Aloo Curry – Indian Potato Soup (Instant Pot and Stovetop)

There are many different types of potato curry, but I really think the recipe and method I’m sharing with you today is the simplest. This aloo curry is made with very few ingredients: potatoes, water, spices. And yet, somehow, it’s surprisingly flavorful and comforting.

It’s actually kind of amazing how just a few spices can turn potatoes and water into something so delicious. There’s very little work required to make this curry – no need to chop a thing – we’re leaving the potatoes whole. And you can make it in an instant pot or on the stovetop. This recipe makes me feel like a kitchen magician. I want you to know that feeling – that kitchen magician feeling. I promise that if you make this, you will be impressed.

An easy pantry recipe: Potatoes + Water + Spices

This is the ultimate pantry recipe. Aloo curry is the perfect dish to make when you’re running low on ingredients. No onions or garlic or tomatoes here. Just potatoes, water, and spices.

There’s also no need to chop anything. We’re leaving the potatoes whole and smashing them into the curry after we cook them. I usually peel the potatoes when making this curry, but if you’re using thin-skinned potatoes or are just feeling exhausted/tired/lazy (trust me, I get it), you can leave the peel on. I’ve even left the peel on when using thicker-skinned russets (gasp!), and it’s turned out great (just don’t tell my dad, lol).

What kind of potato should I use?

Wondering what kind of potato to use? It doesn’t matter. Use whatever you have at home. I’ve made this dish so many times over the years using Yukons, russets, and red potatoes. It always turns out great.

This is the kind of recipe we need in our lives right now: easy, comforting, flavorful, fuss-free.

Aloo curry is also very economical – I mean, the main ingredients are potatoes and water (have I said that enough?). And if you do any Indian cooking at home, hopefully, you already have the spices for this recipe in your spice cabinet. The only spice in this dish that might seem unusual (if you’re newer to Indian cooking) is amchur, dried green mango powder. It adds a tangy “chatpata” flavor to this curry; you don’t need it, but I think it makes the curry significantly better.

Serve this aloo curry with fried puris or, if you’re gluten-free, serve it with paleo naan or coconut flour naan or plain basmati rice. Or eat a bowl of this on its own.

I really think you’ll be surprised at how good this curry is considering how simple it is to make. Let me know if you give it a try! 🙂

Want More Potato Recipes?

Aloo Curry (Indian Potato Soup)

Aloo Curry (Indian Potato Soup)

4.94 from 32 reviews

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Cuisine Indian

Ingredients

 

• ▢ 1 ½ pounds potatoes leave whole, peeled
• ▢ 2 tablespoons ghee or oil
• ▢ 1 teaspoon cumin seeds
• ▢ ½ teaspoon mustard seeds
• ▢ 1 green chili minced
• ▢ 2 cups water
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon turmeric
• ▢ ½ teaspoon amchur green mango powder
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon cayenne to taste

Instructions

 

Instant Pot Directions:

• Press sauté, add ghee to the pot and once it melts, add cumin seeds, mustard seeds and green chili. Once the cumin seeds brown, add the remaining ingredients to the pot.
• Secure the lid, close the pressure valve and cook at high pressure for 10 minutes.
• Naturally release pressure for 10 minutes.
• Use a fork to break the potatoes apart, smashing some of the potatoes into the curry to thicken the sauce.
• Add more water to adjust the curry to your desired consistency. Garnish with cilantro and serve.

Stovetop Directions:

• Make deep slits in the potatoes and set aside for now.
• In a medium-sized pot, add ghee and once it melts, add cumin seeds, mustard seeds and green chili. Once the cumin seeds brown, add the remaining ingredients (including the potatoes) to the pot.
• Cover the pot with a lid and cook for 15 minutes. 
• Remove the lid and flip the whole potatoes over onto the other side. Pour an additional 2 cups of water into the pot. Cover and cook for another 15 minutes.
• Remove the lid and break the potatoes apart with a fork, smashing some of them into the curry to help thicken the sauce.
• Add more water to adjust the curry to your desired consistency. Garnish with cilantro and serve.

How to Make this with Pre-Boiled Potatoes:

• To boil potatoes, place them into a large pot and cover with cold water so that the water is an inch above the potatoes. Cover the pot and bring to a boil, then lower the heat to medium. Test for doneness at 30 minutes. A sharp knife should easily go through the potato. Drain and set aside.
• In a medium-sized pot, heat ghee over medium heat. Once it melts, add cumin seeds and mustard seeds.
• When the cumin and mustard seeds begin to splutter, add the remaining spices.
• Add the cooked potatoes to the pot and mix well, breaking them apart as you mix. Add the water to the pot. Raise the heat to high to bring the potato curry to a boil, then reduce the heat to medium and simmer for 5 minutes.
• Add more water to adjust the curry to your desired consistency. Garnish with cilantro and serve.

Notes

• I think this dish tastes better with ghee but if you want to make this vegan, use oil.

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Just for fun, here are some old photos of this recipe from March 2015: