Instant Pot Aloo Rasedar makes hot, nourishing meals possible even on the longest and busiest of days. Mild creamy potatoes provide the perfect foil to a zippy tomato-ginger sauce heartily seasoned with Indian spices. A few pantry ingredients and kitchen essentials are all you need to pull off a delicious potato curry in under 15 minutes.
For a dish that comes together so surprisingly fast, the flavors are bright and beautifully developed. Spices go in first to sizzle and bloom while a dash of methi and a squeeze of lemon add that perfect citrusy finish. This is one of those warm-you-up from the inside kind of meals, but these curried potatoes are so light and refreshing that we really enjoy making them all year long.
If you love potatoes, you will also love my other Indian recipes like potato masala and potato and eggplant curry which are perfect for quick and easy vegetarian meals.
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A Pantry-Friendly, Kitchen-Essentials Recipe that Tastes Fresh
Potatoes, tomatoes, Indian Spices, lemons, and ginger are staples we always have on hand so I don’t have to plan ahead for this delicious home-cooked meal. You’ll notice that some spices are optional, so go ahead and make this your own using what you have on hand.
A well-stocked freezer is as great a time and money-saver as a well-stocked pantry! Check out my recipe for homemade ginger paste so you will always have a stash in your freezer too. It adds such a fresh zing to any recipe (and afternoon chai). I also have a super simple method for stocking the freezer with fresh Green Chili Paste so you can whip up recipes like this potato curry at a moment’s notice. And last, but not least...check out my tips for how I Prep Cilantro to keep it fresh for weeks in the fridge so I never worry about running out or having to throw it out.
Ingredient Spotlight
Potatoes: excellent source of potassium (important for controlling blood pressure, fluid levels in the body, and well-functioning muscles), magnesium, vitamin C, and Vitamin B6. They are also full of dietary fiber which is important for healthy digestion, regulating blood sugar, and lowering cholesterol.
Ginger: widely known for its immense medicinal properties. Ginger is one of the most natural therapies against morning sickness and all forms of nausea. Fresh ginger is known to be a powerful anti-carcinogen, and among a host of other benefits, ginger is known to reduce inflammation, relieve ulcers and heartburns, aid with digestive problems, protect against diabetes, and clear congestion.
Tomatoes: packed with beneficial nutrients and antioxidants, and are a rich source of vitamins A, C, and folic acid.
Instructions
- Set the Instant Pot to saute mode and heat the oil. Add cumin seeds to the oil and allow them to sizzle Next add fennel seeds and fenugreek seeds. Cook for 30 seconds and then add hing and ginger paste. Mix well
- Add tomatoes, turmeric, Kashmiri red chili, coriander powder, garam masala, and salt. Mix well and cook until the tomatoes start to soften about 2 to 3 minutes
- Add potatoes and water. Give a quick stir
- Pressure Cook for 3 minutes followed by quick release
- Open the Instant Pot and add lemon juice. Crush Kasoori methi on the palm of your hands and add to the curry. Garnish with cilantro
Serving
Serve with hot Roti or Parathas, and Koshimbir. For a complete meal, serve with spinach dal and rice. For a festive meal serve this potato curry also known as "Aloo Ki Sabzi" with Puri and Mango Shrikhand.
Storing
Leftovers can be refrigerated for up to 5 days. To reheat simply microwave or heat on the stovetop. Aloo Rasedar curry can also be made a day ahead and refrigerated. Potatoes absorb a lot of liquids over time making the curry thick and dry. So when reheating add some warm water to bring the curry to desired consistency. Add salt to taste.
Indian Vegetarian Curries You'll Love
Did you enjoy this vegan curry? Here are some more recipes to try:
Recipe
Aloo Rasedar
Equipment
Ingredients
- 3 medium russet potatoes scrubbed and washed (1.2 lbs)
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds optional
- ¼ teaspoon fenugreek seeds
- ⅛ teaspoon hing optional
- 1 tablespoon ginger paste
- 1 teaspoon minced green chili optional
- 2 medium tomatoes finely diced **
- ¼ teaspoon ground turmeric
- 2 teaspoons kashmiri red chili powder
- 2 teaspoons coriander powder
- ½ teaspoon garam masala
- 2 teaspoons kosher salt
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon kasoori methi optional
- ¼ cup cilantro finely chopped (optional)
Instructions
- Peel and cut the potatoes into ¾ inch cubes.
- Set the Instant Pot to saute mode and heat oil. Add cumin seeds to the oil and allow them to sizzle. Add fennel seeds and fenugreek seeds and cook for 15 to 30 seconds making sure that the fenugreek seeds do not brown too much.
- Add hing, ginger paste, green chili, and mix well. Add tomatoes, turmeric, Kashmiri red chili, coriander powder, garam masala, and salt. Give a quick stir and cook until the tomatoes start to soften about 2 to 3 minutes.
- Add potatoes, water and give a quick stir.
- Pressure Cook for 3 minutes followed by quick release
- Open the Instant Pot and add lemon juice. Mash some of the potatoes with the back of the spatula or a potato masher. This is an optional step that will make the curry more thick and creamy.
- Crush Kasoori methi on the palm of your hands before adding and garnish with cilantro.
- Serve with puri, roti, or parathas and Koshimbir. For a full meal, serve with spinach dal and rice.
Video
Notes
- Substitute - 1.5 cups of canned tomatoes can be substituted for fresh
- The curry will continue to thicken a lot as it cools down
- Skip the green chilies to make it less spicy or for younger kids
- Skip Hing to make the curry gluten-free
- Heat oil in a medium pan. Add cumin seeds to the oil and allow them to sizzle. Next, add fennel seeds and fenugreek seeds. Cook for 30 seconds and then add hing and ginger paste. Mix well. Add tomatoes, turmeric, Kashmiri red chili, coriander powder, garam masala, and salt. Mix well and cook until the tomatoes start to soften about 2 to 3 minutes.
- Add potatoes and water. Give a quick stir
- Cook covered for 20 minutes or under the potatoes are tender and fully cooked. Add more water as needed, up to 1 cup.
- Add lemon juice. Crush Kasoori methi on the palm of your hands and add to the curry. Garnish with cilantro.
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