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Indian Potato Curry

by Sophie

Potato Curry or Aloo Tari, how we Indians call it, is a simple Indian curry dish often made during the festive season and/or for everyday meals. This curry is simple, quick (thanks to the instant pot) and tastes so good. Here is my version of Festive Potato Curry that doesn’t use onion and garlic, yet very flavorful. Presenting my simple, vegan potato curry made in 5-minutes.

Indian potato dishes have many variations – there are semi-dry potato stir fry dishes, rich dum aloo, spicy potato kofta Akbari, and my favorite simple no onion and garlic potato curry. The curry takes a drastic turn when it travels from East to West and North to the South within the territory of India.

South Indian curries with potatoes are tempered with curry leaves, green chilies, and split gram lentils whereas North Indian versions are fairly spicy with a copious use of dried masala powders.

The one I am sharing here is a vrat-version, which is often eaten during the fasting days. My potato curry uses just five ingredients – potatoes, tomatoes, ginger, green chilies, and a spice mix (turmeric+coriander+garam masala+curry powder) and fresh cilantro to garnish. I often temper this dish with jeera or whole cumin seeds and add the blended puree, add potatoes, and a quick pressure cook. The dish may have very minimal ingredients, but it has a robust flavor with a good amount of heat, mild tanginess from tomatoes and a fresh herby flavor from the gingers often balanced by the starchy potatoes.

How to Make Potato Curry?

To make the potato curry, you will need the following ingredients.

Ingredients for the Potato Curry:

3 to 4 Large-size potatoes (washed, peeled, and sliced or diced), Spice and tomatoes puree – 2 large tomatoes, 1 inch ginger, 3-5 green chilies or Indian chilies, ½ tsp turmeric powder, 2 tsp coriander powder, ½ tsp garam masala, and 1 tsp homemade or store-bought curry powder(I used homemade curry powder without onion and garlic), salt to taste

1 tsp cooking oil of choice and 1 tsp cumin seeds to Temper

Wash, peel and cut the potatoes:

  • Wash and peel the raw potatoes by using a sharp knife or a peeler.
  • Cut them length-wise as shown or dice the way you want.
  • Soak the potatoes in water for five minutes. This step helps in removing excess starch from the potatoes.

Make the tomato-spice puree:

In a medium-size blender, add tomatoes, spices, and herbs with salt. Blend until a fine puree is formed.

Making Potato Curry in Instant Pot:

  • Set the instant pot into the sauté mode and add the cooking oil.
  • Now add the cumin seeds and allow them to splutter and brown a bit.
  • Now add the tomato-spice puree and give a good mix.
  • Allow the mixture to come to a boil (approximately 2-3 minutes).
  • Now add potatoes and mix well.
How to make potato curry in the instant pot
Pinit
  • If you like a hot curry, add ½ tsp of chili powder at this point and mix well.
  • Cover and seal the lid. Set the mode to pressure cook and add 3 minutes in the timer.
  • After the beep, wait for 5 minutes more before quick releasing pressure.
  • Open the lid and give a good stir.
  • Now add a cup of water, and bring the mixture to a boil in the sauté mode. Adjust the consistency as per your preference. I like a runny potato curry than a thick one, so I avoid crushing some potatoes while cooking.
  • Once the curry boils, switch off the instant pot and add chopped cilantro and adjust salt if necessary.
  • Serve hot with poori, rice or naan.

Stovetop Method:

  • Heat a large saucepan and add the oil.
  • Now add cumin seeds and allow it to splutter.
  • Once the seeds are fragrant, add the puree and allow it to boil.
  • Cook the mixture till it thickens a bit.
  • Now add the potatoes, cover and lower the heat to a simmering temperature.
  • Allow the potatoes to cook in the sauce for about five minutes and then add a cup of water.
  • Now cook the mixture for another 15 minutes till potatoes are tender.
  • Add chopped cilantro and serve hot with poori, rice or naan.

