potato curry

A soothing and comforting North Indian Butternut and Potato Curry hailing from Rajasthan, featuring winter squash and potatoes, using whole spices and <a href="https://www.feastingathome.com/how-to-make-ghee/">ghee,</a> served over <a href="https://www.feastingathome.com/how-to-cook-basmati-rice/">fluffy basmati rice. </a>

Rajasthani Butternut and Potato Curry

ghee

bay leaves

cinnamon

cloves

whole cardamon pods, broken open

nigella seeds (optional)

mustard seeds

fenugreek seeds

plain yogurt

chili powder

cumin

coriander

turmeric

½ teaspoon asafeotida powder (optional)

tomato,

lemon juice (or anchor powder-mango powder)

water

salt

butternut squash

potatoes

Gather all your spices together, the cooking part will go fast.

In a large, heavy bottomed, or cast iron skillet, heat the ghee over medium heat.

Add the bay leaves, cinnamon stick, whole cloves, smashed cardamon pods ( including shell) , nigella, mustard seeds and fenugreek seeds and sauté until they begin to crackle.

Add the yogurt, chili powder, cumin, coriander, turmeric, optional asafeotida powder, and fry 3 minutes.

Add the tomato and its juices and the lemon juice. Cook 2 minutes. Add water, salt and stir.

Add the potatoes, stir, cover tightly and simmer gently over medium heat, 5-7 minutes. Add the winter squash, give a stir, cover tightly and cook 15 minutes.

Check for doneness. You want the potatoes to get tender, being careful not to overcook the butternut&#8230; so continue simmering covered, until potatoes are fork tender, adding a splash more water to loosen up the flavorful sauce.

Give a final stir, turn over onto a serving dish, scraping out all the goodies out of the pan, piling it over the squash and potatoes. Remove the bay leaves if you like, or use them as garnish.

This looks amazing!  What type of potatoes did you use in the photos?  Also, did you peel them or leave the skins on?  Thanks so much!

This was delicious, especially with fluffy basmati rice. The key is the ghee. We served it with wilted spinach, drizzled with sauteed garlic, ginger, cumin and coriander seeds and one chopped tomato.

This was yummy. The only thing I did not have was the nigella. I did have to cook this about 3x as long as the indicated (15 minutes). I used a yellow potato (not yukon gold, per se). My 3-year-old refused to eat this meal at first, but with a dessert bribe he ended up gobbling it and really enjoying it.

Delicious - I was so excited when I saw you were going to India and have been anticipating some great recipes.  This did not disappoint!  Had all the ingredients on hand and it went very fast given that I had everything prepped/measured before I started.  Thanks so much - can't wait for more to come.

I made this last Sunday night for dinner and we absolutely loved it!  The spices with the squash and potatoes were so yummy.  This is a definite keeper recipe and I'm trying to figure out how to make it for our upcoming ski trip, but we'll have 8 people! I think I would need to quadruple it, and doing that would require multiple pans.  Any ideas?

This was a joy to make. I was not sure about no onions so I added a sliced red onion at the start and it worked well. Thank you for a delicious non-meat recipe.

Wow. Just wow. I had no idea how flavorful this would be without the onions and garlic. Ghee is my new best friend.

Made this recipe tonight and it was amazing!! Super simple to prepare and it was fun shopping for spices I've never used before.

have to say this was absolutely fantastic all flavours were balanced we had to omit the cardamon as both allergic, don't omit the nigella seeds the flavour level is fantastic. This is a definite keeper thanks Sylvia xx

My daughter loved this recipe! (Even though she didn't really care for the cooking smell) I followed the recipe as written.   It was fast and easy &amp; it tasted sooooh delicious.  Thank you for sharing!  It's great to have a new way to eat squash.     I've been inspired to experiment with a vegetarian/vegan diet.

I make curry often and was taught by a ann Indian woman with Rajasthan roots over 35 years ago. This must be one of the most delicious I have ever made. The complexity of the spices is extraordinary.

Yet to try. Recipe seems easy to prepare and very tasty. Right up my street. My kind of food.

Oh my goodness! This is SO good and so easy. It's become one of our favourite dinners. Thank you so much!

Delicious and fragrant, thank you for sharing this recipe. I have come back to this, a household favourite many times and have also added to it/tweaked the recipe to taste. I add a couple of cloves of  garlic and a thumb sized piece of ginger and a large onion. Also works well with the addition of other veg such as cauliflower, red cabbage, green beans to increase nutritional value. Yummy!

