Dum Aloo-No Onion,Ginger or Garlic-Instant Pot Recipe

Dum Aloo made 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 is a great recipe 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

Aanchal Gupta

Dum Aloo made without any onion, ginger or garlic and without frying the potatoes.Since there is no frying 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.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 20 baby potatoes

Ingredients

  

1x2x3x

• 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

 

• Make deep gashes to the potatoes with a knife and keep it in a bowl full of water
• Turn the Instant Pot to Saute mode-More
• When it shows-HOT add oil
• Add cumin/jeera, when the seeds crackle add Bay leaves, cloves and cardamoms and stir
• Add 1 tbsp Gram flour/Besan and saute till the raw smell goes away
• Add Almond Flour and fennel seed powder and saute(Add a tbsp of water if needed to deglaze pot)
• Add tomato sauce and continue to saute(Add a tbsp of water if needed to deglaze pot)
• Add turmeric,paprika,coriander seed powder and salt and continue to saute(Add a tbsp of water if needed to deglaze pot)
• Press CANCEL and slowly add the whisked yogurt to the pot
• At this point the curry will be watery
• Gently place the potatoes in the curry
• Add Kasoori methi/Dried fenugreek leaves
• Choose Pressure Cook option and set time for 3 minutes. Instant Pot should be in Sealing position
• Let pressure release naturally
• 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.
• Enjoy with Rice, puris or parathas

Notes

Soak 15-20 cashews for an hour and then grind smooth with a little bit of water if Almond flour is not an option. Use 2 medium tomatoes, blended if canned tomatoes is not available. Keep deglazing the pot with a tablespoon of water while sauteing the almond flour and tomatoes to prevent it from burning. Sauf/fennel seeds add a very unique flavor-please do not omit this ingredient. Do not be tempted to thicken the gravy when you open the lid, the gravy thickens upon resting. Only if you are serving right away, saute on High to absorb the water. I personally like the dum aloo with less gravy. If you like a little more gravy, add water as per your preference.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. 

Tried this recipe?Let us know how it was!

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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Aanchal