Instant Pot Lahori Dum Aloo Recipe

Lahori dum aloo curry is spicy, creamy and delicious. Baby potatoes are cooked with a freshly made spice paste and tomatoes. A great vegetarian side dish to serve with any Indian meal. Perfect with either rice or chapati/ roti.

I use the Instant pot to make this dish and the recipe comes together in no time. This is an easy dum aloo recipe. Instructions for stove top method is also included. Do try this spicy potato curry recipe, I am sure you will love it.

About the Recipe

My family loves potatoes. My son can eat them for 3 meals a day, every single day. Potatoes are not native to India. They were brought to India by the Spanish and Portuguese traders and settlers. But Indians soon found creative ways to cook with these starchy tubers.

Dum is the technique of trapping steam in a pan, which is easy to do in an Instant Pot. This is a popular recipe that uses this technique to make a scrumptious curry with baby aloo.

There are quite a few variations for dum aloo curry. The spices used in the curries differ depending on the region and the cuisine. This Lahori baby potato curry has a freshly ground spice paste as the base.

It is an easy to make dish that takes just a few minutes to make. Perfect to serve with roti or naan or jeera rice. It is special enough to make for a party or as an indulgent weekend meal for the family.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Lahori dum aloo ki sabji:

• Baby potatoes - I recommend using thin-skinned new baby potatoes for the best flavor. There is no need to peel these. But you can also use any variety baby potatoes in this recipe. You can also use regular chopped potatoes instead.
• Tomato puree - you can use store bought or make a puree with fresh tomatoes.
• Onion
• Ginger+garlic paste
• Spices - dry red chilies, coriander & cumin seeds, peppercorns, cloves, cinnamon stick, mace
• Dry grated Coconut & poppy seeds

The ingredients list might look long but most of them should be available in a well stocked pantry. Skip the spices that you don't have or use their ground counterparts.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make baby potato curry recipe:

Make Spice Paste

In a blender or small food processor, combine red chilies, coriander & cumin seeds, peppercorns, cloves, grated coconut and poppy seeds. Blend into a smooth paste adding just enough water. Set aside.

Prep Potatoes

Rinse and scrub the potatoes well. Pat them dry with a kitchen towel and pierce each one a few times with a fork.

Select 'Saute' on the Instant Pot. Once the pot is hot, add 1 tablespoon oil. Add the potatoes and cook, stirring occasionally, for 5 to 6 minutes, until lightly golden on all sides. Using a slotted spoon, transfer the potatoes to a plate and set aside.

Make Dum Aloo Curry

Add the remaining 2 tablespoons of oil to the pot. Add onions and cook till they are lightly golden brown around the edges, about 3~4 minutes. Next add the ginger+garlic paste and cook for another 30 seconds to 1 minute.

Add the tomato puree, salt, ground spice paste and water. Mix well and make sure to scrape the bottom of the pot to loosen any browned bits. Add the potatoes and stir to combine.Place the lid on, lock it, and close the steam valve. Set the timer for 6 minutes on high pressure.

When the timer sounds, naturally release the steam for 5 minutes, quick release the remainder. Open the pressure cooker and stir in the milk and cilantro. Mix well and let sit for 5 minutes. Serve hot!!

Expert Tips

• I recommend using thin-skinned new baby potatoes for the best flavor. There is no need to peel these. But you can also use any variety baby potatoes in this recipe. You can also use regular chopped potatoes instead.
• You can make the spice paste using whole spices. But if you don't have them on hand, simply replace them with ground spices. Swap the whole coriander and cumin with ground coriander and cumin. Same goes for cloves and dry chilies (use chili powder).
• Substitute poppy seeds with either cashews or almonds.
• If you do not like spicy food, then reduce the amount of spices in the recipe.
• You can use store bought tomato puree or make a puree with fresh tomatoes.
• If making the recipe on stove top, pre cook the potatoes either by boiling or steaming.
• Store leftover Lahori dum aloo ki sabji for up to3~4 days in an airtight container in the fridge. You can also freeze it for up to 2 months.