Variation of the Potato Curry:

  • Add asafoetida and dried, whole red chili while spluttering cumin.
  • Add curry leaves and mustard seeds with cumin seeds in the tempering step.
  • Add 1 tsp of fennel seed powder in the end for a sweeter flavor.
  • Add 1 tsp of Kasuri methi or a handful of fresh fenugreek leaves to the curry for a beautiful aroma.
  • Skip green chilies and double the red chili powder for a hotter curry.
  • Skip curry powder and add 1 tsp cumin powder, 2 tsp coriander powder and ½ tsp chili powder as a replacement.
Indian Instant Pot potato curry

Potato Curry

Simple, Indian Potato Curry made in the instant pot and with less than 10-ingredients. It's mildly spicy, tangy, and so flavorful!
5 from 15 votes
Print Pin Rate
Course: Main Course, Main Dish
Cuisine: Indian
Keyword: 30-minute vegan dinner
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6
Calories: 224kcal
Author: Sophie
Cost: $5

Equipment

  • Instant pot

Ingredients

  • 3 Potatoes (Large size) Peeled and diced
  • 2 cups Spice and Tomato Puree

Spice and Tomato Puree (Blend Everything)

  • 2 Large tomatoes
  • 1 inch Ginger
  • 3-5 Green Chilies
  • 1/2 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1 tsp Hot Curry Powder(Optional)
  • salt to taste
  • Cilantro to garnish

Tempering

  • 1 tsp Cooking Oil
  • 1 tsp Cumin Seeds + a pinch of Paprika (Optional)

Instructions

How to Make Potato Curry?

  • Wash and peel the raw potatoes by using a sharp knife or a peeler. Cut them length-wise as shown or dice the way you want. Soak the potatoes in water for five minutes. This step helps
    in removing excess starch from the potatoes.
    Sliced potatoes for curry

Make the tomato-spice puree:

  • In a medium-size blender, add tomatoes, spices and herbs with salt. Blend until a fine puree is formed.
    Ingredients for the potato curry
  • Set it aside.

Making Potato Curry in Instant Pot:

  • Set the instant pot into the sauté mode and add the cooking oil.
    Sauteing cumin
  • Add the cumin seeds and allow them to splutter and brown a bit. If using Paprika or Kashmiri red chili powder, add it to the oil now.
  • Now add the tomato-spice puree and give a good mix.
    Add Puree
  • Allow the mixture to come to a boil (approximately 2-3 minutes).
  • Now add potatoes and mix well.
    Add potatoes
  • If you like a hot curry, add ½ tsp of chili powder at this point, and mix well.
  • Cover and seal the lid. Set the mode to pressure cook and add 3 minutes in the timer.
    Pressure cooking in instant pot
  • After the beep, wait for 5 minutes more before quick releasing pressure.
  • Open the lid and give a good stir.
  • Now add 1-2 cups of water, and bring the mixture to a boil in the sauté mode. Adjust the consistency as per your preference. I like a runny potato curry than a thick one, so I avoid crushing some potatoes while cooking.
  • Once the curry boils, switch off the instant pot and add chopped cilantro and adjust salt if necessary.
    Curried potatoes
  • Serve hot with poori, rice or naan.
    Serve potato curry

Stovetop Method:

  • Heat a large saucepan and add the oil.
  • Now add cumin seeds and allow it to splutter.
  • Once the seeds are light brown and fragrant, add the puree and allow it to come to a boil.
  • Cook the mixture till it thickens a bit.
  • Now add the potatoes, cover and lower the heat to a simmering temperature.
  • Allow the potatoes to cook in the sauce for about five minutes and then add a cup or 2 cups of water.
  • Now cook the mixture for another 15 minutes till potatoes are tender.
  • Add chopped cilantro and serve hot with poori, rice or naan.

Notes

Variation of the Potato Curry:

  • Add asafetida and dried, whole red chili while spluttering cumin.
  • Add curry leaves and mustard seeds with cumin seeds in the tempering step.
  • Add 1 tsp of fennel seed powder in the end for a sweeter flavor.
  • Add 1 tsp of kasuri methi or a handful of fresh fenugreek leaves to the curry for a beautiful aroma.
  • Skip green chilies and double the red chili powder for a hotter curry.
  • Skip curry powder and add 1 tsp cumin powder, 2 tsp coriander powder and ½ tsp chili powder as a replacement.

Nutrition

Calories: 224kcal | Carbohydrates: 30g | Protein: 6g | Sodium: 425mg | Potassium: 1027mg | Fiber: 6g | Sugar: 1g

Pin this image. Click Pinit !

