Potato Curry along with puffed bread (puri) and onions in a black plate
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4.25 from 16 votes

Instant Pot Potato Curry in Tomato Gravy Recipe (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 Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: dinner ideas, instant pot, potato curry
Diet: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 3
Calories: 224kcal
Author: Meeta Arora

Ingredients

Spices

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: 224kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 1027mg | Fiber: 6g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 33.8mg | Calcium: 80mg | Iron: 7.8mg