Easy Instant Pot Punjabi Dum Aloo Recipe: Traditional Flavor in a Modern Twist

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Craving a taste of authentic Punjabi cuisine without spending hours in the kitchen? Instant Pot Punjabi Dum Aloo is your answer. This dish, a beloved staple in North Indian households, features baby potatoes simmered in a rich, creamy tomato and yogurt gravy. It’s the perfect blend of spices and comfort, making it a favorite for both special occasions and everyday meals.


To make the scrumptious Instant Pot Punjabi Dum Aloo, you’ll need to gather these essential ingredients.

Main Ingredients

  • 1 lb baby potatoes, peeled and washed
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 2 medium tomatoes, pureed
  • 1/2 cup plain yogurt, whisked
  • 1/4 cup heavy cream
  • 1 tablespoon ginger-garlic paste
  • 1/4 cup water

Other Ingredients

  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 bay leaf
  • 2-4 cloves
  • 1-inch cinnamon stick
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Required Tools and Equipment

Essential Kitchen Tools

To prepare Instant Pot Punjabi Dum Aloo, you will need the following essential kitchen tools:

  • Instant Pot: This is the primary equipment needed for the recipe. It simplifies the cooking process by using pressure cooking to soften the baby potatoes and blend the spices perfectly.
  • Cutting Board: Necessary for safely chopping onions, tomatoes, and other ingredients.
  • Chef’s Knife: For dicing onions, tomatoes, and cutting the baby potatoes.
  • Vegetable Peeler: Handy for peeling the baby potatoes.
  • Mixing Bowls: Use these to hold chopped ingredients and to mix the spice mixture with yogurt.
  • Measuring Spoons and Cups: Essential for accurate measurement of spices and other ingredients.
  • Spatula or Wooden Spoon: To stir the ingredients without scratching the Instant Pot’s surface.
  • Seive: To strain excess water from yogurt if required.
  • Garlic Press: If you prefer freshly pressed garlic over pre-minced.
  • Microplane or Grater: Useful for grating ginger if not using ginger paste.
  • Blender: To create a smoother tomato-yogurt sauce if desired.
  • Tongs: Useful for handling the baby potatoes in the hot Instant Pot.


To create the flavorful Instant Pot Punjabi Dum Aloo, you must prep the potatoes and make the base gravy. Follow the steps closely for optimal results.

Prepping the Potatoes

  1. Choosing Potatoes:
  • Use 1 pound of baby potatoes. Look for firm, unblemished potatoes for the best texture.
  1. Washing and Peeling:
  • Wash the baby potatoes thoroughly under running water to remove any dirt. Use a vegetable peeler to peel the skins off the potatoes.
  1. Pricking the Potatoes:
  • Use a fork to prick the peeled potatoes all over. This step ensures that the potatoes absorb the flavors well.
  1. Parboiling:
  • Fill a large saucepan with water and bring it to a boil. Add the pricked potatoes and parboil them for about 5-6 minutes until they are slightly tender but not fully cooked. Drain the water and set the potatoes aside.
  1. Sautéing Potatoes in the Instant Pot:
  • Set your Instant Pot to the sauté mode. Add 2 tablespoons of oil. Once hot, add the parboiled potatoes and sauté them until they turn golden brown on all sides, approximately 5-7 minutes. Remove the potatoes and set them aside.

Making the Gravy Base

  1. Sautéing Onions:
  • With the Instant Pot still on sauté mode, add an additional tablespoon of oil. Add 1 finely chopped large onion and sauté until golden brown, about 8-10 minutes.
  1. Adding Ginger and Garlic:
  • Add 1 tablespoon of grated ginger and 1 tablespoon of minced garlic. Sauté for about 2 minutes until fragrant.
  1. Incorporating Tomatoes:
  • Add 2 finely chopped large tomatoes to the pot. Cook the tomatoes until they become soft and the oil starts to separate, about 7-8 minutes.
  1. Spices:
  • Mix in the following spices:
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • Stir well and cook for another 2-3 minutes to integrate the spices fully.
  1. Yogurt Addition:
  • Reduce the sauté setting to low. Gradually add 1 cup of whisked yogurt, stirring continuously to prevent curdling. Cook for about 5 minutes until the mixture is well combined and smooth.
  1. Blending Gravy:
  • Allow the mixture to cool slightly. Use an immersion blender or transfer it to a blender, then blend the mixture until smooth. Return the blended gravy back to the Instant Pot.
  1. Combining Potatoes and Gravy:
  • Add the sautéed potatoes to the Instant Pot. Stir gently to coat the potatoes evenly with the gravy. Close the lid and set the Instant Pot to pressure cook on high for 5 minutes.
  • After the pressure cooking time is over, perform a quick release. Open the lid and give the curry a stir. Adjust salt to taste, and garnish with fresh cilantro before serving. Enjoy your delicious Punjabi Dum Aloo with naan or rice!

Cooking Instructions

Transform your kitchen into a North Indian restaurant with this easy step-by-step guide for making Instant Pot Punjabi Dum Aloo. Follow these instructions to cook each component perfectly.

Cooking Potatoes in the Instant Pot

  1. Set your Instant Pot to the sauté mode and add 2 tablespoons of oil.
  2. Wash and peel 15 baby potatoes, pricking them with a fork.
  3. Once the oil is hot, add the baby potatoes. Sauté them for about 5-6 minutes until they are light golden brown.
  4. Remove the potatoes and set them aside.

