Adrian Davis I made this recipe and per your instructions it took only 5 minutes in the instant pot, but at least another 5 minutes to cook the masala with the other ingredients so yes, I got this finger-licking curry ready in such a short time, thanks for sharing! Sara Peters I made this curry last night for my hubby and he finished it all, I made it very fast in our instant pot, but I had the few ingredients ready, and just cooked in the IP and within 10 minutes it was ready! Ann M Leis It was very tasty, i made half the amount due to pressed for time. Will make this again.

Dum Aloo Restaurant Style

Dum aloo is an Indian dish. Aloo means potatoes and “dum” is the process by which they are cooked. Dum means to trap the steam, allowing the food to cook in its own aroma and flavours.

Regions in India all have their own variations and ingredients to cook dum aloo.

This is a restaurant-style Dum Aloo cooked in an authentic Punjabi gravy flavoured with the most aromatic kasuri methi (dried fenugreek leaves) and creamy yogurt.

My grandma’s family was originally Rajasthani and she would cook this delicious Marwari Style Rajasthani Dum Aloo which is without onion and garlic and uses a gorgeous homemade red masala powder.

You can also make Farali Dum Aloo which is also without onion and garlic and safe to eat during Hindu fasts or vrat.

My Mum makes Goda masala Dum Aloo using Maharashtrian flavours that are usually found in the likes of pav bhaji.

Instant Pot Dum Aloo Ingredients:

Baby potatoes – The beauty of dum aloo and what sets it apart from other potato curries is that the potatoes used are never floury and will keep their shape. Mushy potatoes will not work well for a dum aloo as the sauce is always rich and heavy. However, see tips below if you do not have baby potatoes and still want to make this recipe.

Our Aloo butter Masala has been made with English Jersey Royals – the best of both worlds.

Whole spices – so aromatic and lend such wonderful flavours to the dish so try not to skip adding these! We have used bay leaves, cinnamon, cloves, green cardamom and dried red chillies. They go in immediately after the oil is added to the pan.

Onion, garlic and ginger paste – this forms the delicious base for the curry and gives it the “Punjabi” flavour.

Tomatoes – either crush tinned tomatoes or use passata. I have found that fresh tomatoes are not red enough and don’t have the same depth to get a thick gravy but you can definitely use crushed fresh tomatoes if you do not have another option. Add a little tomato paste if you have it.

Dum Aloo Masala – we finish off our dum aloo recipes with our homemade dum aloo masala (see our Marwari dum aloo recipe) for a bit more depth. You can leave this step out.

Yogurt – this dish uses strong ingredients so needs something light to cool down the gravy. We have used full-fat natural greek yogurt. Vegan options below.

Oil – use vegetable, sunflower or olive oil. We tend to stick to olive oil for our food. To ramp up the taste, use ghee instead.

Don’t have baby potatoes?

Use potatoes that are waxy if possible and slice them. Charlotte potatoes are one such variety that you can use. You can skip the process of pan-frying these potatoes and add them directly to the masala. Instant Pot on high for 2 minutes instead and quick release.

We get good quality produce in the UK so our ingredients require very little water and time to cook – you may have to adjust this setting according to what you get.

Cooking secrets to get the PERFECT gravy

You may hear this phrase very often used in Indian cooking “when oil releases” or “tel chhod dena”.

This is when the oil that is initially added starts to separate from the other ingredients – usually a base of onion, garlic, ginger and green chillies +/- tomatoes. This is the indication that our base is properly cooked.

Without this method, the base will have a raw flavour of the ingredients and will not allow the gravy to become smooth and thick.

It may be hard to visualize exactly what this entails, but when you see it, you’ll know exactly what I mean (see our video for examples).

It is a fool-proof method to get the tastiest gravy for any Indian meal. This technique is something that I use for other cuisines too – whether it’s cooking a Mexican chilli or preparing a base for soup.

It takes time and patience but the end result is oh-so-worth-it!

Cooking Curries in the Instant Pot

I am used to cooking curries in heavy bottom pans so using the inner pot of the Instant Pot was a little daunting!

Considering that Indian ingredients need their time to cook I was worried about them burning when I had less control over the temperature.