For a protein hit I added a tin of rinsed chickpeas during the last 10 minutes of cooking. Will be adding this one to the rotation. Thanks for another lovely recipe Sylvia!

This is a go-to in our house now and it reheats so well as leftovers! Question though, sometimes my yogurt curdles even though I wait to put the lemon juice in - how do you stop yours from turning into micro-blobs?

SO very good - !!, easy to make, and keeps well, too.

Vegan Potato Curry made in the Instant Pot. This curry is easy to make and packed with flavors. It makes a great lunch or dinner! It's also gluten-free, dairy free &amp; nut-free.&nbsp;

Vegan Potato Curry

green cardamom pods (slightly crushed)

cumin seeds

onion

garlic

ginger (chopped)

14.5 oz can diced tomatoes (I used fire roasted diced tomatoes)

curry powder

coriander powder

cumin powder

garam masala

red chili powder

turmeric powder

salt (or

sugar (optional)

water (8 oz)

13.5 oz can lite coconut milk

cilantro

lemon (juice of)

Press the saute button on the instant pot. Once it displays hot, add the green cardamom pods (crush them slightly before adding), cloves and cumin seeds. Let the spices sizzle for few seconds.

Then add the onion, garlic and ginger. Stir and cook for 3 minutes until the onion is soft.

Add a can of diced tomatoes (I used fire roasted) and stir and deglaze the pot. Make sure there's nothing stuck at the bottom of the pot.

Add the spices- curry powder, coriander powder, cumin powder, garam masala, red chili powder (skip if your curry powder is spicy) and turmeric. Also add the salt and sugar (if using). Stir and cook the spices for 30 seconds.

Add in the potatoes and toss to combine with the masala. Add the water and stir.

Close the pot and press the pressure cook/manual button and cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

Open the lid and press the saute button. Add in coconut milk (I prefer lite) and stir.

Then take a potato masher and mash some of the potatoes, this thickens the curry and also adds to flavor..

Add chopped cilantro and let the curry simmer on saute for 4 to 5 minutes. Stir in the lemon juice.

Serve this vegan potato curry with more cilantro over rice, quinoa etc.

Heat a pot on medium heat. Once hot add the whole spices and let them sizzle. Then add the onion, garlic and ginger and cook for 3 to 4 minutes. Add the can of diced tomatoes along with all the spice powder, salt and sugar. Add the potatoes and toss to combine. Add water and then close the pot with a lid. Cook for around 15 minutes until potatoes are done. Open the lid, add coconut milk, cilantro, lemon juice and let it simmer for 5 more minutes. As the curry is simmering, mash some of the potatoes using a potato masher.&nbsp;

Stove-Top Instructions

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))

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

Easy and comforting Potato Curry in Tomato Gravy made in the Instant Pot. This North Indian Potato Curry is popularly known as Aloo Rasedar. Aloo means potato and Rasedar is a thin tomato gravy.&nbsp;

Instant Pot Potato Curry in Tomato Gravy Recipe (Aloo Rasedar)

tbsp Oil

tsp Cumin seeds (Jeera)

tsp Asafoetida (Hing) (optional)

tbsp Ginger (minced)

Tomato (chopped)

Potatoes

Water

Coriander powder (Dhaniya powder)

tsp Ground Turmeric (Haldi powder)

Cayenne

(adjust

tsp Garam masala (adjust to taste)

tsp Dry Mango powder (Amchur) (or 1 tbsp lime juice)

Cilantro (to garnish)

Start the pressure cooker in Saute mode and let it heat. Add oil, cumin seeds, asafoetida and ginger. Saute for 30 seconds.

Add tomatoes and spices. Saute for 3 minutes.&nbsp;

Add potatoes and water. Stir well. Press Cancel and close lid with vent in sealing position.&nbsp;

Start on Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.

