vegan potato 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

Aloo Matar is a basic Indian curry made with potatoes and green peas. This vegan curry is so comforting and goes well with rice, roti, paratha or puri.

Aloo Matar

potatoes (around 350 grams, cut into 1 inch cubes)

cumin seeds

hing (asafoetida)

onion (around 180 grams, chopped)

ginger garlic paste

green chili

tomatoes

tomato paste (optional)

coriander powder

Kashmiri red chili powder

turmeric powder

salt (to taste, 1/2 to 3/4 teaspoon)

peas peas

chopped cilantro (+ more to garnish)

kasuri methi (dried fenugreek leaves)

Cut potatoes into cubes, the bigger you cut the cubes, more time it will take for them to cook. Add 1 tablespoon of oil to a pan on medium heat. Once hot, add the cubed potatoes to the pan.

Cook on medium to low heat for around 5 minutes, until they get that little coating on them. Then remove on a plate. This step is optional, you can skip and add potatoes directly later while cooking the curry but this adds flavor and makes the potatoes tastier.

To the same pan, now cumin seeds. You may need to add additional 1/2 to 1 teaspoon oil at this point. Once cumin seeds crackle, add hing.

Sauté few seconds and then add chopped onions. Cook 5 to 6 minutes until they turn golden brown string often.

Then add ginger-garlic paste and chopped green chili. Cook for 1 minute until the raw ginger garlic smell goes away.

Add in pureed tomatoes. You can also add additional 1/2 tablespoon tomato paste at this point. Cover and Cook for 5 to 7 minutes until the tomatoes completely cook. This step is important, make sure to cook the tomatoes really well.

Remove lid once the tomatoes are cooked and add all the spices- coriander powder, Kashmiri red chili powder, turmeric and also add the salt. Cook a minute until oil starts oozing out of masala.

Add the potatoes back with peas (I used frozen peas which I added to hot water for 10 mins before using in the recipe).

Stir well and then add 1 &amp; 1/2 to 2 cups water. Add 1 tablespoon chopped cilantro, cover with a lid and cook 10 to 15 minutes until the potatoes are completely cooked. It can take less time (like 10 mins) if potatoes are cut small into like 1/4 to 1/2 inch cubes and can take 15 minutes (or more) if you cut them big.

Once potatoes are done, finish with kasuri methi. You can adjust the consistency of gravy at this point, if it has become too thick, add some water (depends on personal preference). Garnish with more cilantro and serve hot. You can also sprinkle some garam masala before serving.

https://embed.mediavine.com/videos/qd4wpxgk6twgz2kuvaws

Aloo Matar is a basic Indian curry made with potatoes and green peas. It's vegan and pairs well with roti or rice.

30-Minute Easy Authentic Recipe with Pantry Staples!

Perfect Indian Potato Curry

Tablespoon Sunflower Oil (or Coconut Oil)

Mustard seeds

Cumin Seeds

Finely Chopped Garlic

Chili

150 g Sliced Red Onions

Black Pepper

Turmeric Powder

Coriander Powder

Kashmiri Chili Powder

Curry

Water

Cilantro (coriander)

In a pan put the oil and warm it up (do not overheat it!) on a medium flame; once warm, reduce the flame to low and add the mustard seeds. After roughly 30 seconds to one minute, these will almost stop popping, and you will be able to add the cumin seeds.

After 30 seconds (or sooner if you see your seeds are browning very quickly), add the ginger and garlic; mix well and cook for about 30 seconds or until the smell of rawness of the garlic has gone. [Ensure these do not brown]

Bring the heat to medium and add the potatoes, onions, black pepper, green chilies, and salt; mix well and cook for 3-4 minutes, stirring occasionally.

At this point, when the onions are starting to soften on the edges, add the turmeric, coriander, salt, and chili powder; mix well and lower the flame. Keep on cooking this way until the spices are cooked, which is until when you can see the oil separating from them and the other ingredients, which should take about 2 minutes.

Mix the curry leaves, stir well for about 30 seconds, then add about 1/2 cup of water; bring to the boil and cover the pan with the lid.

After about 15 minutes, the potatoes will be cooked, the water will be evaporated and the curry will be ready.

Add the fresh cilantro/coriander, mix well, adjust the salt, and serve!

This vegan potato curry is comforting, satisfying, and full of flavor! It's a healthy one pot dinner recipe made with coconut milk, gold potatoes, and vegetables. Serve it with white or brown rice.

Vegan Potato Curry

yellow onion, diced

garlic,

curry powder

ginger

tsp cumin

tsp salt

yukon gold potatoes, chopped

carrots, chopped

coconut milk

vegetable broth

coconut sugar

White or brown rice,

Cilantro,

red pepper,

If serving with rice, cook rice according to the package instructions.

Add oil and onion to a large pot on medium-low heat. Sauté for 3 minutes or until onions become translucent. Add minced garlic and potatoes. Cook, stirring occasionally, for 3-5 minutes. Add carrots, peas, curry powder, ginger, cumin, and salt. Stir to combine.

Add coconut milk, diced tomatoes, vegetable broth, and coconut sugar to the pot. Mix together, then bring the ingredients to a rapid boil. After, partially cover the pot and simmer for 20 minutes or until potatoes are tender. Stir occasionally. Serve curry over white or brown rice.

I have been wanting to find a different coconut curry recipe and this one is great! I think the tablespoon of sugar near the end is the ingredient that gives it that extra oomph -- not too much to be cloying but just enough to make it even more delicious. I made quinoa in my InstantPot to go with it. (I often use quinoa instead of rice because it cooks faster)

Another great recipe!

A simple Green Bean Potato Curry that is ready in 30 minutes, budget-friendly, and only has 8 ingredients! Perfect for midweek dinners.

Easy Green Bean Potato Curry

olive oil (,

onion

garlic (, minced)

potatoes potatoes potatoes

cornstarch (, or arrowroot powder)

(600 mls) water

(400 grams) green beans

sugar

fine sea salt

black pepper

Warm a large pan over a medium heat. Pour in the oil and when glistening add the onion. Saute for about 5 minutes until translucent and just starting to color on the edges.

Add the garlic and curry powder and cook for a couple of minutes, stirring frequently. The curry powder will probably stick to the bottom of the pan a bit. That&#39;s fine. Don&#39;t worry.

Add the cornstarch/arrowroot and stir well then slowly add the water, stirring as you go to work out any lumps. Scrape right into the bottom to remove residue from the bottom of the pan.

Pour in the potatoes, cover with a lid and allow them to cook through, giving it a quick stir every 5 minutes or so. Check the potatoes by piercing them with a fork. They will take about 15 minutes, depending on how big you cut them.

When the potatoes are tender add the coconut milk, sugar, salt, and pepper then stir well. Now add the beans and push them down into the sauce as best you can.

Return to medium/low heat with a lid partially on, and allow everything to warm through again and the beans to cook (about 7 to 10 minutes).

As soon as the beans are tender it is ready. Check the seasoning adding more salt and pepper if necessary, then serve.

Top 5 vegan potato curry recipes from across the web

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

Top Tags

Potato curry recipe | Aloo curry

Aloo Matar

Perfect Indian Potato Curry

Vegan Potato Curry

Easy Green Bean Potato Curry

Top 5 vegan potato curry recipes from across the web

The most viewed vegan potato curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato curry recipe | Aloo curry

Aloo Matar

Perfect Indian Potato Curry

Vegan Potato Curry

Easy Green Bean Potato Curry

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