aloo curry

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

Potato curry recipe | Aloo curry

potatoes (cubed, 3 medium size)

onions ((¾ cup chopped finely))

tomatoes ((½ to ¾ cup chopped or pureed))

ginger garlic paste (or 2 cloves garlic, chopped)

salt ((adjust

water ((adjust as needed))

curry leaves ((optional, or bay leaf))

coriander leaves ((cilantro chopped) (or ½ tsp kasuri methi)

cumin seeds ((jeera))

garam masala (or curry powder

coriander powder ((optional))

red chili powder (or paprika (adjust to taste))

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.

Preparation

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 &amp; 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. Garnish with coriander leaves. Serve potato curry with rice or roti.

How to make potato curry

https://www.youtube.com/watch?v=uVgYAvc5IT4

Easy and delicious vegan Instant pot potato curry. This video shows making Indian potato curry and basmati rice at one time in an Instant pot. 

Tips to make instant pot potato curry
1. It is important to chop the potatoes to 1 inch cubes. Smaller sized pieces get mushy too quickly. For firm or aldente cooked potatoes chop them bigger.
2. Saute the onion tomato masala well before adding the potatoes otherwise you will smell them raw.
3. You can simply substitute garam masala and chilli powder with any curry powder. But adjust the quantity as needed.
4. Since the curry is cooked for just 4 mins, it is important to soak to the rice for 30 mins in hot water. Also it is important to use hot water to cook the rice. Otherwise the rice will be on the harder side.
5.Pouring coconut milk is optional. If using pour it across the sides and not over the potatoes. This avoids them turning mushy.

For complete recipe and details you can check my blog link: 
https://www.indianhealthyrecipes.com/potato-curry-aloo-sabzi/

Instant pot potato curry - Instant pot aloo curry

An easy vegan potato curry that tastes awesome with hot poori, an Indian bread.

Aloo Curry (Indian Potato Curry Recipe)

potatoes

cooking oil

tsp mustard seeds

tsp cumin seeds

tsp nigella seeds

ginger paste

garlic paste

tsp red chilli powder

turmeric powder

coriander powder

curry leaves

green chilli

tamarind paste

tsp sugar

salt

Boil the potatoes in an instant pot or stovetop pressure cooker until soft.

Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.

Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.

When the seeds splutter (30 seconds), add the powdered spices and ginger and garlic pastes. Saute for a minute. Add a few tablespoons of water if required.

Add the potatoes and mix well.

Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10 minutes. Aloo curry is ready to be served with pooris.

This Potato curry is a simple flavorful curry made with onions, tomatoes, herbs and spices. This is a quick and tasty one pot aloo curry. Gluten-free and vegan recipe.

Potato Curry

onions

tomatoes

garlic garlic

turmeric powder ((ground turmeric))

Coriander Powder ((ground coriander))

½ teaspoon Garam Masala

cumin powder ((ground cumin) - optional)

water

coriander leaves

salt (as required)

Heat oil in a pan or kadai. You can use any neutral flavored oil. My personal preference is to use peanut oil for this recipe.

Add finely chopped garlic and sauté for a few seconds. No need to brown garlic.

Next add chopped onions. Keep on stirring in intervals and sauté till they turn translucent.

Then add chopped tomatoes and mix very well.

Cover the pan with its lid and simmer on a low flame till the tomatoes soften and become mushy. Do check a couple of times when the tomatoes are cooking.

When the tomatoes have softened well, then add turmeric powder, kashmiri red chilli powder, coriander powder, garam masala powder and cumin powder (optional).

If you want to make a spicy curry then you can increase the red chilli powder or add ½ teaspoon chopped green chilli.

Mix the spice powders very well with the onion-tomato mixture.

Sautéing onions and tomatoes

Then add diced potatoes. Also season with salt as required. Mix very well.

Pour 2 cups water and mix again.

Adding potatoes

Cover the pan with its lid and simmer on a medium to medium-high heat until the potatoes are cooked.

Do check a couple of times when the curry is simmering.

The curry will thicken slightly by the time the potatoes are done.

You can adjust the consistency of the curry as per your needs. Example if you want to serve this potato curry with rice then you can add a bit more water and let the curry be slightly thin in consistency. In case you are planing to have it with roti or plain paratha, then you can add less water and make the curry consistency more thick.

Once you get the desired consistency in the curry, then switch off the heat and add chopped coriander leaves. Mix very well.

Serve potato curry hot or warm

Cooking potato curry

Indian breads: Roti, paratha, poori pair nicely with potato curry. You can also serve with spiced Indian breads like methi thepla or ajwain paratha.

Rice: Steamed white rice or jeera rice also tastes good with potato curry.

Baked breads: Any good loaf of white bread or whole grain bread pairs well with potato curry. You can also serve it with dinner rolls.

Serving suggestions

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Top 3 aloo curry recipes from across the web

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Top Tags

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The most viewed aloo curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine