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

Cook Time: 30

Total Time: 40

Course: Main Course, Side Dish

Cuisine: Indian, north indian

Servings: Servings

Get Recipe Ingredients

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.

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.
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!!

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!!

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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