Fond of Indian curries and the flavor they pack in, but don’t have a lot of ingredients? This Instant Pot yogurt aloo gravy is the simplest Indian curry you could whip up with just a few pantry staples.
Sounds interesting? Here’s a bit more in depth that’ll help you make the curry the right way.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the Instant Pot yogurt aloo.
For the Air Fried Potatoes
- Potatoes (cubed): 2 medium sized whole
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Salt: ½ tsp
For the gravy
- Mustard oil: 1 tbsp
- Cumin seeds: 1 tsp
- Mustard seeds: 1 tsp
- Fenugreek seeds: ½ tsp
- Nigella seeds: ½ tsp
- Onions (chopped): ⅔ cup
- Green chilies (finely chopped): 2 tbsp
- Curd: 1 cup
- Turmeric powder: ½ tsp
- Red chili powder: 2 tsps
- Coriander powder: 1 tbsp
- Cumin powder: 2 tsps
- Garam masala: 2 tsps
- Air Fried Potatoes
- Water: If required
- Coriander leaves (chopped): For garnish
How to Make the Instant Pot Yogurt Aloo Gravy
Once you have all the ingredients ready, here’s the step by step process you need to follow to make this curry from scratch.
Marinate the potatoes with turmeric powder, red chili powder, and salt.
Pre-heat the air fryer at 400°F for 5 minutes.
Add the marinated potatoes to the air fryer. Cook them at 400°F for 10-15 minutes or until the potatoes are done.
Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil.
Once the oil starts to heat up, add in the cumin seeds, mustard seeds, fenugreek seeds, and nigella seeds.
Add in the chopped onions next along with the chopped green chilies and saute. Cook until the onions are translucent.
Take curd in a bowl and add the powdered spices. Whisk it.
Add the whisked curd into the instant pot mixture and saute.
Add air fried potatoes to the mixture and mix well.
Garnish with chopped coriander leaves.
Serve hot with rice or chapati.
Frequently Asked Questions
This recipe calls for the potatoes to be air fried so that they’re nice and crispy, but if you have some boiled potatoes waiting to be put to use, you can totally do that too. Remember to add them into the gravy towards the end, so that they don’t end up falling apart.
This yogurt based curry is super versatile, which means you can add in a lot of other veggies and ingredients of your choice. Cauliflower and broccoli florets, chopped carrots, bell peppers, zucchini, green beans, peas, mushrooms and even sweet potatoes make for good additions to the gravy.
Remember that the cooking times for each of these ingredients vary. You can also add chopped greens like spinach and fenugreek leaves, or some cottage cheese cubes into the gravy if you want to.
You definitely can! This curry can be made days in advance and then refrigerated or even frozen. You can also prepare the base of the curry in a big batch, transfer to freezer safe containers and freeze it for months.
Then, when you want to serve the curry, all you need to do is defrost it, air fry the potatoes and put them two together.
Tips & Tricks to Make the Instant Pot Yogurt Aloo Gravy
The recipe might be simple enough, but keeping these little tips and hacks in mind will help you get the textures and flavors right.
- This yogurt based curry has a naturally tangy taste, but if you want to balance it out, just add a bit of sugar.
- If you are able to find baby potatoes, use them for the recipe- they make the dish look incredible.
- Keep stirring the curry constantly after you have added the yogurt in. This will ensure that the curry has a smooth, rich consistency.
- You can thicken or loosen the curry based on your personal preference. To thicken, add a simple corn flour slurry or some heavy cream into the mix or just use hung curd and then cook the curry until it reduces and all the excess water has evaporated.
- If you want to loosen the curry, you can add a bit more yogurt and some water if you need.
Serving Ideas & Suggestions
Just like with any other curry, the Instant Pot yogurt aloo gravy tastes best when served with some chapati, naan or any flatbread of your choice, or some steamed rice. To make it a complete, healthy meal, you can also pair it with some crunchy salad.
Enjoyed making and relishing this flavorful Indian curry? How about trying some more of such easy recipes? Here are a few good ones you need to try out!
Instant Pot Yogurt Aloo Gravy
Ingredients for the Air Fryed Potatoes
- 2 pcs Medium sized whole Potatoes , (cubed)
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- ½ teaspoon Salt
Ingredients for the gravy
- 1 tablespoon Mustard oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- ½ teaspoon Fenugreek seeds
- ½ teaspoon Nigella seeds
- ⅔ cup Onions , (chopped)
- 2 tablespoon Green chilies , (finely chopped)
- 1 cup Curd
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 2 teaspoon Garam masala
- 1 bowl Air Fryed Potatoes
- 1 cup Water
- 1 bunch Coriander leaves, (chopped)
- Marinate the potatoes with turmeric powder, red chili powder, and salt.
- Pre-heat the air fryer at 400°F for 5 minutes.
- Add the marinated potatoes to the air fryer. Cook them at 400°F for 10-15 minutes or until the potatoes are done.
- Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil.
- Once the oil starts to heat up, add in the cumin seeds, mustard seeds, fenugreek seeds, and nigella seeds.
- Add in the chopped onions next along with the chopped green chilies and saute. Cook until the onions are translucent.
- Take curd in a bowl and add the powdered spices. Whisk it.
- Add the whisked curd into the instant pot mixture and saute.
- Add air fried potatoes to the mixture and mix well.
- Garnish with chopped coriander leaves.
- Serve hot with rice or chapati.
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