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Recipe Card

Instant Pot Lahori Dum Aloo Curry

Lahori dum aloo curry is spicy, creamy and delicious. Great to serve as a side dish for any Indian meal. Perfect with either rice or roti.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Main Course, Side Dish

Cuisine: Indian, north indian

Servings: 6 Servings

Ingredients

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For the Spice Paste:

• 3~4 Kashmiri Dry Red Chilies
• 2 teaspoons Coriander seeds
• 1 teaspoon Cumin seeds
• 4 Peppercorns
• 2 Cloves
• ½" piece Cinnamon stick
• 2 tablespoons Dry grated Coconut
• 2 teaspoons Poppy seeds
• ¼ cup Water

For the Curry:

• 1 lb. Baby or Fingerling Potatoes (about 16~18)
• 3 tablespoons Oil, divided
• 1 Medium Onion, grated
• 1 teaspoon Ginger+garlic paste
• 1 cup Tomato puree
• ½ cup Water
• To taste Salt
• ½ cup Milk (preferably whole milk)
• 3 tablespoons Cilantro, finely chopped

Instructions

Make Spice paste:

• In a blender or small food processor, combine red chilies, coriander & cumin seeds, peppercorns, cloves, grated coconut and poppy seeds. Blend into a smooth paste adding just enough water. Set aside.

Prep Potatoes:

• Rinse and scrub the potatoes well. Pat them dry with a kitchen towel and pierce each one a few times with a fork.

Instant Pot Method:

• Select 'Saute' on the Instant Pot. Once the pot is hot, add 1 tablespoon oil. Add the potatoes and cook, stirring occasionally, for 5 to 6 minutes, until lightly golden on all sides. Using a slotted spoon, transfer the potatoes to a plate and set aside.
• Add the remaining 2 tablespoons of oil to the pot. Add onions and cook till they are lightly golden brown around the edges, about 3~4 minutes. Next add the ginger+garlic paste and cook for another 30 seconds to 1 minute.
• Add the tomato puree, salt, ground spice paste and water. Mix well and make sure to scrape the bottom of the pot to loosen any browned bits. Add the potatoes and stir to combine.

  Place the lid on, lock it, and close the steam valve. Set the timer for 6 minutes on high pressure.
• When the timer sounds, naturally release the steam for 5 minutes, quick release the remainder. Open the pressure cooker and stir in the milk and cilantro. Mix well and let sit for 5 minutes. Serve hot!!

Stove Top Method:

• Boil or steam potatoes until fork tender.
• In a medium size pan, heat 1 tablespoon oil on medium flame. Add the potatoes and cook, stirring occasionally, for 5 to 6 minutes, until lightly golden on all sides. Using a slotted spoon, transfer the potatoes to a plate and set aside.
• Add the remaining 2 tablespoons of oil to the pot. Add onions and cook till they are lightly golden brown around the edges, about 3~4 minutes. Next add the ginger+garlic paste and cook for another 30 seconds to 1 minute.
• Add the tomato puree, salt, ground spice paste and water. Mix well and cook for 5~6 minutes. Add the potatoes and stir to combine. Cook covered for 10~12 minutes for the flavors to mingle.
• Stir in milk and cook for 3~4 minutes until heated through. Garnish with cilantro and serve hot!!

Video

Notes

• I recommend using thin-skinned new baby potatoes for the best flavor. There is no need to peel these. But you can also use any variety baby potatoes in this recipe. You can also use regular chopped potatoes instead.
• You can make the spice paste using whole spices. But if you don't have them on hand, simply replace them with ground spices. Swap the whole coriander and cumin with ground coriander and cumin. Same goes for cloves and dry chilies (use chili powder).
• Substitute poppy seeds with either cashews or almonds.
• If you do not like spicy food, then reduce the amount of spices in the recipe.
• You can use store bought tomato puree or make a puree with fresh tomatoes.
• If making the recipe on stove top, pre cook the potatoes either by boiling or steaming.
• Store leftover Lahori dum aloo ki sabji for up to3~4 days in an airtight container in the fridge. You can also freeze it for up to 2 months.

Nutrition

Calories: 178kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 29mg | Potassium: 608mg | Fiber: 4g | Sugar: 5g | Vitamin A: 365IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 2mg

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