Instant Pot Aloo Tamatar ki Sabzi (Potato Curry)
The recipe has instructions for instant pot as well as gas top.
Servings: 4
Calories: 205kcal
Equipment
Ingredients
Fresh Produce
- 6 medium Tomatoes, fresh not canned chopped fine
- 4 medium Potatoes peeled, washed & cut into halves ( In case you are making it on gas top then use boiled potatoes)
- 1 large piece of Ginger finely chopped
- 1 small Green chili finely chopped
- 1 tbsp Cilantro leaves chopped fine
Oil & Spices
- 1 tbsp Cooking Oil
- 1 tsp Cumin seeds
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Red Chili Powder or to taste
- 1/2 tsp Dry Mango powder or use lemon juice after cooking
- To Taste Salt
- 2 cups Water
Instructions
Instant Pot Recipe
- Gather all the ingredients. Prep all the vegetables as instructed in ingredients. Read the NOTES. Khasta Parantha recipe given separately at the bottom of the post.
- Place inner pot inside IP. Plug it in and press SAUTE and set on HIGH. Once the screen displays HOT, add oil to it. After few seconds, add cumin seeds.
- Once the cumin seeds start sizzling, add finely chopped ginger & green chili. Saute for few seconds and then add finely chopped tomatoes. Also add turmeric, coriander powder, red chili powder and salt. Give it a good stir. Cook the tomatoes down for about 7-8 minutes till you get mashed tomatoes. Mash them further down with the back of kitchen spatula.
- Now add potatoes. Remember to only half the potatoes and not cut them into pieces. Give it a good stir. Add water and stir again.
- Cancel saute and place the lid of IP and secure it to sealing. Press PRESSURE COOK MODE and set it on high for 5 minutes. Once the timer goes off, follow QPR (quick pressure release).
- Open the lid carefully. Mash the potatoes roughly with the back of the ladle. Add dry mango powder and cilantro leaves. Give it a gentle stir. If you want the curry to be more watery, then add some hot water and adjust the salt.
- Aloo Tamatar ki Sabzi is ready. Serve it with poori or parantha. This does not go well with rice, at least not for me.
Gas Top Instructions
- Heat oil in the pan. Add cumin seeds and lower the flame. Once the cumin seeds crackle, add ginger and chili to the pan and saute for few seconds. Now add chopped tomatoes to the pan. sauté for a minute on medium flame. Add turmeric, coriander powder, red chili powder and salt. Stir well. Lower the flame. Cover with lid. Let it cook for 5 minutes till tomatoes are all mushed. Now add coarsely crushed potatoes to the tomatoes along with khatai and coriander leaves. Give a nice stir and cook on high flame for 2 minutes. Add water. Adjust the salt if needed. Bring it to a boil. Lower the flame to medium. Cover with lid. Let it cook for 7-8 minutes.Garnish with some coriander leaves and serve with some khasta paranthas.
Notes
You can follow us on Facebook, Instagram, Pinterest & Twitter & You-tube for regular updates. And don’t forget to sign up for our E-Letter whenever we publish a new post.
Can I make it in advance?
Yes you can make it in advance. As you know that potatoes drink up all the liquid pretty fast, therefore when you warm it up, add more water as desired. Also adjust the salt as needed.Is it Vegan?
It is an all vegan recipe. Can't get better than that.Is it Gluten-free?
Yes it is completely gluten-free.Can I freeze it?
Because potato fragments after thawing, I do not recommend freezing the potato recipes.How to Store it?
It will retain the flavors for few days. So refrigerate in air tight containers.Serving Suggestions
It goes really well with Paranthas, Poori, Khatti Meethi Kaddu ki sabzi, Masala Bhindi and Raita.Nutrition
Serving: 4g | Calories: 205kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 62mg | Potassium: 934mg | Fiber: 6g | Sugar: 2g | Vitamin A: 91IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 2mg