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 goes very well with chapati, phulka, roti, plain rice, pulao or dosa. Indian cuisine is diverse and many dishes are prepared in different 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.
I have also included the instructions to cook in Instant pot. You can check more Instant Pot Recipes here. The same recipe can be used to make a dry potato curry or aloo 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.
Preparation for potato curry
1. Peel, wash and chop onion, tomatoes & chilies. Peel & cube 250 grams of potatoes to ¾ inch pieces. Keep them immersed in water until needed.
To make this potato curry, I prefer to cook them directly in the curry. It takes about 25 mins to cook potatoes once it is added to the gravy. [Optional Tip: You can also use boiled potatoes. Some kinds of potatoes really don’t cook faster in curry. So you may consider boiling them al dente and then cut to small cubes. Then add in the curry.]
Making onion tomato masala
2. Heat 2 tablespoons oil in a pan. Then add ½ teaspoon cumin seeds.
3. When the cumin seeds begin to splutter, add ¾ cup chopped onions (2 medium) and 1 sprig curry leaves (optional). Saute until onions turn golden.
4. Next add 1 teaspoon ginger & garlic paste or 1 teaspoon finely chopped garlic. Saute until a nice aroma of ginger garlic comes out.
5. Add ½ to ¾ cup finely chopped tomatoes (2 medium) or pureed tomatoes. Sprinkle ½ teaspoon salt and ¼ teaspoon turmeric. Saute until the tomatoes turn mushy. If needed cover and cook for a while.
6. Add 1 teaspoon coriander powder, ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon red chili powder.
7. Mix well. Then saute everything until the onion tomato masala turns aromatic. At this stage you can see oil begins to separate.
How to make potato curry
8. Add chopped potatoes. Saute for 2 to 3 mins.
9. Pour 1¼ cup water and give a good mix. [Tip: If using boiled potatoes, then you can use very little water (stock) in which you boiled them & cook just for 3 mins.]
10. Cover and cook until aloo curry is fully done. Keep checking and add more water if needed as some kind of potatoes take more water.
11. Optional: Since I did not have curry leaves or bay leaf, I added half teaspoon kasuri methi here. You may skip it.
12. Taste test and add more salt if needed. When the potatoes are fully cooked they will soften. Check and turn off the stove. 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.
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)
- Rinse 1 ½ cups basmati rice and soak in hot water for 20 to 30 mins. Meanwhile prepare the veggies.
- Press saute button and pour 2 tbsps oil in the inner pot of the Instant pot.
- When the oil turns hot, add mustard, cumin and curry leaves (or 1 bay leaf). Next add onions and green chilli.
- Saute until the onions turn transparent or pink. Then add ginger and garlic and saute for 30 seconds.
- Next add tomatoes (or puree). Sprinkle salt and saute until tomatoes turn soft and mushy.
- Then add red chilli powder, turmeric, garam masala & coriander powder.
- 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.
- 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.
- 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).
- When the instant pot is done cooking. Press cancel and turn off. Do a quick manual release with the help of a spoon.
- Fluff up the rice with a fork. Remove and keep covered until served. Taste the curry and add more salt if needed.
- You can serve the potato curry as is or add coconut milk following the steps below.
- 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.
- Let this simmer until the potato curry reaches a desired consistency. Sprinkle coriander leaves.
Potato curry recipe | Aloo curry
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 250 grams potatoes cubed, 3 medium size
- 2 medium onions (¾ cup chopped finely)
- 2 medium tomatoes (½ to ¾ cup chopped or pureed)
- 2 tablespoons Oil
- 1 teaspoon ginger garlic paste or 2 cloves garlic, chopped
- ½ teaspoon salt (adjust to taste)
- 1¼ cup water (adjust as needed)
- 1 sprig curry leaves (optional, or bay leaf)
- 2 tablespoons coriander leaves (cilantro chopped) (or ½ tsp kasuri methi)
- ½ teaspoon cumin seeds (jeera)
- ¾ to 1 teaspoon garam masala or curry powder as needed
- 1 teaspoon coriander powder (optional)
- ½ to ¾ teaspoon red chili powder or paprika (adjust to taste)
- ¼ teaspoon turmeric
- 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 2 tablespoons oil to a pan and heat it. Add cumin seeds.
- When the seeds begin to splutter, add curry leaves and ¾ cup finely chopped onions. Fry stirring often until the onions turn golden. Saute ginger garlic paste for 2 mins, until an aroma comes out.
- Add ½ to ¾ cup chopped tomatoes, ¼ teaspoon turmeric and ½ teaspoon salt. Saute until the tomatoes break down & turn soft and mushy.
- Sprinkle ½ to ¾ teaspoon red chili powder, ¾ to 1 teaspoon garam masala, 1 teaspoon coriander powder. Stir everything well and saute 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 1¼ cup water to partially cover the potatoes. Too much water can make the potato curry runny.
- Cook covered until the potatoes are fully done or fork tender. Taste test and add more salt if needed. If the potato curry is runny, open the lid and evaporate the excess moisture. If there is not enough water pour more water and bring it to consistency.
- Turn off and keep the pot covered for 2 mins for the flavors to be absorbed. Garnish with coriander leaves. Serve potato curry with rice or roti.
NUTRITION INFO (estimation only)
- Some kind of potatoes don’t cook quickly in the curry. So they can also be first boiled till al dente and added to the onion tomato masala. Reduce the water you add to the curry in this case.
- Instant pot potato curry ingredients and instructions above the recipe card.
- For the potato curry to be flavorful, use a good garam masala or curry powder.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes