Potato Curry (Aloo Curry)

Here comes the quick, spicy and delicious Potato Curry (Aloo Curry) – a comfort meal known to fascinate everybody by coupling delightfully with Methi Moong Masala poori, Bedmi poori or normal puris phulkas or parathas.

Aloo curry is one kind curry which is thoroughly enjoyed in almost all the parts of India though the making of it differs from each home to home. Serve it for your breakfast, brunch, lunch or dinner, it is always adored on the table. If you wish to make this curry without onion, absolutely fine, the taste will surely linger on your palate in both the ways. This is how we North Indian make aloo tamatar ki sabzi at home, let’s go through how to make this simple yet tantalising curry in no time.

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Potato Curry

Potato Curry (Aloo Curry) is one kind curry which is thoroughly enjoyed in almost all the parts of India though the making of it differs from each home to home. Serve it for your breakfast, brunch, lunch or dinner, it is always adored on the table.

Course Main Course

Cuisine Indian

Keyword Aloo Curry, Instant Pot, Potato Curry

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Calories 201kcal

Author Farrukh Aziz

Ingredients

• 4 potatoes large, cut in medium chunks
• 4 tomatoes large , finely chopped or coarse paste
• 1 onion medium size, finely chopped
• 2-3 green chilies finely chopped
• 1 teaspoon ginger grated
• 1 teaspoon red chili powder
• 1½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon cumin seeds
• Pinch of heeng asafoetida
• Salt to taste
• 2-3 tablespoons oil
• ½ teaspoon Kasuri methi
• coriander leaves chopped, as required

Instructions

• In a pressure cooker, heat oil, add cumin seeds and heeng, allow the seeds to crackle. Add onions, green chilies and grated ginger, mix and cook for 2-3 minutes until onions are pink and raw smell goes off.
• Add potatoes and tomatoes and sauté on high for 3-4 minutes. Add salt, chili powder, turmeric, coriander powder and garam masala powder, mix well.
• Add required amount of water depending upon the consistency of the gravy you require. Add kasuri methi and mix. Cover and cook until done.
• Aloo tamatar ki sabzi s ready to be served. Dish out, garnish with coriander leaves and serve hot with pooris parathas, phulkas or khichdi/rice.

Nutrition Facts

Potato Curry

Amount Per Serving

Calories 201 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 108mg5%

Potassium 1020mg29%

Carbohydrates 30g10%

Fiber 7g29%

Sugar 5g6%

Protein 6g12%

Vitamin A 1173IU23%

Vitamin C 40mg48%

Calcium 77mg8%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make potato curry Recipe

In a pressure cooker, heat oil, add cumin seeds and heeng, allow the seeds to crackle. Add onions, green chilies and grated ginger, mix and cook for 2-3 minutes until onions are pink and raw smell goes off.

Add potatoes and tomatoes and sauté on high for 3-4 minutes. Add salt, chili powder, turmeric, coriander powder and garam masala powder, mix well.

Add required amount of water depending upon the consistency of the gravy you require. Add kasuri methi and mix. Cover and cook until done.

Aloo tamatar ki sabzi s ready to be served. Dish out, garnish with coriander leaves and serve hot with pooris parathas, phulkas or khichdi/rice.