Dum Aloo is a beloved Indian dish made with potatoes simmered in a spiced tomato and yogurt gravy. Using a pressure cooker, this version offers a quicker way to develop deep, slow-cooked flavors without compromising on richness or taste.

What is Dum Aloo?

A hearty curry featuring parboiled and lightly fried potatoes simmered with aromatic spices, tangy tomatoes, and creamy yogurt, Dum Aloo is a traditional North Indian comfort food often served with rice or roti.

Main Ingredient of Dum Aloo

The star of Dum Aloo is the potato—in this recipe, regular large potatoes are parboiled and then shallow-fried until golden. This gives them a hearty texture and allows them to soak up the bold, spiced gravy while still holding their shape.

What Is So Special About Dum Aloo?

• Deep, rich flavor from slow-simmered spices

• Creamy and tangy gravy with hints of whole and ground spices

• Pressure cooker method ensures quicker cooking with maximum flavor

• Versatile pairing: naan, rice, or even pulao

Quick and Easy Pressure Cooker Dum Aloo

Fewer steps, bolder flavors—ready in just 30 minutes with your trusty pressure cooker.

How to Make Pressure Cooker Dum Aloo

1. Shallow Fry the Potatoes:

• Heat oil/ghee in a Meyer Presta pressure cooker.

• Lightly fry the parboiled potatoes until golden. Remove and set aside.

2. Temper the Spices:

• Add bay leaf, cinnamon stick, and cardamom pods. Sauté for 30–45 seconds.

3. Sauté the Base:

• Add chopped onions. Cook for 2 minutes.

• Add green chillies, followed by ginger and garlic (if using fresh paste), and sauté for 3 more minutes.

4. Cook the Tomatoes:

• Add chopped tomatoes and tomato purée. Cook for 6–7 minutes until the mixture breaks down.

5. Add the Spices:

• Mix in turmeric, red chilli powder, tandoori masala, garam masala, fennel seed powder, coriander powder, sugar, and salt. Cook for 2 minutes.

6. Incorporate Yogurt:

• Add whisked yogurt and stir continuously to avoid curdling. Cook for 2–3 minutes.

7. Pressure Cook:

• Return the potatoes to the cooker and mix gently.

• Add 2 cups of water and secure the lid.

• Cook for 4 whistles on medium heat.

8. Serve:

• Garnish with fresh coriander and a swirl of cream (optional).

• Serve hot with roti, naan, or steamed rice.

MEYER Presta 5.5L Tri-ply with Outer Lid Pressure Cooker

Expert Tips

• Use baby potatoes for a more authentic touch.

• Remove marinade or surface starch from potatoes to avoid burning during frying.

• Don’t skip the yogurt—it balances the heat and adds a luscious texture.

• For a smokier note, add a piece of coal and ghee to the finished dish and cover for a minute.

Recipe Card

Tandoori Dum Aloo

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Category

Main Course

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Calories

290

This pressure cooker Dum Aloo recipe is packed with flavor and ready in 30 minutes. A rich, spiced North Indian curry with parboiled potatoes, yogurt, and homemade masala.

Author:

Parth kapoor

Ingredients

Main Curry

• Potatoes – 500 g (parboiled)
• Onion – 2 medium (diced)
• Tomatoes – 3 large (diced)
• Green Chillies – 2 (sliced)
• Tomato Purée – 200 mL
• Salt – 1 tsp
• Turmeric Powder – 2 tsp
• Red Chilli Powder – 1 tsp
• Tandoori Masala Powder – 1 tbsp (see homemade blend below)
• Sugar – 1 tsp
• Garam Masala – 2 tsp
• Fennel Seed Powder – ¼ tsp
• Coriander Powder – 1 tsp
• Cardamom Pods – 3
• Cinnamon Stick – 1.5 inch
• Bay Leaf – 2
• Whisked Yogurt – ½ cup
• Water – 2 cups
• Fresh Coriander – for garnish
• Oil or Ghee – as required

Homemade Tandoori Masala (Optional)

• Dry roast and grind the following

• Coriander Seeds – 2 tbsp
• Cumin Seeds – 2 tbsp
• Black Peppercorns – 2 tsp
• Cloves – 2 tsp
• Green Cardamom – 6
• Black Cardamom – 2
• Mace – 1 tbsp
• Cinnamon – 3 pieces (1 inch each)
• Kasoori Methi – 2.5 tbsp
• Kashmiri Red Chilli Powder – 2 tbsp
• Ginger Powder – 1 tbsp
• Nutmeg Powder – 1 tsp
• Garlic Powder – 2 tsp
• Black Salt – 1 tsp

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Directions

Shallow Fry the Potatoes

1. Heat oil/ghee in a Meyer Presta pressure cooker.

2. Lightly fry the parboiled potatoes until golden. Remove and set aside.

Temper the Spices

1. Add bay leaf, cinnamon stick, and cardamom pods. Sauté for 30–45 seconds.

Sauté the Base

1. Add chopped onions. Cook for 2 minutes.

2. Add green chillies, followed by ginger and garlic (if using fresh paste), and sauté for 3 more minutes.

Cook the Tomatoes

1. Add chopped tomatoes and tomato purée. Cook for 6–7 minutes until the mixture breaks down.

Add the Spices

1. Mix in turmeric, red chilli powder, tandoori masala, garam masala, fennel seed powder, coriander powder, sugar, and salt. Cook for 2 minutes.

Incorporate Yogurt

1. Add whisked yogurt and stir continuously to avoid curdling. Cook for 2–3 minutes.

Pressure Cook

1. Return the potatoes to the cooker and mix gently.

2. Add 2 cups of water and secure the lid.
3. Cook for 4 whistles on medium heat.

Serve

1. Garnish with fresh coriander and a swirl of cream (optional).

2. Serve hot with roti, naan, or steamed rice.

Recipe Note

For extra richness, stir in a spoonful of cream or ghee just before serving. The homemade tandoori masala adds authentic depth—make a batch and store it for future use!