Potato curry or aloo curry recipe with stovetop & instant pot instructions. Simple, easy & quick to make delicious & flavorful potato curry. This is one of the most basic Indian curry recipes that even a newbie can try. This potato curry or aloo curry goes very well with chapati,phulka, roti, plain rice, pulao or dosa. Indian cuisine is diverse and many dishes are prepared in regional styles.
Potato curry is a one pot dish made by simmering potatoes in onion tomato masala along with spices & herbs. You can pretty much use what ever you have in hand and yet make this dish delicious.
Potato is a versatile veggie and just goes so well in any dish. This potato curry is one of our favorites at home. When I run out of ideas for a quick & comforting dinner I make this aloo curry & serve it with rice.
This potato curry is a generic one and you can tweak it easily to suit your taste buds. I usually make this in a pot but it can also be made in a Instant pot or pressure cooker to fasten the cooking process. Instructions included after the recipe card.
The same recipe can be used to make a dry potato curry or sabzi. Just add less water while you cook.
I also make some variations and add a handful of green peas or boiled eggs to this potato curry.
Garam masala is the key ingredient used in Indian curry recipes to add flavor and taste. However if you do not have it just replace with a good flavorful curry powder or sambar powder. The taste of the potato curry depends on the spice powder used so choose a good one.
You can check more Instant Pot Recipes here.
Potato curry – aloo curry recipe
Ingredients (1 cup = 240ml )
Ingredients for potato curry
- 250 grams potatoes cubed, 3 medium size
- 2 medium onions (or ¾ cup chopped finely)
- 2 medium tomatoes (or ½ to ¾ cup chopped or pureed)
- 1 green chili chopped (optional)
- 2 tbsps Oil
- 1 tsp ginger garlic paste or chopped garlic
- salt as needed
- 2 tbsp coriander leaves or cilantro chopped (or ½ tsp kasuri methi)
- 1 bay leaf or 1 sprig curry leaves (optional)
- ¾ to 1¼ tsp garam masala or curry powder as needed
- 1 tsp coriander powder (optional)
- ½ to ¾ tsp red chili powder or paprika
- ½ tsp cumin (or jeera)
- ¼ tsp mustard (or rai) (optional)
- ¼ tsp turmeric (or haldi)
How to make the recipe
- If you desire to boil potatoes first you can cook them al dente. Peel & chop to cubes. You can also cook potato directly in the curry like the way I have done.
- Wash and chop onions, tomatoes and green chilies. Peel and cube potatoes to ¾ inch pieces. Keep them immersed in a bowl of water until used.
How to make potato curry
- Add oil to a pan and heat it. Add bay leaf or curry leaves (optional), cumin and mustard. Fry until the seeds begin to crackle.
- Then add onions & chilli. Fry stirring often until the onions turn golden. Saute ginger garlic paste for 2 mins or until an aroma comes out.
- Add chopped tomatoes, turmeric and salt. Fry until the tomatoes break down & turn soft and mushy.
- Sprinkle red chili powder, garam masala, coriander powder or curry powder. Stir everything well and fry just for 2 to 3 minutes.
- Very soon the masala begins to smell good, then drain the potatoes from the water and add to the pan. Saute them for 2 to 3 minutes.
- Pour water just to partially cover the aloo or potatoes. Too much water can make the potato curry runny.
- Cook covered until the potatoes are fully cooked or fork tender. Check salt and spice. If desired add more salt as needed. If the potato curry is runny, open the lid and evaporate the excess moisture.
- Add kasuri methi (optional). Turn off and keep the pot covered for 2 mins. Garnish with coriander leaves. Serve potato curry with rice or roti.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Instant pot potato curry with rice
2 cups potatoes – cubed to 1 inch pieces – 400 grams
1 cup onions – fine chopped or processed
¾ to 1 cup tomatoes – chopped or pureed
1 green chilli slit
1 tsp ginger fine chopped or paste
1 tsp garlic fine chopped or paste
1 sprig curry leaves or 1 bay leaf
2 tbsps oil
¼ tsp mustard
½ tsp cumin
1/8 tsp turmeric powder
1 to 1 ¼ tsp red chili powder
1 tsp garam masala
1 tsp coriander powder
Salt as needed – about ½ tsp
1 cup water
2 tbsps coriander leaves
¼ to ½ cup coconut milk (or ½ cup fresh coconut ground with ½ cup water)
Instructions for Instant pot potato curry
1.Rinse 1 ½ cups basmati rice and soak in hot water for 20 to 30 mins. Meanwhile prepare the veggies.
2.Press saute button and pour 2 tbsps oil in the inner pot of the Instant pot.
3.When the oil turns hot, add mustard, cumin and curry leaves (or 1 bay leaf). Next add onions and green chilli.
4.Saute until the onions turn transparent or pink. Then add ginger and garlic and saute for 30 seconds.
5.Next add tomatoes (or puree). Sprinkle salt and saute until tomatoes turn soft and mushy.
6.Then add red chilli powder, garam masala & coriander powder.
7. Saute for 30 seconds. Then add potatoes cubed to 1 inch pieces. Pour 1 cup water and deglaze the pot by scrubbing well to release any bits of food stuck at the bottom.
8.Press cancel. Drain the water from the rice bowl completely. Place a long legged trivet and then place the rice bowl. Pour 1 ¾ cups hot water to the rice.
9.Cover and secure the Instant pot with the lid and position the steam release handle to sealing. Press pressure cook button and press the timer to 4 mins (high pressure).
10.When the instant pot is done cooking. Press cancel and turn off. Do a quick manual release with the help of a spoon.
11.Fluff up the rice with a fork. Remove and keep covered until served. Taste the curry and add more salt if needed.
12.You can serve the potato curry as is or add coconut milk following the steps below.
13.Press saute button and gently bring the potatoes to the center of the pot. Then pour ¼ to ½ cup coconut milk around the edges. This prevents the potatoes from getting overcooked.
14.Let this simmer until the potato curry reaches a desired consistency. Sprinkle coriander leaves.
Stovetop step by step photos – Preparation
1. To make this potato curry, you can use boiled potato or directly use raw potato. Some kinds of potatoes really don’t get cooked fast in curry. So you may consider boiling the potatoes al dente and then cut to small cubes. Then add in the curry. But i prefer to cook directly in the curry. It takes about 25 mins to cook potatoes once it is added to the gravy..
Peel, wash and chop onion, tomatoes & chilies. Peel & cube aloo to 3/4 inch pieces. Keep them immersed in water until needed.
2. Heat oil in a pan. Then add mustard and cumin. Allow them to pop. If you have hing, curry leaves or bay leaf, you can add them now. Even without these the potato curry tastes good. If using garlic add it now & saute for a minute.
3. Add onions and fry until golden.
4. Next goes in ginger & garlic paste. Saute until the raw smell goes away.
5. Add finely chopped tomatoes or pureed tomatoes. Sprinkle salt and turmeric. Saute until the tomatoes turn mushy. If needed cover and cook for a while.
6. Add coriander powder, garam masala and chili powder.
7. Mix well. Then fry everything until the raw smells goes away. You can see oil begins to separate.
How to make potato curry
8. Add potatoes.
9. Saute for 2 to 3 mins.
10. Add water just enough to make a gravy. If using boiled potatoes, then you can use the water (stock) in which you boiled them.
11. Cover and cook until aloo curry is fully done. If using boiled potato, cooking just for 2 to 3 mins is enough.
12. Add kasuri methi if using. It is optional.
12. Next add in a handful of chopped coriander leaves. I was runny out of the greens so just added a bit.
Enjoy potato curry with rice, chapathi or bread.