To combat this, I use the Saute Mode and adjust the temperature to Less . Also, I add a tbsp of water here and there to stop the masala sticking.

And when in doubt, I just quickly cancel the saute mode. I’ve found that the inner pot stays hot enough to allow me to finish up the cooking.

Check out our other Instant Pot Recipes, if you are looking for more easy and delicious IP recipes.

Vegan Dum Aloo

This dum aloo can so easily be made vegan. Instead of adding dairy yogurt, add vegan yogurt.

Or, why not add a cashew nut paste to the sauce? Simply grind soaked cashew nuts with a little water until smooth and add alongside the pan-fried potatoes. It will cook up and thicken nicely.

What to serve with Restaurant style Instant Pot Dum Aloo

Without a doubt, you need a stack of round and soft Gujarati rotlis (or chapatis). If you’re feeling indulgent, go for Restaurant style Garlic and Coriander Naan . This pillowy naan is dripping with garlic butter – for serious food lovers only!

A great accompaniment to dum aloo is daal for completeness of the meal. We love ours with Dhaba style daal fry

Rice is a sure-fire way of creating a BOMB Indian thali, so a delicate Instant Pot coconut, coriander and lime rice is the way to go here – and it’s ready in only 1 minute.

Feeling the heat with the spices? Then a cooling raita is the way to go here. Maybe roasted tomato raita ? Or simply serve with a bowl of yogurt – I’m not ashamed to admit that I can’t handle my spice!

I LOVE indulging in a sweet lassi every now and then, rose lassi and mango and lime lassi are some of my favourites. For the salty version, soda chaas is a sparkling alternative.

Sneak some veggies in with a side salad, like Indian Kachumber Salad – it takes only 5 minutes of your time to prepare!

Method:

How to make Dum Aloo Baby Potatoes in the Instant Pot – Indian pressure cooker method in the recipe card below.

Arrange inner pot in the Instant pot and select saute mode for 10-12 minutes, add oil (pic 1)

Add peeled and washed baby potatoes – we just scarped the potatoes (pic 2)

Saute the potatoes for 5-6 minutes or until slightly golden, keep stirring all the time and remove (pic 3)

Add more oil, whole spices in the pan once they splutter add onion puree (pic 4)

Saute onions for 3-4 minutes then add ginger-garlic puree (pic 5)

Cook the mixture for another 2-3 minutes (pic 6)

Now add passata or tomato puree and cook everything until you see oil is visible again in the pan – tel chod dena step (pic 7)

Add red chilli, turmeric powder, garam masala and ground cumin and coriander. Keep stirring all the time (pic 8)

Crush some kasoori methi in your palm and add along with beaten yogurt (pic 9)

Mix it, add sauteed potatoes (pic 10)

Add water (pic 11)

Season with salt and close the pot with the lid. Select HIGH PRESSURE for 5 Minutes (pic 12)

After 15 minutes NPR open the lid, add DUM ALOO MASALA – optional step. If there is more water SAUTE for 2-3 minutes. The gravy will be thicker once the curry gets cooler (pic 13)

Dum aloo is ready to serve (pic 14)

Stove Top Method:

No IP, no problem!

The method is almost exactly the same but there is a little adjustment to cooking the potatoes. Indian Pressure Cooker method DUM ALOO recipe in the recipe card below.

Storing:

Once cooled, store in a container in the fridge for up to 3/4 days.

The gravy will have thickened so to reheat, add a little water, or yogurt and water, or some milk or cream to get the consistency back to normal. Best reheated stovetop rather than a microwave.

You can make this curry in advance and eat the next day – the flavours will have absorbed into the potatoes creating the best ever Dum Aloo!

Other Potato Recipes:

Easy Potato Chips Curry

Aloo Matar – Instant Pot and Stovetop

Gujarati Bateta Jamanvar nu Saak – a Gujarati potato curry for special occasions.