What to Serve with Potato Curry?

Usually, Indians love poori or paratha with potato curry. But this dish also goes well with naan bread, rice and quinoa.

What potatoes are best for curry?

White or gold potatoes are best for Indian curries. Even red potatoes work well for this curry. But Russet potatoes are not the right choice for this curry.

Is potato curry vegan?

Yes, this potato curry is vegan and gluten-free. If you use ghee for cooking this curry, it will be a vegetarian version.

Is Indian curry vegan?

Most meatless Indian curries are vegan if they are dairy-free. Any Indian curry without ghee, cream, yogurt, and paneer are vegan. This potato curry and this Indian inspired vegan curry are awesome vegan curry choices.

What are the types of Indian Potato Curries?

Some of the best and most appreciated Indian potato curries are – aloo dum, potato masala, potato korma, potato coconut curry, potato curry, and potato and spinach dish. In addition to these, there are many other regional-cuisine inspired curries made throughout India.

Some of my best curry dishes are:

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17 comments

Tisha October 3, 2019 - 3:54 am

5 stars
This Potato curry sounds so flavorful and hearty! Great for upcoming cool weather!

Reply
Romina October 3, 2019 - 5:28 am

5 stars
This looks great, I’m so glad you added the stovetop method as I really want to try it but I don’t have an instant pot! Thanks x

Reply
Danielle Wolter October 3, 2019 - 5:40 am

5 stars
I am drooling. I have a serious weakness for curry and you just went and added all the carbs to it. I think I fell in love a little! This sounds incredible 🙂

Reply
Michelle October 3, 2019 - 7:03 am

5 stars
Gosh, this curry looks and sounds delicious! I can’t think of anything better during the cold months than a bowl of this curry. Can’t wait to make it!

Reply
Alexandra October 3, 2019 - 7:57 am

5 stars
Delicious and full of flavour. My Mum and I both enjoyed this immensely! Will definitely be making again.

Reply
Stephanie October 3, 2019 - 8:13 am

5 stars
This sounds so incredible. Perfect bowl of comfort food for the cooler months that I look forward to enjoying.

Reply
Amanda October 7, 2019 - 6:25 pm

5 stars
I love that this cooks in the Instant Pot! It makes it super easy for busy weeknights. Thanks so much for sharing! What a great recipe.

Reply
Amy Dong October 9, 2019 - 7:04 pm

5 stars
I soooo want this right now! Love Indian seasonings, love potatoes, and yes to this stewy recipe! I’ve got potatoes in my kitchen right now and I’m ready for this!

Reply
Leslie October 9, 2019 - 7:15 pm

This is a great vegan recipe here. Love the meatless option but really love that it’s still filling and full of flavor!

Reply
Paula Montenegro October 10, 2019 - 12:15 am

5 stars
Few ingredients and it cooks in an instant pot? This is the curry of my dreams! I’m so adding this recipe to my usual weekday ideas. Thanks for sharing!

Reply
Veena Azmanov October 10, 2019 - 11:55 am

5 stars
Comfort food for my vegetarian friends. Looks spicy and delicious.

Reply
Marisa F. Stewart October 12, 2019 - 6:25 am

5 stars
You’ve got my tastebuds tingling with the curry recipe. I don’t have an Instant Pot but I do plan on making this the regular way. All of the ingredients are ones that we simply enjoy. This is going on this weeks menu.

Reply
Eden October 12, 2019 - 11:01 am

5 stars
Indian food is my favorite. We made this soup and it was beyond delicious. The flavors were so good. Can’t wait to make it again!

Reply
Jess October 13, 2019 - 8:23 am

5 stars
This curry dish looks and sounds amazing! I want to curl up next to a big bowl of this deliciousness and a good book this weekend!

Reply
Claire | The Simple, Sweet Life October 13, 2019 - 11:13 pm

I love curry but have never had it in a potato soup. This sounds like the best of both worlds as my husband loves a good potato soup. Can’t wait to give this a try!

Reply
Aline October 14, 2019 - 4:25 pm

5 stars
I can never have too many instant pot recipes, especially curry!! This was amazing, my family loved it and I’ll definitely make it again! Thank you for the recipe!

Reply
Sophie October 14, 2019 - 9:34 pm

Thank you, Aline.

Reply

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