Instant pot potato curry or instant pot potato masala recipe helps you to make easy potato curry in instant pot which is flavored with Indian spices. This easy instant pot potato curry is a vegetarian recipe and if you do not use the optional heavy cream, it is vegan too. This is a very simple and easy Indian style potato curry prepared in the instant pot using potatoes, onions, tomatoes and spices which is very delicious and goes as a great, easy side dish with rice and Indian flatbread like naan bread, roti, chapathi, poori etc.
This is a simple version of Indian style potato tomato curry known as aloo tamatar sabji or aloo tamatar ki sabzi for chapathi& poori.
However, keep in mind that this is not an authentic recipe for aloo tamatar curry or subzi but this is a simple but delicious potato curry prepared in the instant pot along with onions, tomatoes and spices.
You can keep it simple just like this, or make it even more delicious by adding an Indian style seasoning or tadka. I just dumped all ingredients and cooked this delicious curry, which is the best way to make it when you are in a hurry.
Tips To Make The Potato Curry More Tasty
To make this easy and simple instant pot potato curry even more delicious, you can saute the onions and ginger and garlic in little oil before adding other ingredients.
I have skipped this step of sauteeing the onions first but its still very delicious.
You can also add a little (about 2 tablespoons or upto 1/4 cup) of thick coconut milk or heavy cream if you want a creamy gravy. You can add the cream once the curry is prepared so the cream or coconut milk will not curdle.
In this simple recipe for instant pot potato curry, we make the potato curry without coconut milk or any cream, and it is totally delicious with all the blended spices and potatoes.
However, to make it more creamy, rich and more delicious, you can add heavy cream or coconut milk or even cashew cream.
This simple and easy Indian style potato curry made using instant pot is great to go with rice or you can enjoy this as a side dish with rice, pulao, chapathi, poori, dosa etc.
You can follow this easy instant potato potato curry recipe as it is or you can also add a south Indian Kerala style seasoning or a simple North Indian style seasoning or tadka if you like.
Try this easy instant pot mixed vegetable curry recipe and instant pot green mung beans curry if you like instant pot veg curry recipes.
To make a simple Indian style seasoning (which is optional as explained in the instant pot mixed vegetable curry mentioned above), you can heat 1 tablespoon of oil (preferably coconut oil) and saute (using the saute function in instant pot in low setting) 1 teaspoon of brown mustard seeds, curry leaves and few broken dry red chilies until they are lightly fried for a few seconds.
If you are using mustard seeds, make sure to splutter the mustard seeds before adding the curry leaves and broken dry red chilies, as they may taste bitter otherwise.
Instead of mustard seeds, you can use cumin seeds for sesaoning as well. If you use cumin seeds, you just need to lightly fry them.
Also you can saute the onions and garlic and ginger once you have made the seasoning, if you wish.
I have skipped all these steps in this easy potato curry recipe, since I just wanted a quick and easy dump and go potato curry which anyone can prepare so quickly. Yet it is so delicious!
How To Make Instant Pot Potato Curry?
So here is how you can make this easy, simple and yummy instant pot potato curry for chapathi, poori or rice following this easy instant pot potato curry recipe.
We need the following ingredients to make the potato curry in instant pot.
Ingredients for instant pot potato curry
6 medium sized potatoes
1 medium sized onion
2 tomatoes
1 cup water
2 cloves garlic peeled and crushed
1 small piece ginger peeled, crushed (optional)
2 green chilies optional, adjust as you like
salt as needed
coconut oil 2 tablespoons
coconut milk or heavy cream 1/4 cup (optional)
Spice powders:
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon black pepper powder
1/4 teaspoon cumin seeds powder
3 tablespoons coriander powder
1 teaspoon garam masala powder
for garnishing (optional)
1 tablespoon chopped cilantro leaves or curry leaves
The spices used in the recipe is actually very flexible and you may adjust the spices based on your preferences.
To reduce the spiciness, you may skip the green chilies and also ginger and use less red chili powder.
Also you may use curry powder instead of garam masala powder if that is what you have.
Steps To Follow (The Process)
Step 1 – wash all vegetables, peel if needed, and slice them in to medium sized pieces, add them to the instant pot.
Step 2 – Add the crushed garlic and ginger, green chilies (if using) and enough salt, mix everything well.
Step 3 – Add the water and all spice powders, stir in everything. Also add the oil and gently mix in.
Step 4 – Close the instant pot with lid in sealing position, press the manual button and cook in high pressure for 5 minutes.
Once the cooking is done, press the ‘keep warm/cancel’ button and wait for a natural pressure release. If you are in a hurry, you may do a natural pressure release for about 12 minutes and then do a gradual controlled manual release to release any remaining pressure.
Step 5 – Once the pressure is all released, open the lid very carefully and stir the contents well.
Using the saute function, simmer for another couple of minutes until desired thickness. If using coconut milk or heavy cream (about 1/4 cup), addit now and stir in with the curry for a rich and creamy texture.
Step 6 – To add the garnishing, you can add the chopped cilantro leaves or fresh curry leaves, gently mix in with the curry. Serve the potato curry hot with rice, chapathi, poori or enjoy with whatever you like to serve it with.
More Instant Pot Vegetarian Curry Recipes:
instant pot green mung beans curry
instant pot canned chickpeas curry
instant pot black bean spinach curry
Below you can read the instant pot potato curry recipe in detail.
Instant Pot Potato Curry Vegetarian Recipe
Ingredients
- 6 medium sized potatoes
- 1 medium sized onion
- 2 medium sized tomatoes
- 1 cup water
- 2 cloves garlic peeled and crushed
- 1 small piece ginger peeled, crushed (optional)
- 2 green chilies optional, adjust as you like
- salt as needed
- 1/4 cup coconut milk or heavy cream optional
- 2 tablespoons coconut oil
Spice powders
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon black pepper powder
- 1/4 teaspoon cumin seeds powder
- 3 tablespoons coriander powder
- 1 teaspoon garam masala powder
for garnishing (optional)
- 1 tablespoon cilantro leaves chopped or curry leaves
Instructions
- Slice the onions and potatoes into medium sized pieces and add them to the instant pot. Chop the tomatoes in small or medium sized pieces and add this also to the inner pot.
- Add the garlic, ginger, green chilies and enough salt, mix everything well.
- Add the water and all spice powders, mix everything well. Also add the oil and gently stir in.
- Close the instant pot with lid on sealing position, press the manual button and cook in high pressure for 5 minutes.
- Once the cooking is done, wait for a natural pressure release. If neccesary, you may do a gradual, controlled manual pressure release after about 12 minutes of natural pressure release to release any remaining pressure.
- Once the pressure is all released, carefully open the lid of the instant pot and stir the contents very well.
- Using the saute function, you may simmer the curry for another couple of minutes until desired thickness is reached. If using the coconut milk or heavy cream, add it now and stir in with the curry for a creamy texture.
- To add the garnishing, you can add the chopped cilantro leaves or fresh curry leaves, gently mix in with the curry. Serve the potato curry hot with rice, chapathi, poori or enjoy with whatever you like to serve it with.
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