INSTANT POT DUM ALOO – RESTAURANT STYLE

Equipment

• Instant pot

Ingredients

• 1 kg baby potatoes – peeled and washed
• 7-8 tbsp. oil
• 1 cup onion puree
• 2 tbsp. ginger-garlic puree
• 1 bay leaf
• 3-4 green cardamom
• 1 inch cinnamon bark
• 4 cloves
• 2 dried red chillies
• ½ cup passata or tomato puree
• 2 tsp. red chilli powder
• 1 tsp. turmeric powder
• 1 tsp. garam masala
• 3 tsp. ground cumin and coriander
• 1 tsp. kasoori methi
• ½ cup beaten yogurt
• Salt
• 1 tsp. dum aloo masala – optional

Instructions

INSTANT POT DUM ALOO

• Choose saute mode on Instant pot and add 4 tbsp. oil.
• Add washed baby potatoes and saute for 4-5 minutes or until they turn lightly golden brown.
• Remove and keep it aside.
• Add 3 tbsp. oil along with whole spices like dried red chillies, cloves, cinnamon, cardamom and bay leaf.
• Once they splutter add onion puree.
• Fry the onions for 3-4 minutes, then add ginger-garlic puree.
• Cook everything for further 2-3 minutes.
• Now add tomato puree and fry the mixture until oil is visible in the pan.
• Add masala powders except for dum aloo masala and mix everything.
• Tip in kasoori methi and yogurt.
• Mix and add potatoes.
• Add water and salt.
• Mix and deglaze the pan.
• Press CANCEL mode and close the pot with the lid.
• Choose HIGH PRESSURE for 5 minutes, turn the valve on sealing position.
• Once done open the lid after 15 minutes NPR.
• If there is more water saute for a couple of minutes.
• Add dum aloo masala if using.
• Garnish it with the chopped coriander and serve hot.

INDIAN PRESSURE COOKER DUM ALOO

• In a pressure cooker add 4 tbsp oil.
• On a low to medium heat, add potatoes and saute until lightly golden.
• Remove and keep it aside.
• Now add more oil and add whole spices, once they splutter add onion puree.
• Cook it until light pink, add ginger-garlic.
• Fry the mixture for a couple of minutes then add passata or tomato puree.
• Cook everything until the oil separates from the mixture.
• Now tip in all the masala (not dum aloo masala) and mix everything.
• Add kasoori methi and beaten yogurt.
• Then add fried potatoes and salt.
• Add water and close the cooker with the lid.
• Cook until 3 whistles (standard procedure) however if you think your potatoes require longer then follow that.
• Let the cooker cool down naturally.
• Open the lid and add dum aloo masala (if using). If more water cook for a couple of minutes without closing the lid.
• Garnish it with the chopped coriander and serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

INSTANT POT DUM ALOO – RESTAURANT STYLE

Equipment

• Instant pot

Ingredients

• 1 kg baby potatoes – peeled and washed
• 7-8 tbsp. oil
• 1 cup onion puree
• 2 tbsp. ginger-garlic puree
• 1 bay leaf
• 3-4 green cardamom
• 1 inch cinnamon bark
• 4 cloves
• 2 dried red chillies
• ½ cup passata or tomato puree
• 2 tsp. red chilli powder
• 1 tsp. turmeric powder
• 1 tsp. garam masala
• 3 tsp. ground cumin and coriander
• 1 tsp. kasoori methi
• ½ cup beaten yogurt
• Salt
• 1 tsp. dum aloo masala – optional

Instructions

INSTANT POT DUM ALOO

• Choose saute mode on Instant pot and add 4 tbsp. oil.
• Add washed baby potatoes and saute for 4-5 minutes or until they turn lightly golden brown.
• Remove and keep it aside.
• Add 3 tbsp. oil along with whole spices like dried red chillies, cloves, cinnamon, cardamom and bay leaf.
• Once they splutter add onion puree.
• Fry the onions for 3-4 minutes, then add ginger-garlic puree.
• Cook everything for further 2-3 minutes.
• Now add tomato puree and fry the mixture until oil is visible in the pan.
• Add masala powders except for dum aloo masala and mix everything.
• Tip in kasoori methi and yogurt.
• Mix and add potatoes.
• Add water and salt.
• Mix and deglaze the pan.
• Press CANCEL mode and close the pot with the lid.
• Choose HIGH PRESSURE for 5 minutes, turn the valve on sealing position.
• Once done open the lid after 15 minutes NPR.
• If there is more water saute for a couple of minutes.
• Add dum aloo masala if using.
• Garnish it with the chopped coriander and serve hot.

