Easiest 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 16 votes

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Course: Main Course, Main Dish

Cuisine: Indian

Keyword: 30-minute vegan dinner

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 224kcal

Author: Sophie

Cost: $5

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.

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

Set the instant pot into the sauté mode and add the cooking oil.
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.
Allow the mixture to come to a boil (approximately 2-3 minutes).
Now add potatoes and mix well.
If you like a hot curry, add ½ teaspoon 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 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.
Serve hot with poori, rice or naan.

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.

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 teaspoon of fennel seed powder in the end for a sweeter flavor.
Add 1 teaspoon 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 teaspoon cumin powder, 2 teaspoon coriander powder and ½ teaspoon chili powder as a replacement.