Potato Curry Recipe

Introducing an easy Potato Curry recipe. Potatoes are cooked in a spicy onion-and-tomato sauce, well balanced with Indian spices. It is naturally vegan and made in the Instant Pot, making it worth trying for busy weeknight dinners.

Potato Curry Recipe Details

• What It Is: A simple Indian-style potato curry cooked in an Instant Pot with onions, tomatoes, spices, and fresh cilantro.
• Time & Yield: 30 minutes total (10 minutes prep, 20 minutes cooking)
• Yields: 4 servings
• Taste & Texture: Warm, savory curry with gentle heat from serrano peppers and cayenne; tender potatoes in a lightly thick, spiced tomato gravy.
• Key Ingredients: Potatoes, avocado oil or ghee, cumin seeds, onion, ginger, garlic, serrano peppers, tomato, cayenne pepper(optional), turmeric, cilantro.
• Heat Level: Medium heat from serrano peppers and cayenne pepper. Use less for a mild curry, or add extra peppers for a hotter one.
• How It Comes Together: Sauté cumin, onion, ginger, garlic, and tomatoes. Add spices, potatoes, and water. Pressure-cook in the Instant Pot, mash slightly, and garnish with cilantro.
• How to Serve as a Meal: Serve with steamed basmati rice, naan, or warm Indian style roti for a simple, comforting meal.
• Optional: Add green peas or cauliflower for extra vegetables.
• Diet: Vegetarian, gluten-free.

Pepper Bowl Kitchen Insight

Hi, it's mid-February, and the snow is still piled up outside. That's why I turn to my cozy and comforting potato curry.

I've often made this curry in the Instant Pot, and tonight is no different. The only thing to remember is not to burn while sautéing. Other than that, it's one of the quick, easy curry recipes and perfect for a hearty meal(like this Instant Pot chicken curry and mung bean curry).

The ingredients for this Indian-style potato curry are readily available at any leading grocery store in the United States. Do you miss some of the ingredients? That's no problem; we will discuss all the substitutions.

Why This Version Works

• I've selected the ingredients that are = easily available in the United States while still keeping authentic Indian curry flavors.
• Made with minimal ingredients, yet tastes better than your favorite Indian restaurant-style potato curry.
• Keeps the curry light and simple without heavy cream.
• Made in the Instant Pot, making it perfect for quick weeknight dinners.

Good to Know: Tips & Secrets

• Let the cumin sizzle properly: Once cumin seeds hit the hot oil, they start sizzling within seconds. Keep the onions ready and add them right away. This small step lays the foundation for the flavor of this potato curry.
• Use ripe tomatoes: Fully ripened tomatoes offer a better balance of sweetness and tang, making the curry taste fuller.
• Mash only a few potatoes: Mash just a couple of cooked potatoes to give the curry body and natural thickness. Leave the rest chunky for a better texture.
• Leftovers: Store leftovers in an airtight container up to 3 days. Freeze for 2 months. Reheat with a splash of water to keep the texture.
• Stovetop Potato Curry: Follow the same sauté steps in a pan. Add an extra half cup of water and simmer until tender.

Substitutions

• Avocado oil: You can substitute it with ghee (clarified butter) or a neutral-flavored cooking oil.
• Onion: Any type of onion, red, yellow, or white, works best in this recipe.
• Tomato: Feel free to swap ½ cup fresh tomatoes for ½ cup canned crushed tomatoes.
• Serrano peppers: For the heat and flavors. You can substitute Thai green chilies, too, if available.
• Tomato: Use fresh tomato or canned crushed tomatoes.
• Potato: Golden Yukon potatoes are the best. However, any variety of potatoes will work fine.
• Cilantro: Optional; For garnishing