INDIAN PRESSURE COOKER DUM ALOO

• In a pressure cooker add 4 tbsp oil.
• On a low to medium heat, add potatoes and saute until lightly golden.
• Remove and keep it aside.
• Now add more oil and add whole spices, once they splutter add onion puree.
• Cook it until light pink, add ginger-garlic.
• Fry the mixture for a couple of minutes then add passata or tomato puree.
• Cook everything until the oil separates from the mixture.
• Now tip in all the masala (not dum aloo masala) and mix everything.
• Add kasoori methi and beaten yogurt.
• Then add fried potatoes and salt.
• Add water and close the cooker with the lid.
• Cook until 3 whistles (standard procedure) however if you think your potatoes require longer then follow that.
• Let the cooker cool down naturally.
• Open the lid and add dum aloo masala (if using). If more water cook for a couple of minutes without closing the lid.
• Garnish it with the chopped coriander and serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

INSTANT POT EGGLESS MANGO AND COCONUT CHEESECAKE

Cheesecake is one of those desserts that is just so easy to adapt to suit your taste buds. You can play with the base/crust, the filling AND the topping, creating an endless variety of flavours.

Using coconut biscuits simply TRANSFORMS this dessert because it blends so well with the subtle hint of mango.

The filling is gorgeous plain vanilla, allowing the mango and coconut to shine through!

Cooked cheesecake without eggs

You will not miss eggs at all in this recipe, the filling is just as good as using eggs and I think you can easily fool a lot of people!

In order to get eggless cheesecake, we have substituted the eggs for sour cream and cornstarch. The cornstarch stops the cake cracking and makes it easier to cut.

And don’t worry, you do not get a floury taste from adding the cornstarch – you’ll still have a deliciously smooth and silky filling.

🎂Ingredients for Eggless Cheesecake in Instant Pot

All ingredients mentioned are all so easy to pick up from a single trip to the grocery store – no specialist ingredients required for this cheesecake!

Base:

Digestive Biscuits

Coconut Biscuits

Unsalted butter

Filling:

Soft cheese – use full-fat variety

Double cream – or heavy cream

Sour cream

Condensed milk (sweetened) – as we have used condensed milk, we do not need a large quantity of sugar

Sugar – use white granulated sugar

Cornstarch

Top

Mango Swirl – use either homemade mango pulp or tinned mango pulp so you can make this cheesecake all year round.

Alternatively, top with fresh mango pieces before serving, just like I did in our eggless mango mousse recipe . It is made with only 2 ingredients, so easy and quick dessert recipe!

To achieve the swirl design, drop little blobs of mango pulp about an inch apart. Use a pointed tool (we used a skewer) and connect the dots in one direction. Do not press too deeply, try to stick to swirling the mango pulp only. (See video)

Alternative biscuit base flavours:

If you do not have digestive biscuits, here are some further options that will still go wonderfully with mango.

• Use Parle G biscuits if in India

• Lotus Biscoff

• Nice biscuits (for coconut flavour)

• Graham Crackers if in America

• Use Ginger biscuits or ginger nuts for a Mango and Ginger cheesecake

We also love Nan Khatai Cheesecake with Saffron and Dark Chocolate – this cheesecake is made with crumbly and melt in the mouth homemade Indian biscuits

Following a vegan and gluten-free diet? Check out my Vegan Burnt Basque Cheesecake which is baked in the air fryer.

Gluten-free Eggless Cheesecake

For Gluten-free cheesecake, swap the biscuit base for gluten-free digestives (easily available in the UK)

Cornstarch is naturally gluten-free as it is made from corn. However, it can be manufactured on the same belt as wheat products so double-check the packaging!

Springform Tin size for Instant Pot Cheesecake

The recipe that we have provided is for a 5-inch springform tin . A 5-inch springform fits perfectly in the trivet and will be easy to both lower in and take out.

