Potato Curry (Easy Aloo Curry)

Potato curry or aloo curry recipe made easily with simple pantry staples. Vegan and gluten free. Thick, flavorful and hearty curry for weeknight family dinners, ready in 30 minutes. Stovetop and instant pot methods included.

This aloo curry recipe is so tasty, flavorful and ridiculously easy to make. This is a homestyle Indian curry made without any cashews or cream. This hearty potato curry tastes wonderful with steamed rice or Indian flatbreads.

Here are few more curry recipes that you might like- cauliflower chickpea curry, thai yellow curry, easy paneer curry, aloo gobi, Maa ki dal, punjabi chole

Hearty chunks of potatoes simmered in a delicious onion tomato base is what curry dreams are made of 🙂 If you are like me who likes super simple recipes that are outright delicious, this aloo curry is for you 🙂

You will amazed by transformation of handful of simple ingredients to such a flavorful and hearty bowl of curry. Read on to learn more 🙂

About This aloo Curry Recipe

Aloo curry or potato curry is a very delicious, flavorful and easy to make Indian curry with potatoes, onions, tomato, spice powders and herbs. Aloo means potato in India (Hindi)

To make potato curry we basically make a curry base by sautéing onions and tomatoes with ground spices first. Boiled potato cubes are tossed in the curry base and simmered until desired consistency is reached.

Unlike many restaurant style Indian curries, this aloo curry is simple, uses very less spices and does not call for cashews, cream or butter.

Every region in India has its own potato curry recipe and this is just one of them. Sometimes potato is combined with other vegetables like cauliflower, green peas, eggplants, beans or protein like paneer, mushrooms.

In this recipe we are just using potatoes that have been boiled previously. I have also included the recipe for making this potato curry in instant pot. Both these methods yield equally delicious curry so you can choose your preferred method.

My potato curry recipe is a super simple one that is perfect for weeknight dinners that you can whip up after a busy day. You can even boil the potatoes beforehand and make the curry in 20 minutes.

Serve this simple aloo curry over a bed of steamed rice or serve some rotis to scoop the curry, either way this is a wonderful comforting meal.

Do try out this easy potato curry recipe and enjoy. It is

simple and easy to make

made with pantry ingredients only

vegan and gluten free

hearty and comforting

perfect for weeknight dinners.

How To Make Potato Curry Recipe

Preparation

Boil and peel 2 large potatoes into cubes. You can boil in an instant pot or pressure cooker or on stovetop.

Pressure cooker- cook for 3 whistles in medium flame

Instant pot- Cook in manual mode or pressure cooker mode for 6 minutes with pressure valve sealed, let pressure settle down naturally.

Stovetop- Boil potatoes in a pan full of water for 10-12 minutes or potatoes are cooked until fork tender.

Next finely chop 3 large tomatoes and thinly slice 1 large onion. You will need 2 cups chopped tomatoes and 3/4 cup chopped onions.

Making Aloo Curry

Heat 2 tablespoons oil in a heavy pan. Add 1 teaspoon cumin seeds, 2 green chilies and 1 teaspoon ginger garlic paste. Saute for a minute. Add chopped onions and saute until they turn a bit soft.

Now add the chopped tomatoes.

Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder or cayenne pepper, 1/2 teaspoon cumin powder and 1 teaspoon garam masala powder. Y0u can also add 2 teaspoons curry powder.

Mix well and saute until tomatoes are fully cooked and soft. It should release oil from sides.

Now add 1.5 cup water and mix. Simmer till the curry base thickens for around 8-12 minutes. Now you can add 1/2 cup thick coconut milk if you like. Season with salt to taste.

Add boiled and cubed potatoes.

Mix well. Close the pan with a lid and simmer or another 5-6 minutes.

Add lemon juice and remove from flame. Now add finely chopped cilantro leaves.

Serve aloo curry warm.

Instant Pot Potato Curry

For making potato curry in instant pot you need not boil the potatoes before hand. First of all scrub and peel two large potatoes. Cut into cubes. Also chop the tomatoes and onions.

Place the steel insert inside the instant pot and switch it on. Press saute mode and once it displays hot add oil. Fry cumin seeds, green chilies, ginger garlic paste and chopped onions. Saute. Next saute the tomatoes with spice powders until it is completely cooked.

Add 1/2 cup water to deglaze the pan. Add the potato cubes and 3/4 cup water. Season with salt. Cancel saute, close the IP and press pressure cooker or manual mode. Set timer for 6 minutes with pressure valve sealed.

After the IP beeps, quick release the pressure gently and open the lid. Press saute once again. Add 1/2 cup thick coconut milk or 1/4cup coconut cream and mix. Simmer for 2-3 minutes. Add lemon juice, coriander leaves and mix. Delicious curry is ready to serve.

Serving Suggestions

You can serve this curry with any Indian meal. We love this curry with

Indian breads like naan, kulcha, paratha, poori.

Rice varieties like steamed basmati rice, jeera rice, ghee rice, peas pulao.

Variations With Potato Curry

1. Add 3/4 cup steamed or blanched green peas along with potatoes
2. you can add 1.5 cups blanched cauliflower florets too.
3. Along with chopped tomatoes you can add 3/4 cup blanched and pureed or finely chopped spinach to add some goodness of greens to this aloo curry.
4. I sometimes saute 3/4 cup chopped bell peppers along with onions for a wonderful flavor.
5. To make this potato curry more satiating I sometimes throw in 100 grams cubed paneer or tofu or 1 cup boiled chickpeas. You can also add chopped mushrooms.
6. Chopped green beans is also a wonderful addition. Aloo beans is a very popular combination too.
7. To make this curry mild and richer you can add 1/2 cup coconut cream or coconut milk or almond milk. You can also add 1/4 cup cashew cream or even dairy cream.
8. For north Indian restaurant style touch you can add a pinch of crushed kasuri methi.
9. In sometimes add 1/2 teaspoon chana dal and 15 curry leaves to this potato curry. It tastes good especially with poori.
10. You can use sweet potatoes or yam instead of potatoes.
11. For a slight tangy flavor you can add 1/4 cup whisked yogurt.

Expert Tips For Aloo Curry

Potatoes– I usually use potatoes with red skin or baby potatoes. In the United States one of my friend makes this with Yukon gold or russet too. You basically need potatoes that holds shape on cooking without tuning into a mash.

Onions– I always make this curry with red onions which has a sharp flavor. For milder flavor you can use white onion or yellow onions too,

Tomatoes– I prefer to use desi tomatoes or local tomatoes as they have a slight tangy flavor. You can use any ripe red tomatoes or tomato puree. Canned tomatoes can also be used.

Spices– This potato curry recipe uses typical Indian spice powders or ground spices like chilli powder. You can also use cayenne pepper or paprika and curry powder.

Frequently Asked Questions

Can I use olive oil in this potato curry?

Yes you can use light olive oil. I mostly use peanut oil or mustard oil.

How to make potato curry more flavorful

Use thin coconut milk or vegetable broth or stock to make this curry more flavorful. You can also add a dash of garam masala powder before removing the curry from flame.

More Potato Recipes

Chilli potatoes

Aloo masala

Aloo palak

Bombay potatoes

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