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. This is a vegan and gluten free potato curry.
This is a no-onion, no-garlic recipe. This is real comfort food. What better if it can be made in just 20 minutes? Instant Pot to the rescue again. Serve it with poori or parathas for a delicious meal.
This is a curry that you don’t need to plan much for. We typically have potatoes and tomatoes in the kitchen. They are standing items on the grocery list. So this curry is perfect for an unplanned weeknight dinner or with poori for a special weekend lunch.
I shared another Indian potato recipe I learned from my mother-in-law, Potato Curry in Yogurt Sauce (Dahi Vale Aloo), which is also a no-onion and no-garlic recipe that comes together in 20 minutes. This one is common in Central India and has a unique tangy taste.
You can also make a dry Potato Masala recipe. If you have baby potatoes and love spicy food, check out these tangy, delicious Spicy Bombay Potatoes.
Want to find other easy Instant Pot Indian Recipes? Here are 29 Best Instant Pot Vegetarian Recipes for you to try!
How is Aloo Rasedar made traditionally?
Traditionally this potato curry is made by boiling potatoes, then peeling and cutting/mashing them.
Separately in a pan, tempering is done with cumin seeds, ginger, tomato and spices. Then the boiled smashed potatoes mixed in along with water, and simmered for 10+ minutes.
I always like to make curries as a one-pot dish in the Instant Pot. So here is the method I used.
Easy step-by-step recipe for Potato Curry in Instant Pot
I skipped boiling the potatoes separately, and just added raw cut potatoes after the tempering.
Heat oil and saute cumin seeds, ginger, tomatoes and spices for about 3 minutes. We want the tomatoes to get soft and mushy.
Then add in the potato pieces and water. We are set to pressure cook, and have the potato curry ready once we quick release the pressure.
That was all, everyone! Isn’t this the easiest curry ever? Just a handful of spices, ginger, tomato and potato; and a delicious lip smacking curry is ready!
Garnish with cilantro and enjoy with paratha, naan or poori (puffed bread shown below).
Check out other easy curries that you can make in the Instant Pot:
Instant Pot Potato Curry (Aloo Rasedar)
Ingredients
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (Hing), optional, skip for gluten-free
- 1 tablespoon Ginger , minced
- 1 cup Tomato, chopped
- 3 Potatoes , cut into small cubes about 1/2 inch (about 16oz), I used russet potatoes.
- 1 cup Water
Spices
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Cayenne or Red Chili powder , adjust to taste
- 1/2 teaspoon Salt , adjust to taste
To finish
- 1/2 teaspoon Garam masala , adjust to taste
- 1 teaspoon Dry Mango powder (Amchur), or 1 tbsp lime juice
- Cilantro, to garnish
Instructions
- 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.
- Add potatoes and water. Stir well. Press Cancel and close lid with vent in sealing position.
- 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.
- Garnish with cilantro and enjoy with poori, naan or rice.
Notes
- This potato curry thickens as it cools. Before eating, add water as needed and heat the curry.
- For added flavor, you can also add kasoori methi when adding other spices.
- To reduce spice, skip or reduce the red chili powder.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
This is very good! Do you think this base recipe can be used with other vegetables? If so, which ones? I’m thinking cauliflower and reduce the cook time
Hello JB – Here is my vegetable korma recipe where I add lots of veggies to the curry – https://pipingpotcurry.com/vegetable-korma-instant-pot/
Great! 3yo eating it happily! I did half chili powder half cayenne to accommodate little ones. Didn’t have tomatoes but used 1/2 cup canned/crushed. Surely would be better with fresh, but the flavors were there.
So happy to hear that the 3yo also enjoyed the curry!
So yummy! I made the recipe for 4 people. I added ground cumin and threw in some mustard seeds since I didn’t have the cumin seeds. And then was missing the mango powder and ground coriander so I threw in a TBLSPN of ground curry powder that I had. I have no idea what Asafoetida (Hing) is so I skipped that. Otherwise, my whole family loved it! it’s a keeper! Very hearty on a cool day and fills the stomach. I cooked it for 5 min on high in the instant pot and then let it natural release for 10 minutes while I was throwing some naan dough under the broiler. Served with homemade flatbread and celery sticks. Woot!
Hi Michelle – So good to hear that. Thank you for sharing it back 🙂
Excellent Potato Curry! It was worth seeking out the dried mango powder.
Thank you from a Locked Down United Kingdom
Hi Richard – So good to hear that. Thank you for sharing 🙂
Loved this recipe, easy to do and delicious. Also didn’t have mango powder and added some salt at the end. My 4 yo loved it with rice and dahi! It will now be on repeat!
Hi Priya p So happy to hear that. Thank you for sharing it:)
What kind of potatoes work best for this recipe?
Hello – I use russet potatoes in this recipe. I have mentioned in the recipe card now too. Hope you enjoy the curry!
I tried it today and it turned out great! I just used double of everything to serve 5-6 people. It’s very quick and easy to make. I actually cooked the potatoes for 20 minutes instead of 2 because I thought that was a typing error! Also, at the end with the garam masala I added fresh coriander leaves, parsley and spring onions. The coriander really completed the dish! (I am now realising that cilantro/coriander is meantioned in the last step of the recipe, oops). I don’t have dry mango powder so I didn’t add that. I served it with rice and the whole family enjoyed it. ♥️ Will definitely be making this again.
I tried it today and it turned out great! It’s very quick and easy to make. I actually cooked the potatoes for 20 minutes instead of 2 because I thought that was a typing error! Also, at the end with the garam masala I added fresh coriander leaves, parsley and spring onions. The coriander really completed the dish! (I am now realising that cilantro/coriander is meantioned in the last step of the recipe, oops). I don’t have dry mango powder so I didn’t add that. I served it with rice and the whole family enjoyed it. 🙂 Will definitely be making this again.