Name: Potato Curry Recipe
Total time: 40 min
Yield: 3
Cuisine: Indian

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Also known as aloo curry, this is a side dish made of potatoes, onions, tomatoes, spices & herbs. Goes well with rice or roti. This post includes instructions to make the curry on stovetop and in instant pot. 

How to make Potato Curry Recipe

Swasthi

Crawler

Indian

<p>Also known as aloo curry, this is a side dish made of potatoes, onions, tomatoes, spices & herbs. Goes well with rice or roti. This post includes instructions to make the curry on stovetop and in instant pot. </p>

Vegetarian

Potatoes

Onion

Tomatoes

Garlic

Salt

Water

Coriander leaves

Cumin seeds

Red chili powder or 1/2 tsp cayenne pepper or paprika

Turmeric

Garam masala or curry powder as needed

Wash and fine chop onions. Chop or puree tomatoes. Peel and cube potatoes to inch pieces. Keep them immersed in a bowl of water until used.

step 1

Pour 2 tablespoons oil to a hot pan. When the oil becomes hot, add cumin seeds (optional).

step 2

Add chopped onions & saute until they turn pink or transparent.

step 3

Stir in ginger garlic and saute for 1 to 2 mins, until a nice aroma comes out.

step 4

Next add chopped tomatoes, turmeric and salt. Saute until the tomatoes break down & turn soft and mushy.

step 5

Add red chili powder, garam masala, coriander powder & cumin powder (optional).

step 6

Saute everything well for 2 to 3 minutes until the masala begins to smell good.

step 7

Drain the potatoes and add them to the pan. Saute them for 2 to 3 minutes.

step 8

Pour 1 cup water or light coconut milk to partially cover the potatoes.

step 9

Cook covered until the potatoes are fully done or fork tender. Stir the curry in between to prevent burning.

step 10

Taste test and add more salt if needed. If the potato curry is runny, open the lid and evaporate the excess liquid. If there is not enough liquid pour some water and bring it to consistency.

step 11

Turn off and keep the pot covered for 2 mins for the flavors to be absorbed. Garnish potato curry with coriander leaves. Serve with rice or roti.

step 12

To make this potato curry in instant pot, dice the potatoes to 1 inch pieces so they dont turn mushy when cooked under pressure.

step 13

Press saute button on your instant pot and pour oil to the steel insert.

step 14

When the oil turns hot, add cumin seeds and onions.

step 15

Saute well until the onions turn light golden & lose their raw flavor.

step 16

Then stir in ginger garlic and saute for 1 minute. Add tomatoes and salt.

step 17

Stir fry until tomatoes break down and turn completely mushy.

step 18

Then add all the spice powders garam masala, chilli powder and turmeric. Saut for 30 to 60 seconds until aromatic.

step 19

Press cancel. Add the potatoes and pour 1 cup water. Deglaze the pot by scrubbing the bottom with the spatula to release any bits of food stuck there.

step 20

Optionally you can also cook your rice in your instant pot by placing your rice bowl over the trivet. Use hot water to cook your rice as the cook time for this recipe is only 4 mins.

step 21

Secure the instant pot with the lid. Press pressure cook button and set the timer to 4 minutes.

step 22

When the instant pot is done cooking, do a quick pressure release by moving the steam vent from sealing to venting.

step 23

Potato curry is ready at this stage. If you prefer to use coconut milk, then bring the potatoes to the center of the pot with the spatula. Pour only half cup coconut milk around the edges, inside the steel insert. Cook on saute mode until the curry thickens slightly. This just takes 1 to 2 mins.

step 24

Remove the pot from the ip and add coriander leaves or kasuri methi. Serve potato curry with rice or roti, paratha.

Potato Curry Recipe

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Ingredients for Potato Curry Recipe

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