Instant Pot Potato Curry (Aloo Rasedar)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
3
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Calories
224 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Potato Curry (Aloo Rasedar)
Description
The curry begins by sautéing cumin seeds, optional asafoetida, and minced ginger in oil using the Instant Pot's sauté function. Chopped tomatoes and spices including coriander, turmeric, cayenne, and salt are added and cooked briefly to develop the base. Cubed potatoes and water are stirred in, and the pot is sealed for a 2-minute high-pressure cook, quickly releasing pressure afterwards.
After pressure cooking, garam masala and dry mango powder are stirred in, and some potatoes are mashed to thicken the curry. Additional water can be added if a thinner consistency is preferred, along with boiling on sauté mode to integrate flavors. Cilantro garnish finishes the dish.
This curry pairs well with bread such as poori or naan, or with rice. Its moderately spicy and tangy profile comes from the balanced spices and dry mango powder. The texture features tender potatoes in thickened gravy.
Notes mention the curry thickens as it cools, so reheating with added water is recommended before serving. Red chili powder can be adjusted to preference. Kasoori methi can be added for extra flavor if desired. The recipe is tailored to a 6qt Instant Pot model.
Ingredients
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1/4 teaspoon asafoetida optional, skip for gluten-free, aka hing
- 1 tablespoon ginger minced
- 1 cup tomato chopped
- 3 potato 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 turmeric powder ground, aka Haldi powder
- 1/2 teaspoon cayenne pepper adjust to taste, or red chili powder
- 1/2 teaspoon salt adjust to taste
To finish
- 1/2 teaspoon garam masala adjust to taste
- 1 teaspoon dry mango powder or 1 tbsp lime juice, aka amchur
- 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
- The curry thickens upon cooling; add water and reheat to loosen before eating.
- Kasoori methi can be added with the spices for added fragrance.
- Adjust spiciness by reducing or omitting the red chili powder.
- This recipe is designed for a 6-quart Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 425mg | 18% |
| Potassium | 1027mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 33.8mg | 38% |
| Calcium | 80mg | 8% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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