If you adore richly spiced, comforting vegetarian dishes that offer a burst of traditional flavor with every bite, then the Instant Pot Lahori Dum Aloo Recipe is a must-try. This classic Pakistani favorite delivers tender baby potatoes swimming in a luxuriously creamy and aromatic curry, all made effortlessly in an Instant Pot. The blend of Kashmiri red chilies, warm spices, and a touch of coconut creates a vibrant, deeply satisfying dish that feels like a warm hug on a plate. Once you experience this recipe, it’s bound to become a beloved staple in your kitchen rotation.
Ingredients You’ll Need
Gathering the ingredients for the Instant Pot Lahori Dum Aloo Recipe is simple, but each plays a crucial role in building the complex, layered flavors and the gorgeous texture of the dish. From spices that create warmth to fresh aromatics that add brightness, everything works harmoniously.
- Kashmiri Dry Red Chilies (3-4): Impart a beautiful red hue and mild heat that’s iconic to Lahori cuisine.
- Coriander Seeds (2 teaspoons): Add a citrusy, nutty undertone that brightens the curry.
- Cumin Seeds (1 teaspoon): Provide an earthy, warm base note.
- Peppercorns (4): Bring a subtle spicy kick and depth.
- Cloves (2): Contribute a sweet, aromatic bite that enhances the spice mix.
- Cinnamon Stick (½ inch piece): Warms the palate with its sweet, woody essence.
- Dry Grated Coconut (2 tablespoons): Adds texture and a gentle sweetness to the spice paste.
- Poppy Seeds (2 teaspoons): Provide a creamy richness and slightly nutty flavor.
- Water (¼ cup): Helps grind the spice paste smoothly.
- Baby or Fingerling Potatoes (1 lb / 16-18 pieces): Their tender, creamy flesh soaks up the curry beautifully.
- Oil (3 tablespoons, divided): Used for frying potatoes and sautéing aromatics.
- Onion, grated (1 medium): Adds sweetness and body to balance the spices.
- Ginger + Garlic Paste (1 teaspoon): Offers warmth and a punch of flavor.
- Tomato Puree (1 cup): Provides tanginess and a luscious base.
- Water (½ cup): Adjusts curry consistency.
- Salt (to taste): Essential to bring all flavors to life.
- Milk (½ cup, preferably whole): Creates a rich, velvety sauce that balances the spices.
- Cilantro (3 tablespoons, finely chopped): Adds a fresh, herby finish.
How to Make Instant Pot Lahori Dum Aloo Recipe
Step 1: Prepare the Spice Paste
Start by soaking the Kashmiri red chilies in warm water for about 15 minutes to soften them. Next, toast coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick over medium heat until they become fragrant. Toss in the dry grated coconut and poppy seeds, continuing to toast gently for an extra minute. Grind all these toasted spices along with the soaked chilies and ¼ cup of water into a smooth paste. This vibrant paste is the heart of the Instant Pot Lahori Dum Aloo Recipe and sets the stage for the curry’s remarkable depth.
Step 2: Prepare the Potatoes
Wash and dry the baby potatoes thoroughly. Heat 2 tablespoons of oil in the Instant Pot on sauté mode, then gently fry the potatoes until they develop a slight golden crust. This extra step ensures they hold together in the curry and absorb maximum flavor, giving you that signature dum aloo texture.
Step 3: Build the Curry Base
Remove the potatoes and add the remaining 1 tablespoon of oil to the pot. Toss in the grated onion and sauté until translucent and caramelized, about 5 minutes. Stir in the ginger and garlic paste and cook for another 2 minutes until fragrant. Now, blend in the freshly prepared spice paste and cook for 3-4 minutes, allowing the spices to release their amazing aromas.
Step 4: Pressure Cook the Curry
Add the tomato puree, ½ cup water, and salt to the pot, stirring to combine perfectly. Return the fried potatoes back to the pot and give everything a gentle stir. Secure the lid and set the Instant Pot to pressure cook on high for 7 minutes. This soaking-in process is where the potatoes fully absorb the rich, spicy sauce, creating a harmony of flavors.
Step 5: Finish with Milk and Cilantro
Once the cooking cycle completes naturally, release the pressure and open the lid. Stir in the whole milk slowly to add a luscious creaminess that mellows the spices without losing their punch. Finally, sprinkle the finely chopped cilantro on top for a fresh, vibrant touch that pops beautifully against the rich curry.
How to Serve Instant Pot Lahori Dum Aloo Recipe
Garnishes
Topping this dish with fresh cilantro leaves is a classic move, but you can also add a dollop of cooling yogurt or a sprinkle of finely chopped green chilies if you’re craving some extra heat. A squeeze of fresh lemon juice just before serving brightens up all the flavors wonderfully, making each bite unforgettable.
Side Dishes
Instant Pot Lahori Dum Aloo Recipe pairs gloriously with fluffy basmati rice, warm naan, or soft chapatis. The mildly spicy, creamy sauce complements these staples perfectly, making it an ideal centerpiece for any meal. A side of raita or a simple cucumber salad provides a cooling contrast that balances the spices beautifully.
Creative Ways to Present
For a special occasion, consider serving this dish in rustic earthen pots or garnishing with edible silver leaf for that extra touch of glamour. Layering it over a bed of saffron-infused rice or pairing it with a fresh mint chutney can elevate the presentation and highlight the rich flavors even more.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Lahori Dum Aloo Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making the next day’s serving even tastier. Be sure to cool the curry completely before refrigerating to preserve its freshness and texture.
