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
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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.

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:

4.78 from 77 votes

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. 
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3

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

To finish

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.

Nutrition

Calories: 224kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 425mgPotassium: 1027mgFiber: 6gSugar: 1gVitamin A: 570IUVitamin C: 33.8mgCalcium: 80mgIron: 7.8mg

Additional Info

Course: Main Course
Cuisine: Indian
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About 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. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.78 from 77 votes (60 ratings without comment)

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31 Comments

  1. made this for dinner yesterday..added ginger and panchforan but otherwise followed your recipe and it came out yummy ..thanks for sharing ..

  2. This recipe rocks. Worked the first time. Of course I tweaked it to our taste at the end but the basic curry was solid.

    Thanks

  3. Hi Meeta, just tried this recipe. So good and so easy 🙂
    Thank you for sharing your recipes with the world!

  4. I just love your recipes, and this came out SO good! Your recipes really give me confidence to cook for my family. Thank you 🙂

  5. I just made this tonight and it was so good! This was actually only the third Indian dish I have ever tried. I have made Chicken Tikka Masala and Red Lentil Curry and really like both, so when I found this I really want to try it!

    I did make a few changes just based on what I had (and I guess I was feeling a little adventurous, haha). I use a large can of diced tomatoes, cumin instead of cumin seeds, I cooked for 4 min on high pressure, and I stirred in a half of a can of coconut milk at the end. I probably made it a different dish all together, haha, but it was so good! I’ll definitely make it again – thanks for the recipe!

  6. The flavors were great but I, too, needed to pressure cook an extra 2 min. (4 total) to get the potatoes cooked properly. After 2 min as stated in recipe they were hard and uncooked. And yes, they were cut small.

    1. Hey SB – What size instant pot are you using? I am wondering if there is a difference with the size of the pot. I have cooked potatoes many times in my 6qt DUO and they always cook very quickly even in 1-2 minutes. Glad you enjoyed the flavors of the curry!

  7. Thanks for the recipe. Are you sure about the 2 mins at high pressure? I tried it just now and the potatoes weren’t anywhere close to being done. What did I do wrong? They were all cut about the same size.

    1. Hello Peter – Yes, I am very sure that potatoes cut in small pieces will get cooked in 2 minutes at high pressure. I just made a similar curry yesterday. I am wondering if the instant pot came to pressure? Are you facing this issue with any other recipes? I would suggest to check the sealing ring and see if the pressure was built when cooking (some steam comes out and then the pin comes up).

  8. I’ll certainly try this one soon. Last time I was at the Indian grocery store I picked up some amchoor powder just because I like mangoes, and I figured someday I’d find a recipe that called for it. So now I’m good to go! Thanks!

    1. Hey Pat – So glad that you found this recipe. I do use amchoor powder in many recipes to get a tangy taste. If you are looking for more options, search “dry mango powder” on the blog. Hope you enjoy this potato curry!