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Instant Pot Potato Curry (Aloo Rasedar)
4.9 from 240 votes

Instant Pot Potato Curry (Aloo Rasedar)

Instant Pot Potato Curry, or Aloo Rasedar, is a spiced tomato-based curry featuring cubed potatoes cooked under pressure for tenderness and flavor infusion. The dish uses cumin seeds, ginger, asafoetida, coriander, turmeric, and cayenne pepper for depth and warmth. Finishing touches with garam masala and dry mango powder add aromatic complexity and slight tang.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 3
Calories: 224 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Start the pressure cooker in Saute mode and let it heat. Add oil, cumin seeds, asafoetida and ginger. Saute for 30 seconds.
  2. Add tomatoes and spices. Saute for 3 minutes. 
  3. Add potatoes and water. Stir well. Press Cancel and close lid with vent in sealing position. 
  4. 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.
  5. 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. 
  6. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 224

% 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.