Potato Curry Recipe (Aloo Curry)

Method10 steps · about 40 min

1. 1

   Step 1: Prepare 200 g onion and 200 g tomato. Peel the 500 g potatoes and cube to ¾ inch for stovetop cooking or 1 inch for Instant Pot. Keep in separate holding water, then drain before cooking. If using old potatoes or canned tomatoes, choose the stovetop parboiled-potato option: parboil in separate water until al dente and drain; use the half-cup gravy-fluid method in step 7.

   Uses 1.1 lbs. ( ½ kg) potatoes (cubed to ¾ inch for stovetop method, 1 inch to cook in IP) · 1½ cup (200 grams) onions (fine chopped or processed) · 1 cup (200 grams) tomatoes (chopped or pureed, read notes to use canned tomatoes) · separate vegetable rinse/holding or optional parboiling water; discard

2. 2

   Step 2: Choose ordinary-pot or Instant Pot cooking. Heat 2–3 tbsp oil, using Sauté for Instant Pot. Add the optional mustard and cumin seeds (½ teaspoon), and curry leaves or bay leaf.

   Uses 2 to 3 tablespoons oil · ¼ teaspoon mustard seeds ( (optional)) · ½ teaspoon cumin seeds (optional) · one optional sprig curry leaves OR separate bay · one optional bay leaf ONLY instead curry leaves

   
3. 3

   Step 3: Add the prepared onion from step 1 and optional slit green chili. Sauté until pink or translucent and the raw onion flavor is gone.

   Uses same200g onions, not a new stock · same base oil and chosen whole spices · 1 green chilli (slit (optional))

   
4. 4

   Step 4: Add the paired ½ tbsp ginger and ½ tbsp garlic, or the alternative 2 tsp ginger-garlic paste. Sauté for 1–2 minutes until aromatic.

   Uses same cooked aromatics · half tablespoon ginger ONLY paired fresh route · half tablespoon garlic ONLY paired fresh route · two teaspoons paste ONLY instead both fresh aromatics

   
5. 5

   Step 5: Add the prepared tomato from step 1, ¾ tsp initial salt and ¼ tsp turmeric. Sauté until mushy.

   Uses same200g tomatoes · same chosen fresh/paste route · ¾ teaspoon salt (adjust to taste) · ¼ teaspoon turmeric powder

   
6. 6

   Step 6: Add 1–1¼ tsp garam masala, optional 1–1½ tsp coriander powder and ½ tsp cumin powder, and your chosen chili: ¾–1 tsp Kashmiri powder, ½ tsp cayenne or 1 tsp paprika. Sauté for 2–3 minutes until aromatic.

   Uses same cooked base with initial salt/turmeric · 1 to 1¼ teaspoon garam masala ( (adjust to taste)) · 1 to 1½ teaspoon coriander powder (optional) · ½ teaspoon cumin powder (optional) · ¾–1tsp Kashmiri powder OR separate cayenne/paprika · half teaspoon cayenne ONLY alternate chili route · teaspoon paprika ONLY alternate chili route

   
7. 7

   Step 7: For raw potatoes, stir the drained cubes into the masala and sauté for 2–3 minutes. Add 1½–2 cups selected stovetop fluid or the separate 1 cup Instant Pot water. For the parboiled-potato stovetop option instead, simmer the masala with the separate ½ cup gravy fluid until the onions are soft, then add the parboiled cubes. Add a little extra fluid only if needed.

   Uses same500g selected route, preparation water discarded · same selected spice mixture cooked into base · 1½–2cups chosen fluid ONLY raw-potato stove route · one cup water ONLY IP route · half cup chosen gravy fluid ONLY preboiled-potato stove route

   
8. 8

   Step 8: ORDINARY POT: bring to a boil, cover and cook over medium heat until the potatoes are fork-tender, stirring periodically. Raw potatoes may take about 25 minutes; parboiled potatoes need about 3–5 minutes. INSTANT POT: cancel Sauté, scrape the base clean, seal and pressure-cook on high for 4 minutes. Release pressure according to the appliance instructions and open after full release. For the optional coconut-milk finish, move the potatoes to the center, pour the separate ½ cup coconut milk around the edges and use Sauté for 1–2 minutes until thickened.

   Uses same potatoes/base with only chosen cooking fluid · optional separate half cup coconut milk ONLY IP finish · extra hot liquid only for consistency if needed

   
9. 9

   Step 9: Taste the selected cooked curry for separate extra salt/garam masala (to taste). If choosing kasuri rather than coriander, add its teaspoon now. Reduce uncovered if runny, or use a little separate hot adjustment liquid if too thick.

   Uses same completed stove/IP batch · extra salt only to taste cooked curry · extra garam masala only to taste cooked curry · extra hot liquid only for consistency if needed · one teaspoon kasuri ONLY instead coriander garnish

   
10. 10

    Step 10: Turn off, cover and rest the finished curry for 2 minutes. Add the coriander garnish if you omitted kasuri methi. Serve hot; rice or roti make optional accompaniments.

    Rest Curry · 2 minUses same batch after taste adjustment · two tablespoons coriander ONLY if kasuri garnish omitted