We have also adjusted the Pressure Cook time by decreasing it to 25 minutes.

The Instant Pot Duo 7-in-1 5.7 L Multicooker can take up to a 7-inch springform. In which case, you will have to increase the cooking time to 40 minutes.

It will be harder to lower the tin into the pot and take out again. In which case, make a sling using tin foil.

For a 7-inch tin – double the ingredients that we have used in the recipe below.

Bain Marie Technique for baked cheesecakes

This is a technique that I was taught in Food Tech classes in secondary school – that day, we were making profiteroles and practising a choux pastry.

Bain Marie, or a water bath as it is also known, uses moist heat to cook delicate food. In the oven, the container with our food would be placed in a larger shallow container (such as a baking tray) that is filled with water. This surrounds the food with a gentle heat.

This technique is used for both sweet and savoury dishes without breaking or curdling them.

In the case of this cheesecake, the filling is treated like a custard and so by using the Instant Pot, we are achieving a configuration similar, but not the same, to a bain-marie. This way, the cheesecake can cook evenly from the edges all the way into the centre.

This helps avoid a sunken centre, cracks in the top layer or a dry cheesecake.

The springform tin is well wrapped in double layer of tin foil to prevent moisture from entering into the cheesecake and making it soggy.

However – do not add more water than what is needed for the recipe. You don’t want it touching the bottom of your springform pan – we just need a little steam to be created. However, too little water will also cause the inner pot to burn.

How to get the perfect crust or biscuit base for your cheesecake

Crush your desired biscuits in a food processor until they are all evenly and finely ground.

Mix in the melted unsalted butter. I have always found that adding too much butter to the crust makes it hard when cutting and I prefer mine a little more delicate and crumbly. Our recipe uses a little less butter for this reason.

Transfer into the springform pan and pat down evenly and firmly.

Go over the sides especially with a straight bottom glass or something similar.

Cool the crust before adding the batter on top (we have chilled ours in the freezer)

Tips for perfect cheesecake every time

Use the full-fat version of all of the ingredients.

The cream cheese should be at room temperature before whisking, otherwise, you may end up with lumps. Also, cold cream cheese incorporates more air when it is beaten which may form bubbles at the surface.

Beat cream cheese so it is light and airy first before adding the other ingredients

Look for a smooth and glossy filling batter – this is well mixed and ready to add to your crust

Do not bake the cheesecake until “done”. The centre should still jiggle and wobble once you have cooked it.

Allow cheesecake to cool naturally before placing in the fridge. This will prevent it from sinking

The cheesecake needs to chill thoroughly – preferably overnight but at least 8 hours.

Use a clean knife to separate the cheesecake from inside the springform tin – ours was already slightly coming away from the edge of the pan as it had cooled. (use technique described in the next paragraph below)

Freezing your cheesecake

Want to savour your cheesecake another day?

Freeze without a wrapper for an hour to firm it whilst it is still in the springform tin.

Then carefully remove the cheesecake from the tin and cover tightly with clingfilm.

When you want to serve it, allow it to fully thaw in the fridge – preferably overnight.

Baked Eggless Cheesecake

This is the recipe if for you if you do not have an electric pressure cooker or would prefer to bake in the oven. Full recipe can be found in this best eggless cheesecake recipe .

(Recipe still uses a 5 – inch springform tin)

Preheat oven to Gas Mark 4 or 180 C

Follow the steps for Instant Pot Eggless Cheesecake to prepare the fillings and crust

Line the edges and base of the springform with tin foil. Place the springform on a large piece of tinfoil and fold upwards so there are no gaps underneath otherwise the water can seep through

Place the tin in a larger shallow roasting tray and fill with water until halfway up the edge of the springform.

Bake for 25 mins.

The cheesecake should not have browned on top and the filling should still wobble when removed. It will continue to cook on cooling.

Again, allow to cool naturally before placing in the fridge overnight.

How to slice cheesecake perfectly

Use a long thin knife. Place it in hot water for a few seconds before wiping dry.

Cut straight down with no backwards and forwards action.

For each slice that you will do, clean the knife again.

