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Home » Recipes » Curry » Instant Pot Potato Curry (Aloo Rasedar)

Instant Pot Potato Curry (Aloo Rasedar)

Published July 20, 2018 Updated November 13, 2020 By Meeta Arora 21 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instant Pot Potato Curry : Aloo Rasedar

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.

Instant Pot Potato Curry in Tomato Sauce

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 really 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 Potato Curry which I learnt from my mother-in-law, Potato Curry in Yogurt Sauce (Dahi Vale Aloo), which is also a no onion, no garlic recipe that comes together in 20 minutes. This one is common in Central India and has a unique tangy taste.

If you have baby potatoes and love spicy food, check out these tangy delish 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.

Instant Pot Potato Curry. Aloo - Make tomato masala
Instant Pot Potato Curry - Add potato to masala
Instant Pot Potato Curry - Ready garnished with cilantro

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).

Instant Pot Aloo Tamatar Curry

Check out other easy curries that you can make in the Instant Pot:

  • Paneer Butter Masala
  • Chana Masala
  • Palak Paneer
  • Aloo Matar
  • Potato Masala
Tried this recipe?Give a rating by clicking the ★ below
Potato Curry along with puffed bread (puri) and onions in a black plate

Instant Pot Potato Curry in Tomato Gravy Recipe (Aloo Rasedar)

Meeta Arora
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. 
4.64 from 50 votes
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Servings: 3
Calories: 224
Course: Main Course
Cuisine: Indian
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Ingredients
 
 

  • 2 tbsp Oil
  • 1 tsp Cumin seeds (Jeera)
  • 1/4 tsp Asafoetida (Hing) optional
  • 1 tbsp 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 tsp Coriander powder (Dhaniya powder)
  • 1/4 tsp Ground Turmeric (Haldi powder)
  • 1/2 tsp Cayenne or Red Chili powder adjust to taste
  • 1/2 tsp Salt adjust to taste

To finish

  • 1/2 tsp Garam masala adjust to taste
  • 1 tsp 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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 224kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 425mgPotassium: 1027mgFiber: 6gSugar: 1gVitamin A: 570IUVitamin C: 33.8mgCalcium: 80mgIron: 7.8mg
Keyword dinner ideas, instant pot, potato curry
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Reader Interactions

Comments

  1. Priya Manocha says

    December 13, 2020 at 10:02 am

    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!

    Reply
    • Piping Pot Curry says

      December 14, 2020 at 8:38 am

      Hi Priya p So happy to hear that. Thank you for sharing it:)

      Reply
  2. KW says

    November 08, 2020 at 4:07 pm

    What kind of potatoes work best for this recipe?

    Reply
    • Meeta Arora says

      November 13, 2020 at 7:10 am

      Hello - I use russet potatoes in this recipe. I have mentioned in the recipe card now too. Hope you enjoy the curry!

      Reply
  3. Lina Hamza says

    July 10, 2020 at 6:28 am

    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.

    Reply
  4. Lina Hamza says

    July 10, 2020 at 6:25 am

    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.

    Reply
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Hi..I’m Meeta. I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer. Read More…

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