Description
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.
Ingredients
spices
- asafoetida 1/4 tsp
- mustard seeds 1 tsp
- cumin seeds 1 tsp
- red chili powder 2 tsp
- coriander powder 2 tsp
- turmeric 1/2 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 tbsp (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
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.
Notes
- 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.
- Prep Time: 10 minutes
- Additional Time: 6 minutes
- Cook Time: 6 minutes