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Instant Pot Lahori Dum Aloo Recipe

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4.4 from 36 reviews

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

  1. 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.
  2. Prepare the Potatoes: Wash the baby potatoes thoroughly. Prick them all over with a fork to allow the spices to penetrate during cooking.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Pakistani

Find it online: https://allyumcooks.com/instant-pot-lahori-dum-aloo-recipe/