Easy weeknight potato curry or aloo curry is my go to easy dinner. When I’m at a loss of what to make, I can make this dinner in less than a 15 mins. Bursting with flavor, it will please even the toughest critics in your family. And since you can make this either on the stove or in your Instant Pot, there is no excuse not to make this vegan, gluten free recipe tonight! Video Recipe.

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Why you will love this Potato curry
Potato Curry Ingredients
Instant Pot Potato Curry
How to make Potato Curry on the stove top
Pro tips and tricks
Can I make this vegan and gluten-free
Serving suggestions
Meal prep
Storing and freezing
Flavor Variations
Let us know what you think
Easy Weeknight Potato Curry / Aloo Curry Recipe

What is Potato Curry or Aloo Curry

Name: Easy Weeknight Potato Curry / Aloo Curry Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 22 min
Yield: 4
Cuisine: Indian
Ingredients: oil 2 tbsp; salt to taste; water 2 cups; gram flour / besan 2 tbsp; jaggery (optional) 2 tablespoon (optional); curry leaves 6; crushed ginger,1 tsp; tomato puree 1 cup; slit green chilies 2-3; peeled diced potatoes, 2 cups; chopped cilantro to garnish; asafoetida ¼ tsp; mustard seeds 1 tsp; cumin seeds 1 tsp; red chili powder 2 tsp; coriander powder 2 tsp; turmeric ½ tsp; garam masala 1 tsp; dried mango powder amchur (optional) 1/2 tsp

Potato curry or aloo curry is a popular Indian dish found all over the country. Each region and even household makes different variations using slightly different spices and vegetables.

“Aloo” translates to “potatoes” in English. Any curry that features potatoes is known as aloo curry, even if the ingredients vary.

And this recipe is a quick and easy weeknight dinner. You can make it in the Instant Pot or on the stove top. Either way, you are bound to have success with making this delicious curry.

So if you have experience cooking Indian cuisine, you can even make some substitutions in what spices you use if you don’t have all the spices we use. Also, you can add additional veggies to alter the flavor some.

Why you will love this Potato curry

This Aloo curry is my go to meal when I don’t know what to make.

For starters, it’s fast and convenient, meaning I can whip this up quickly even on my busiest nights of the week.

This is an authentic recipe from the was passed on to me by my grandma. It's simply just plain good. With all of the spices that go into it, you will love the different flavor notes that come through.

It's vegan and gluten-free so works out to be a great option when entertaining friends or family with diet restrictions.

Potato Curry Ingredients

Here’s what I use to make my delicious aloo curry. The ingredients are broken down into spices and veggies.

For the spices, I use:

asafetida
mustard seeds
cumin seeds
red chili powder
coriander powder
turmeric
garam masala
dried mango powder amchur

For a complete guide on Indian spices, check out our complete guide here. It can help you understand what each spice will taste like.

In addition to spices, you’ll also need:

curry leaves
crushed ginger
tomato puree - you can puree your own or use a can of puree if you prefer
slit green chilies
peeled diced potatoes - you can use white, red, or your favorite kind
chopped cilantro - this is used for garnish so you can skip if you prefer
oil
salt to taste
water
gram flour or besan to thicken the curry
jaggery - this is optional and helps cut down on the tang of the curry

Instant Pot Potato Curry

When you are ready to make the curry in the Instant Pot, here’s what to do.

To start, prepare the ingredients by washing, peeling, and dicing the potatoes. If using whole tomatoes, puree the tomatoes.

When the potatoes are ready, turn on the sauté function and add the oil.

Once the oil is hot, add the asafetida, mustard seeds, cumin seeds, curry leaves, and green chillies.

Next, add the gram flour and ginger and continuously stir until the gram flour color changes. As it cooks, the flour will quickly start sticking on the sides and bottom of the pot. Immediately add the tomato puree and use a wooden spoon to scrape the pot to remove any stuck on flour.

Once the puree is in, add the red chili powder, turmeric, coriander powder, dried mango powder, and salt.

Finally, add the diced potatoes, water, and the jaggery to cut the tangy flavor of the curry. Before closing the lid, scrape the bottom of the pot one final time to remove any food particles stuck to the bottom.

When the bottom is scraped, close the lid and set the valve to sealing. Next, select pressure cook for 6 minutes followed by a natural pressure release.

Once the pressure has released, carefully open the lid and use a spoon or potato masher to mash some potatoes. This will help thicken the curry a bit.

Before serving, add the garam masala and cilantro and give it a final stir. Serve warm with Puri or our homemade roti.

How to make Potato Curry on the stove top

If you don’t have an Instant Pot, you can make this easily on the stove top.

First, prep the ingredients by washing, peeling, and dicing the potatoes and pureeing the tomatoes.

Next, heat oil over medium high heat in a large pot.

When the oil is hot, add the asafoetida, mustard seeds, cumin seeds, curry leaves, and green chillies.

Once the spices are warmed, add the gram flour and ginger and continuously stir until the gram flour changes color. The flour will quickly start sticking on the sides and bottom of the pot as it cooks. When it starts to stick, immediately add the tomato puree and use a wooden spoon to scrape the pot to remove any stuck on flour from the sides and bottom of the pot.

Then add the red chili powder, turmeric, coriander powder, dried mango powder, and salt and stir to combine

Finally, add the diced potatoes and saute for about 2 to 3 minutes before adding 1 and 1/4 cups of water, and the jaggery to the pot. Stir it all together and then cook covered until the potatoes are fork tender, stirring occasionally. This will take about 15 to 20 minutes.