Adding the Gravy

  1. In the same Instant Pot, add 2 more tablespoons of oil.
  2. Add 1 finely chopped onion. Sauté until the onion turns golden brown.
  3. Add 1 tablespoon of minced ginger and 1 tablespoon of minced garlic. Sauté for 1-2 minutes until fragrant.
  4. Add 2 pureed tomatoes and cook the mixture for about 5 minutes until the oil starts to separate.
  5. Mix in the dry spices: 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste.
  6. Cook for another 2 minutes, then add 1/2 cup of whisked yogurt slowly while stirring continuously.

Finishing Touches

  1. Add the sautéed potatoes back into the Instant Pot with the gravy.
  2. Add 1/2 cup of water to adjust the consistency.
  3. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes.
  4. Once the cooking cycle finishes, allow natural pressure release for 10 minutes, then quick-release any remaining pressure.
  5. Open the lid, gently stir the dish, and garnish with chopped cilantro.

Serving Suggestions

When your Instant Pot Punjabi Dum Aloo is ready, presentation and pairing can elevate your dining experience. Here are some serving suggestions to bring the best out of your dish.

Pair With Indian Breads

Serve your Punjabi Dum Aloo with freshly made Indian breads. Hot, buttered naan or fluffy roti are perfect for scooping up the rich, flavorful gravy. Additionally, parathas—especially stuffed potato ones—can complement the dish wonderfully.

Accompany With Rice

If you prefer rice, Punjabi Dum Aloo pairs perfectly with steamed basmati rice or jeera rice. The light, aromatic basmati rice provides a neutral base, allowing the spicy and creamy gravy to shine.

Add Cooling Side Dishes

Punjabi Dum Aloo’s flavors can be intense, so balance the heat with cooling side dishes like raita. A simple cucumber or mint raita not only cools the palate but also adds a refreshing contrast.

Garnish for Extra Flavor

Enhance the visual appeal and taste by garnishing with fresh cilantro leaves. You can also drizzle a bit of fresh cream or top with a few slivers of ginger to add an extra layer of flavor.

Include a Salad

A crisp, fresh salad can provide a nice contrast to the creamy and rich Punjabi Dum Aloo. Serve a simple cucumber and tomato salad with a dash of salt and lemon juice alongside.

Serve with Pickles and Chutneys

Add an array of Indian pickles, like mango pickle or lemon pickle, to your table. Also, serve with mint chutney or tamarind chutney to offer a burst of spiciness or tanginess that enhances each bite.

Prepare Beverages

Pair your meal with traditional Indian beverages like lassi or chaas. These yogurt-based drinks can help cool your mouth, balancing the heat from the dish.

Using these suggestions will not only make your Instant Pot Punjabi Dum Aloo meal complete but also provide a diverse, authentic Indian dining experience.

Make-Ahead Tips

Prepare Ingredients in Advance

To save time when making Instant Pot Punjabi Dum Aloo, you can prepare the ingredients beforehand. Here are some tips:

  • Peel and Parboil Baby Potatoes: Peel the baby potatoes and parboil them until they are slightly tender. Store them in an airtight container in the refrigerator for up to two days.
  • Chop Onions and Tomatoes: Finely chop onions and tomatoes. You can store these in separate airtight containers in the refrigerator for up to three days.
  • Ginger-Garlic Paste: Prepare the ginger-garlic paste and refrigerate it in a small container. This paste can stay fresh for up to a week.
  • Spice Mix: Measure and mix all dry spices (such as turmeric, cumin, coriander, and garam masala) and store them in a small jar or bowl for easy access.

Make the Gravy Ahead

You can make the tomato-yogurt gravy in advance to simplify your Instant Pot Punjabi Dum Aloo preparation.

  • Cook the Gravy: Follow the recipe instructions to sauté the onions, ginger, garlic, and tomatoes in the Instant Pot. Add the spices and yogurt, then cook until the mixture thickens.
  • Store the Gravy: Let the gravy cool completely before transferring it to an airtight container. Refrigerate the gravy for up to three days.
  • Reheat: When you are ready to prepare the dish, reheat the gravy in the Instant Pot in the Sauté mode before adding the parboiled baby potatoes.

Freeze for Long-Term Storage

For longer storage, you can freeze the prepared components of the dish.

  • Freeze Gravy: Portion out the prepared gravy into freezer-safe containers or heavy-duty freezer bags. Label and date them. The gravy can be frozen for up to three months.
  • Thaw and Reheat: When ready to cook, thaw the gravy overnight in the refrigerator. Reheat it in the Instant Pot on Sauté mode, then add the parboiled potatoes and cook as directed in the recipe.
  • Batch Cooking: Prepare larger quantities of the dish and freeze in meal-sized portions. This makes it easy to defrost and reheat for quick meals.
  • Proper Storage: Always use airtight containers to maintain freshness and prevent cross-contamination with other foods in the fridge or


Making Instant Pot Punjabi Dum Aloo is a delightful way to bring the flavors of North India to your table. With the convenience of the Instant Pot and a bit of prep work, you can create a rich, flavorful dish that’s sure to impress. Whether you’re preparing the gravy ahead of time or freezing it for future use, this recipe offers flexibility and convenience. Pair your Dum Aloo with Indian breads, rice, or your favorite sides for a complete meal. Enjoy the authentic taste and the ease of preparation that this Instant Pot recipe brings to your kitchen.

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