Instant Pot Potato Curry (Aloo Rasedar)
Easy and comforting Potato Curry in Tomato Gravy made in the Instant Pot. This North Indian Potato Curry is popularly known as Aloo Rasedar. Aloo means potato and Rasedar is a thin tomato gravy.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp Oil
- 1 tsp Cumin seeds (Jeera)
- 1/4 tsp Asafoetida (Hing) (optional, skip for gluten-free)
- 1 tbsp Ginger (minced)
- 1 cup Tomato (chopped)
- 3 Potatoes (cut into small cubes about 1/2 inch (about 16oz), I used russet potatoes. )
- 1 cup Water
- 2 tsp Coriander powder (Dhaniya powder)
- 1/4 tsp Ground Turmeric (Haldi powder)
- 1/2 tsp Cayenne or Red Chili powder (adjust to taste)
- 1/2 tsp Salt (adjust to taste)
- 1/2 tsp Garam masala (adjust to taste )
- 1 tsp Dry Mango powder (Amchur) (or 1 tbsp lime juice)
- Cilantro (to garnish)
Instructions
- 1
Start the pressure cooker in Saute mode and let it heat. Add oil, cumin seeds, asafoetida and ginger. Saute for 30 seconds.
- 2
Add tomatoes and spices. Saute for 3 minutes.
- 3
Add potatoes and water. Stir well. Press Cancel and close lid with vent in sealing position.
- 4
Start on Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
- 5
Add garam masala and dry mango powder. Stir and mash some potatoes with the back of the ladle. This will help thicken the curry. If you like a thinner gravy, you can add some water and let it come to a boil on sauté mode.
- 6
Garnish with cilantro and enjoy with poori, naan or rice.