After the potatoes are cooked, use a masher or spoon to mash a few of the potatoes. This will help to thicken the curry a bit.

Before serving, add the garam masala and cilantro. Serve warm with Puri or our homemade roti , rice or peas pulav.

Pro tips and tricks

Here are some tips to get you started making the best potato curry.

Use jaggery to help cut down on the tangy flavor of the curry or skip it altogether if you prefer a tangy flavor.
If using the Instant Pot, make sure you scrape down the sides and bottom to avoid the burn notice.
Don’t forget to mash a few of the potatoes at the end to help thicken the curry
Serve with rice, roti, or naan to help soak up some of the extra sauce.

Can I make this vegan and gluten-free

My potato curry is naturally vegan and gluten-free! If you follow either of these diets, you can make this recipe without any worries.

Serving suggestions

There are lots of good pairings for potato curry. Traditionally it is served with Puri, a fried Indian flatbread as show in the picture. Along side, pair it with a pickle , some chopped salad and finish off the meal with the Indian rice pudding , kheer.

Serve it with puri, naan, roti, paratha, or another flat bread or with some basmati rice or peas pulav.

For other great recipes featuring bold Indian flavors, you could check out some of my favorites:

Meal prep

I typically prepare some of the ingredients to make it even easier the night I make aloo curry.

Two easy make ahead options include:

Wash, peel, and cut the potatoes the night before. Once they are cut, place them in a cool water bath in a airtight container and place it in the fridge.
You can make the puree the night before if you want too. When the tomatoes are ready, place the puree in a sealed container in the fridge.

Storing and freezing

You can store potato curry for about 3 to 5 days in the fridge. Place the curry in an airtight container before storing. If you plan to serve with rice, I recommend making it fresh and storing the rice separately.

Don't freeze the aloo curry because potatoes can get a bit weird in the freezer. If you do freeze it, you can let it thaw in the fridge overnight before reheating.

To reheat the curry, you can place it in a microwave safe dish and heat up for 1 to 2 minutes. You could also place it in a small pot and heat over low heat for about 10 to 15 minutes. If needed, you can add a little more water to help rehydrate the sauce.

Flavor Variations

This is a very versatile curry, so you can do several things to help change the flavor or just add to the curry in general. Here are some suggestions:

use vegetable stock instead of water
add chickpeas
sub some of the spices for a slightly different flavor
add additional veggies like mushrooms, zucchini, green beans, or onions

Let us know what you think

If you make our aloo curry, don’t forget to let us know what you think and how you served them! Be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!

If you love Indian food, here are more recipes that you will love

Potato Curry Recipe

Easy Weeknight Potato Curry / Aloo Curry Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 6 minutes

Additional Time: 6 minutes

Total Time: 22 minutes

Ingredients

spices

asafoetida ¼ tsp
mustard seeds 1 tsp
cumin seeds 1 tsp
red chili powder 2 tsp
coriander powder 2 tsp
turmeric ½ tsp
garam masala 1 tsp
dried mango powder amchur (optional) 1/2 tsp

produce

curry leaves 6
crushed ginger,1 tsp
tomato puree 1 cup
slit green chilies 2-3
peeled diced potatoes, 2 cups
chopped cilantro to garnish

other ingredients

oil 2 tbsp
salt to taste
water 2 cups
gram flour / besan 2 tbsp
jaggery (optional) 2 tablespoon (optional)

Instructions

Instant Pot Potato Curry

Prepare the ingredients – wash, peel dice the potatoes. Puree the tomatoes.

Heat the pot using the sauté functions. Add the oil.

Once the oil is hot, add the asafoetida, mustard seeds, cumin seeds, curry leaves and green chillies.

Next add the gram flour and ginger and continuously stir until the gram flour color changes. The flour will quickly start sticking on the sides and bottom of the pot. Immediately add the tomato puree and scrape the pot for any flour stuck.

Then add the red chili powder, turmeric, coriander powder, dried mango powder and salt.

Next add the diced potatoes and water. The curry is tangy, if you are not fond of tangy food, add the jaggery to cut the tang. Scrape the bottom of the pot one final time to remove any food particles stuck to the pot.

Close the lid, seal the vent and pressure cook for 6 minutes followed by a natural pressure release.

Open the lid, carefully, mash some potatoes using a potato masher to thicken the curry.

Next add garam masala and cilantro and give it a stir and serve warm with Puri or Roti.

How to make Potato Curry on the stove top

If you don’t have an Instant Pot, you can make this easily on the stove top.

Begin with preparing the ingredients by washing, peeling, and dicing the potatoes and pureeing the tomatoes.

Heat oil over medium high heat in a large pot.

Add the asafoetida, mustard seeds, cumin seeds, curry leaves, and green chillies to the hot oil.

Once the spices are warmed, add the gram flour and ginger. Continuously stir until the gram flour changes color. The flour will start sticking on the sides and bottom of the pot as it cooks. Immediately add the tomato puree and use a wooden spoon to scrape the pot to remove any stuck on flour from the sides and bottom of the pot.

Add the red chili powder, turmeric, coriander powder, dried mango powder, and salt and stir to combine

After the potatoes are cooked, use a masher or spoon to mash a few of the potatoes. This will help to thicken the curry a bit.

Before serving, add the garam masala and cilantro. Serve warm with Puri or our homemade roti , rice or peas pulav.