Everyone loves potatoes, right? Is it possible to love them even more? Yes! Just smother them in a creamy spiced cashew tomato sauce! This recipe for dum aloo is absolutely delicious, and thanks to the instant pot, it’s easy to make too. My dum aloo recipe is easy enough to make on a weeknight and fancy enough to serve company or on a special occasion. It’s naturally vegetarian and gluten-free – perfect for nearly any diet. It’s not very common for the humble potato to be the star of a dish – especially the main dish. But in dum aloo, the potatoes don’t have to share the spotlight the way they do in my aloo gobi or aloo beans recipes. They’re also not a side dish like in my recipe for aloo methi. Nope. These baby potatoes are not a side or a stuffing or a co-star. They are why you’re coming to the show dinner tonight. Give these guys a shot, and you’ll come back for an encore.
What is dum aloo? What does “dum” mean?
When I first made this dum aloo for my family, my husband told me he didn’t think the potatoes were very “dumb.” He was joking, of course (I’m thankful to be married to a guy with my cheesy/terrible sense of humor). “Dum” refers to a type of cooking method where food is simmered over low heat in a sealed pot, which helps retain the steam, which in turn keeps the dish moist. These baby potatoes are cooked over high heat in a short amount of time, so it’s true they aren’t “dum,” but the flavor of dum aloo is the same. What does dum aloo taste like? Imagine perfectly cooked baby potatoes swimming in a creamy spiced cashew tomato sauce. You can stir in some heavy cream or yogurt (or coconut cream if you’re vegan) for extra richness and then top it all off with a sprinkle of dried fenugreek leaves. Serve this dum aloo with any Indian flatbread or with basmati rice. A pretty smart pairing if I say so myself. 😉 Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
