Instant Pot Dum Aloo - Baby Potatoes Curry

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recipe by Subhadra Burugula

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Small baby potatoes cooked in rich cashew nut gravy. This curry is so yummy, kids favorite and goes very well with Rice, roti or Naan.

Inspired by:

recipe updated Jul 8, 2020


  • Onion icon
    about ½ unit (70g)
  • Tomato icon
    4 (560g)
  • Cashew nuts icon
    Cashew nuts
    about ¼ cup (46g)
  • Baby potato icon
    Baby potato
    x 15 (about 855g)
  • Oil icon
    2 tbsp (30g)
  • Cumin seeds icon
    Cumin seeds
    1 tbsp (6g)
  • Ginger-garlic paste icon
    Ginger-garlic paste
    1.5 tbsp (22g)
  • Garam masala icon
    Garam masala
    2 tsp (4g)
  • Ground coriander icon
    Ground coriander
    1.5 tbsp (8g)
  • Chili powder icon
    Chili powder
    as needed
  • Ground turmeric icon
    Ground turmeric
    1 tsp (2g)
  • Salt icon
    as needed
  • Water icon
    1 cup (about 240ml)
  • Cilantro icon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add oil to the inner pot
  2. Pre-heat until hot - Sauté, More
  3. Add cumin seeds to the inner pot
  4. Fry - 1 min
  5. Add onion to the inner pot
  6. Fry well until golden brown
  7. Add ginger-garlic paste to the inner pot
  8. Fry - 2 min
  9. Add tomato to the inner pot
  10. Fry until softened
  11. Add garam masala, ground coriander, chili powder and ground turmeric to the inner pot
  12. Mix well
  13. Add salt to the inner pot
  14. Add cashew nuts to the inner pot
  15. Mix well
  16. Fry - approx 2 min
  17. Mix baby potato into the inner pot
  18. Add water to the inner pot
  19. Cancel - Sauté
  20. Close and lock the lid and turn the steam release handle to Sealing
  21. Pressure cook - Manual, High, 10 min
  22. Natural release
  23. Cancel - Keep warm
  24. Garnish with cilantro
  25. Serve
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