📝How to make Instant Pot Cheesecake – step by step

Filling:

In a bowl add cream cheese and beat until smooth (pic 1)

Sour cream and sugar, mix for a minute or so (pic 2)

Slowly add condensed milk while mixing (pic 3)

Cornflour, and double cream (pic 4)

Vanilla extract (pic 5)

Corporate everything (pic 6)

Pour the filling on a biscuit base (pic 7)

Pour mango pulp drops (pic 8)

Cooking:

Make a swirly pattern using a toothpick and cover the tin with the foil all over (pic 1)

Add water in inner pot with trivet (pic 2)

Slowly lower the cake tin in the pot (pic 3)

Close the lid and cook the cake on HIGH PRESSURE for 25 minutes (pic 4)

Let the pressure come out naturally, remove the tin (pic 5)

Remove the foil and allow the cake to cool down at room temperature. Then refrigerate the cake for a minimum of 8 hours.

More Eggless Cake and Cheesecake Recipes:

Eggless Chocolate and Orange Cake

Eggless Honey Cake

Lemon, Rose and Pistachio Semolina Cake

Wholewheat Blueberry Bundt Cake

Eggless Strawberry Pastel De Tres Leche Cake

Chocolate Mousse without Egg (Instant Pot)

Question for our readers

Instant Pot Eggless Cheesecake Mango and Coconut

Equipment

• Electric mixer
• 5″ round springform cake tin
• Instant pot

Ingredients

Crust

• 6-7 digestive and coconut cookies
• 2 tbsp. melted butter

Filling

• 200 g full-fat cream cheese – 7oz – 1 cup
• ⅛ cup sugar
• ¼ can condensed milk (sweetened) 100g
• ⅛ cup sour cream
• ¼ cup double cream
• 1 tbsp. corn flour/corn starch
• ¼ tsp. vanilla extract
• 3-4 tbsp. mango puree/pulp

To serve – optional

• Mango pulp
• Mango pieces
• Or any berries
• Mint leaves

Instructions

Crust

• Line the cake tin with greaseproof paper.
• Tightly wrap the tin from outside with aluminium kitchen foil. (check video)
• Crush cookies or biscuits using a food processor. 6-7 digestive and coconut cookies
• Add melted butter and mix well. 2 tbsp. melted butter
• Place the mixture into a lined cake tin and press evenly using the back of a spoon or your fingers
• Leave it in the FREEZER while preparing the filling.

Filling

• In a stand mixer, attach the whisker or beater attachment.
• Add the cream cheese in a bowl and mix on low speed until soft and creamy. 200 g full-fat cream cheese – 7oz – 1 cup
• Now add sugar and sour cream and beat everything on low speed for a minute or two. 1/8 cup sugar, 1/8 cup sour cream
• Then add condensed milk little by little and combine everything. 1/4 can condensed milk
• Add vanilla, cornflour and double cream and beat on HIGH speed until everything is well incorporated. 1/4 cup double cream, 1 tbsp. corn flour/corn starch, 1/4 tsp. vanilla extract
• Pour the filling on the crust, tap it lightly for an even surface.
• Create the mango swirl on the cream cheese filling 3-4 tbsp. mango puree/pulp
• Cover the entire cake tin with foil.

Cooking

• Place the inner pot in the Instant Pot.
• Place the trivet in the Inner Pot
• Pour 1 1/2 cup (one and a half cup) water into the inner pot.
• Slowly place the tin in the cooker.
• Close the lid and SELECT HIGH-PRESSURE COOK. Select 25 minutes.
• When the pot beeps, turn off the plug and let the pressure come out naturally.
• Open the lid and take out the tin carefully.
• After 10 minutes, remove the foil and let it cool on a wire rack at room temperature.
• Then leave it in the refrigerator overnight or at least 8 hours.

Unmold

• Take a sharp knife and dip it in hot water, then dry with a clean tea towel.
• Run the knife around the tin to loosen the sides.
• Then carefully remove the cheesecake from the tin
• Slice the cake using a sharp knife.
• Serve with extra mango sauce or fresh fruits if desired. Mango pulp, Mango pieces, Or any berries, Mint leaves

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.