Dum Aloo-No onion, ginger or garlic-Instant Pot Recipe-This easy and quick Dum Aloo recipe made in an Instant Pot without any onion, ginger or garlic and without frying the potatoes. Since there is no frying of potatoes and sauteing of onions, the dish is ready from prep to finish in under 20 minutes! The curry tastes rich and thick from the almond flour/cashews and besan. The yogurt gives the potatoes a nice tangy flavor.
This is my first Instant Pot recipe. I have had my Instant Pot for a few months now and have been experimenting with different recipes. Have successfully tried different dals, rice, kala chana and Punjabi Kadhi. Will share those recipes soon as well. I usually always try each recipe more than once, tweak the recipe and ingredients till I get it just right. This recipe was such a hit with my husband and daughter! They both said that it was perfect and to not change anything in the recipe!
This Dum Aloo-No onion, ginger or garlic Instant Pot recipe is great for festivals and pujas and all those occasions when we refrain from cooking with onions and garlic. The potatoes can easily be replaced by paneer or corn or any vegetable of choice for a Jain option. For vegans, the yogurt can be replaced with either vegan yogurt or any nut milk like almond milk, cashew milk or soy milk. To make this recipe in a pressure cooker, add the potatoes, give one whistle and let pressure release naturally. To make in a pan on the stovetop, add potatoes, bring to a boil and cover and simmer for 20-30 minutes or till potatoes are cooked through.
Also try out my most searched recipe on the blog-No Onion Garlic Paneer Butter Masala and No Onion Garlic Malai Kofta. One of my family favorites is the Rasa wala Aloo or curried potatoes which we love to eat with hot Instant Dal ki puri or Plain puffy puris.
Here is the written recipe followed by the step by step pictorial one-
Dum Aloo-No Onion,Ginger or Garlic
Equipment
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1 Instant Pot /pressure cooker
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1 spatula
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1 measuring cups and spoons
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1 Knife
Ingredients
- 20 baby potatoes washed and peeled
- 1 tsp Jeera/cumin seeds
- 2 cloves
- 2 Bay leaves
- 4-5 Whole Green cardamom pods roughly pounded
- 1 tbsp Besan/Gram Flour
- 3 tbsp Almond Flour or 15-20 cashews
- 1/2 tsp sauf/fennel seed powder
- 1/3 cup canned tomato sauce or two fresh tomatoes blended with little water
- 1 tsp Kashmiri Lal Mirch/paprika
- 1 tsp Dhania/Coriander seed powder
- 1/4 tsp Haldi/turmeric
- 1 cup yogurt whisked with 1/2 cup water
- 1 tbsp Kasoori Methi
- 4 tbsp oil
- 1/2 cup water
- salt as per taste
Instructions
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Make deep gashes to the potatoes with a knife and keep it in a bowl full of water
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Turn the Instant Pot to Saute mode-More
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When it shows-HOT add oil
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Add cumin/jeera, when the seeds crackle add Bay leaves, cloves and cardamoms and stir
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Add 1 tbsp Gram flour/Besan and saute till the raw smell goes away
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Add Almond Flour and fennel seed powder and saute(Add a tbsp of water if needed to deglaze pot)
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Add tomato sauce and continue to saute(Add a tbsp of water if needed to deglaze pot)
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Add turmeric,paprika,coriander seed powder and salt and continue to saute(Add a tbsp of water if needed to deglaze pot)
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Press CANCEL and slowly add the whisked yogurt to the pot
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At this point the curry will be watery
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Gently place the potatoes in the curry
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Add Kasoori methi/Dried fenugreek leaves
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Choose Pressure Cook option and set time for 3 minutes. Instant Pot should be in Sealing position
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Let pressure release naturally
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The curry will be watery when you open the lid but will thicken upon cooling as the potatoes, gram flour and potatoes all absorb water when they cool.
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Enjoy with Rice, puris or parathas
Notes
Here is the step by step pictorial recipe-
Ingredients
Peel potatoes and make deep gashes with a knife. Whisk yogurt and set aside.
If you are using large potatoes, peel and cut them like this
Use Saute function-More, till Instant Pot reads HOT
Add cumin, when it crackles add Bay leaves,cloves and green cardamoms
Add 1 tbsp besan/gramflour and saute till the raw smell goes away
Add Almond Flour and Fennel Seed powder(sauf)
Saute almond flour and fennel
Add tomato sauce and saute for a few minutes.
Add spoonful of water, if needed, to deglaze pot.
Add turmeric,coriander powder, paprika and salt and continue to saute
Press CANCEL and add the whisked yogurt
Add potatoes, Pressure Cook for 3 minutes,let pressure release naturally
When you open the IP, you will see that the oil has separated,that means the curry is cooked,stir well
Curry will thicken as potatoes, almond flour and gram flour all absorb water upon resting
Enjoy with puris, parathas or rice
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Sunayana Beck
Thank you for this recipe – it was a hit with the whole family 😊
Aanchal Gupta
Welcome Sunayana, so happy to hear that your family enjoyed the Dum Aloo. Thanks for sharing your feedback.
Mansi
We loved the curry .. my husband a ardent onion garlic lover loved it too. But my potatoes were undercooked . They were dlightly bigger than dum regular small potato but next time have baby potatoes will sire make it again
Aanchal Gupta
Hi Mansi, so happy to know you guys loved the curry, specially your husband. My husband is the same way, he likes his onions and garlic in everything and even he loved the dum Aloo. Baby potatoes is the way to go, if using slightly big ones, cut in half, that way you know it’s going to get done. Thanks for sharing your feedback. If you took a picture please share it.