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Potato curry served in traditional kadai with fluffy bread on side.
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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.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Keyword: Aloo Curry, Instant Pot, Potato Curry
Diet: Gluten Free, Vegan, Vegetarian
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
  • 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

Calories: 201kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 1020mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1173IU | Vitamin C: 40mg | Calcium: 77mg | Iron: 6mg