Add garam masala and dry mango powder. Stir and mash some potatoes with the back of the ladle. This will help thicken the curry. If you like a thinner gravy, you can add some water and let it come to a boil on sauté mode.&nbsp;

Garnish with cilantro and enjoy with poori, naan or rice.&nbsp;

Vegan Instant Pot Potato Curry!&nbsp; Super quick, easy, nutritious &amp; delicious, plus it's really budget friendly!&nbsp;

Vegan Instant Pot Potato Curry

garlic (, chopped finely)

baby potatoes

500 milliliterss / around 2 cups water

/ 2 heaping cups fresh green beans

coconut milk (, full fat

sugar ((optional but recommended))

Salt & pepper

chili pepper flakes

arrowroot powder (, or corn starch)

Set your instant pot to saute. Once hot, add a few drops of water and cook the onions until translucent, then add the garlic and cook for one minute longer. Press the KEEP WARM/CANCEL button.(This sautéing step adds a little more flavour but you can skip it if you are short on time.)

Add everything else to the Instant Pot except the green beans and arrowroot/cornstarch.

Set the Instant Pot to 20 minutes on MANUAL high pressure and allow the pressure to release naturally after this time.&nbsp;

Press KEEP WARM/CANCEL, remove the lid and press SAUTE. Put the arrowroot/cornstarch into a small bowl or cup and mix into it a few tablespoons of water to make a thickish but pourable slurry. Pour it into the Instant Pot stirring as you go.&nbsp;

Add salt and pepper to taste then add the green beans and cook for about 5 minutes until they are tender and the gravy has thickened.

Serve immediately.&nbsp;

INSTANT POT INSTRUCTIONS (My Instant Pot is a 6 quart. If yours is a different size you will need to scale the recipe up or down accordingly).

See here

STOVE TOP INSTRUCTIONS

https://embed.mediavine.com/videos/dztuutvnbgzsjlfld5ga

Vegan Instant Pot Potato Curry!  Super quick, easy, nutritious, delicious and no fancy spices needed, plus it's really budget friendly!

Aalu / Potato Curry

medium Onions

Yellow Peas

Boiled Potatoes

1.5 inch Ginger

Green Chilies

tbsp Turmeric Powder

Peanuts

tbsp Mustered Seeds

Wash and soak yellow peas over night. Drain the water and add Yellow Peas fresh water, add 1/8 tbsp of baking soda, and pressure cook it for 1 whistle.    Check if peas are soft after the pressure is removed, if you can not press it again for 1 more whistle.

Slice the onions.

Chop ginger into small pieces.

Add 1 tbsp oil to a pan, fry peanuts and keep it aside.

Add 3 tbsp oil in the same pan add 1 tbsp mustered seeds after it crackles add chopped ginger and green chilies.

After 2 min add onions to the pan and add turmeric powder.

Once the onions turns translucent add boiled yellow peas to the pan cook for 4 to 5 min.

Now add semi mashed boiled potatoes and fried peanuts to the pan and mix well. Add salt and cook for anther 5 min.

It&#039;s ready, your delicious Potato Curry. For Masala Dosa, have it as a filling.

A delicious vegan spinach and potato curry that is perfect to serve with an Indian inspired feast!

Vegan Spinach & Potato Curry (Saag Aloo)

kg potatoes (Floury (about 2 pounds weight))

spinach ((25 cups) fresh

ginger

chilli

tbsp garam masala

tbsp cumin

tbap mustard seed

tbsp rapeseed oil

salt and pepper

tbsp mustard seed

tbsp nigells seeds (also known as kalonji

First peel and boil the potatoes in salted water

Now chop the onion and garlic finely, and grate the ginger

In a large pan, start by heating the oil, then add the onion and let cook until translucent

Add the garlic and all the other spices. Sizzle for a minute until they start to become fragrant

Add the spinach and wilt it down. You will probably have to add it in batches. Keep adding until all the spinach is in the pan. Add a good pinch of salt here

Put the lid on the pan and let it cook for at least 10 minutes, be sure not to let it burn or catch. Add a tiny bit of water if it looks like drying out. The longer you cook the spinach in the spices, the more delicious and unctious it becomes!

Once the potatoes are cooked, drain and add to the spinach mixture. Cook another 10 minutes. (or longer. Again, the longer you cook this, the more the potatoes soften into the dish and become even more delicious.

Taste for seasoning and add salt if you need it .

For the curry

In a pan, sizzle the mustard and nigella seeds in the oil until they become fragrant and &#039;pop&#039; slightly.

Just before serving, tip the fragrant oil and spices over the curry.

For the Tempered Spices

This super yummy curry is a great way to eat your greens! Full of mild savoury flavour and bolstered with potatoes, this yummy curry is the perfect backbone to an Indian night in! Make a big batch and freeze so you can kk

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The most viewed potato curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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