Freezing
This dish freezes beautifully. Transfer cooled dum aloo into a freezer-safe container or zip-top bag and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator to maintain the integrity of the potatoes and sauce.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, or use the Instant Pot’s sauté function. Adding a splash of water or milk while reheating helps bring back its silky consistency. Avoid microwaving for long periods as it can dry out the potatoes.
FAQs
Can I use regular potatoes instead of baby potatoes for this recipe?
Yes, regular potatoes can be used but choose small to medium-sized ones and cut them into bite-sized pieces to ensure they cook evenly and absorb the spices well.
Is there a substitute for poppy seeds in the spice paste?
If you don’t have poppy seeds, you can use blanched almonds or cashews ground to a powder to create a similar creamy texture, though the flavor will be slightly different.
Can this Instant Pot Lahori Dum Aloo Recipe be made vegan?
Absolutely! Just replace the whole milk with coconut milk or any plant-based milk option. The dish will still have the creamy richness and lovely flavor.
How spicy is this dish? Can I adjust the heat?
This Curry has a moderate spiciness thanks to Kashmiri red chilies, which are more for color and mild heat. You can easily reduce or increase the number of chilies based on your preference.
Do I need to peel the baby potatoes?
No need to peel baby potatoes; their thin skins add texture and hold the potatoes together wonderfully throughout the cooking process.
Final Thoughts
Making Instant Pot Lahori Dum Aloo Recipe at home brings a delicious slice of Pakistani cuisine straight to your table with minimal fuss and maximum flavor. The marriage of tender potatoes and aromatic spice paste results in a dish that is both comforting and excitingly vibrant. Whether for a casual dinner or a special meal, this recipe will delight anyone lucky enough to try it. Give it a go and watch it quickly become a cherished favorite in your kitchen!
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Instant Pot Lahori Dum Aloo Recipe
This Instant Pot Lahori Dum Aloo recipe is a flavorful Pakistani dish featuring tender baby potatoes cooked in a rich, spiced tomato-based curry with a fragrant Kashmiri red chili and coconut paste. Using the Instant Pot simplifies traditional slow-cooking methods, delivering deep, layered flavors in considerably less time. The creamy curry is finished with milk and fresh cilantro for a luscious and aromatic experience perfect for a comforting meal.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Spice Paste:
- 3–4 Kashmiri Dry Red Chilies
- 2 teaspoons Coriander seeds
- 1 teaspoon Cumin seeds
- 4 Peppercorns
- 2 Cloves
- ½ inch piece Cinnamon stick
- 2 tablespoons Dry grated Coconut
- 2 teaspoons Poppy seeds
- ¼ cup Water
Curry:
- 1 lb Baby or Fingerling Potatoes (about 16-18)
- 3 tablespoons Oil, divided
- 1 Medium Onion, grated
- 1 teaspoon Ginger and garlic paste
- 1 cup Tomato puree
- ½ cup Water
- Salt, to taste
- ½ cup Milk (preferably whole milk)
- 3 tablespoons Cilantro, finely chopped
Instructions
- Prepare the Spice Paste: Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon stick, and poppy seeds in a skillet over medium heat until fragrant, about 2-3 minutes, being careful not to burn them. Add the dry grated coconut and roast for another minute. Let the mixture cool, then grind it with ¼ cup of water into a smooth paste using a blender or mortar and pestle.
- Prepare the Potatoes: Wash the baby potatoes thoroughly. Prick them all over with a fork to allow the spices to penetrate during cooking.
- Sauté Onions and Ginger-Garlic: Turn the Instant Pot to sauté mode, add 2 tablespoons of oil, and once hot, add the grated onion. Cook the onion until soft and translucent, about 5 minutes. Then add the ginger and garlic paste and sauté for another minute until fragrant.
- Add Spice Paste and Tomato Puree: Add the prepared spice paste to the sautéed onions and cook for 3-4 minutes while stirring, allowing the spices to release their aroma. Pour in the tomato puree and cook for 5 minutes, stirring occasionally until the mixture thickens slightly.
- Add Potatoes and Liquid: Add the pricked potatoes to the Instant Pot, stir well to coat them with the spice mixture. Add ½ cup water and season with salt to taste.
- Pressure Cook Potatoes: Close the Instant Pot lid and set the valve to sealing. Cook on manual high pressure for 7 minutes. Once done, allow the pressure to release naturally for 10 minutes, then carefully do a quick release for any remaining pressure.
- Add Milk and Finish: Open the lid, add the milk and remaining 1 tablespoon oil. Stir gently and switch the Instant Pot back to sauté mode. Cook uncovered for another 3-5 minutes to let the curry thicken slightly and blend the flavors.
- Garnish and Serve: Turn off the Instant Pot. Sprinkle the finely chopped cilantro over the curry. Serve hot with rice or flatbreads.
Notes
- Pricking the potatoes helps them absorb the flavors better during cooking.
- Kashmiri red chilies provide a vibrant red color and mild heat; adjust quantity based on your spice tolerance.
- Use whole milk for a richer and creamier curry; low-fat milk can be used but will alter the texture slightly.
- For a vegan version, substitute milk with coconut milk and use oil instead of ghee or butter.
- If you don’t have an Instant Pot, this recipe can be adapted to stovetop by simmering the potatoes covered until tender, though cooking time will be longer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Pakistani
