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


aloo curry (Indian Potato Curry)

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).

aloo curry (Indian Potato Curry)

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.

aloo curry (Indian Potato Curry)

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.

aloo curry (Indian Potato Curry)

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.

aloo curry (Indian Potato Curry)

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 Curry)

Aloo Curry (Indian Potato Soup)

4.94 from 32 reviews
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Cuisine Indian


  • 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


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.


  • 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!

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

Aloo Curry (Indian Potato Soup) by
Aloo Curry (Indian Potato Soup) by

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. cg says

    5 stars
    this looks absolutely delicious!!! ashley does this have any onions or tomatoes? from pictures it looks like it does but i don’t see it referenced in the ingredient list
    (sorry for the stupid question!)

  2. Mala says

    Just made this soup. My som has a cold so I thought this would be perfect without onions and tomatoes easily digestible. Came out delicious. I added tofu for a bit of protein. Thank you very much

  3. Erika says

    5 stars
    I made the stove-top version. It worked great! I used a potato masher and my curry ended up looking more like porridge, but that is fine! It tastes good and is very cost effective.

  4. Deepa says

    5 stars
    OMG, comfort food at its finest!!!!!!
    I added some rotisserie chicken to it that I needed to use up and it was a huge hit. Once again, Ashley exceeds expectations!

  5. Jenny says

    5 stars
    I made this last night and, LOVE LOVE LOVE! It is buttery and comforting, and theres no butter in it! I loved it and will def make it again! Thank u for this recipe!

  6. Asha says

    5 stars
    Hi Ashley & Happy New Year! Your potato soup/curry was the first dish I made with my instant pot. It was delicious and SO easy to prepare with very few ingredients. I especially love the cumin! I look forward to trying your other vegan recipes! Thank you 😀

  7. Bala Cherla says

    5 stars
    Just made this recipe and it’s come out tasty! My husband who makes THE best food in our home, even enjoyed this! I go for easy, simple and tasty and this hit all those! Thanks so much, Ashley!

  8. Michelle says

    5 stars
    Love this. What could we make to go with it to add some protein (vegetarian or not?)
    I was thinking of adding some chickpeas directly to the potato curry but I know that isn’t traditional…

    • My Heart Beets says

      Hi Jeff, I’m sure you can double this – my suggestion would be to double all the ingredients but leave the cook time the same. The pot will just take longer to come to pressure since there’ll be more liquid in the pot.

  9. Irene says

    5 stars
    Thanks for this recipe, Ashley! I used coconut oil instead of ghee, and also added fresh curry leaves along with cumin and mustard seeds… Came out very yummy and satisfying!

  10. Holly says

    5 stars
    This is fast, satisfying, and CHEAP!!! I have a large family, and appreciate that fast food doesn’t have to mean unhealthy food when I follow Ashley’s recipes. It tastes like a gourmet cuisine, yet is on the table in under 20 minutes.

  11. Jasmine says

    4 stars
    This was quite good, especially for how simple it was. My ghee was quite old and had gone off so I wish I hadn’t used it. I’ll try with oil next time. I also added cilantro for garnish (of course), a few boiled eggs and ate with naan. I had a mix of yukon golds and russets (though the yukons are my favorite) and it worked out well. Nice, simple recipe to use up extra potatoes.

  12. Tracy says


    I am really enjoying your IP recipes! Butter chickpeas and pork and potato vindaloo are my current favorites. The print recipe button for the aloo curry is bringing up a different version of the recipe than is on the website and it is a stovetop recipe. I’d like to be able to print the IP recipe that’s on your site. Thanks!

    • My Heart Beets says

      Hi Tracy, I’m glad to hear that you’re enjoying my recipes! That is so strange – I just tried and see my recipe – if you have a few minutes, would you mind emailing me a screenshot of what you see? Thank you!

  13. Sadaf says

    4 stars
    Comforting soup recipe! It was really quick and easy to make. I made mine a bit spicier by adding more cayenne and chili pepper.

  14. Xanthe says

    I really want to make this today but the Amchur powder I ordered still hasn’t arrived. Is there something I can used as a substitute?

  15. Jess says

    Quick question – what type of chili do you use here for the green chili? I can’t wait to try this!

  16. Mai Gandhi says

    5 stars
    Ashley, thank you so much for sharing this recipe. Quick question though, can I try it with black mustard seed instead of mustard seed? Thank you, Mai

  17. Maneesha says

    5 stars
    Great recipe, Ashley! I love experimenting with different ways of cooking sabzis, and this potato curry was great! i like the addition of the amchur, and like that we could place the potatoes whole into the instant pot! Yummy!

      • Ashley - My Heart Beets says

        Hi Dianne, you know, that’s a good question. I’m actually surprised that I haven’t tried that yet lol. I’m sure it’ll work but I’m not sure about the flavor. It may be delicious, I just don’t know. If you try, please let us know how it goes!

  18. kim says

    Potatoes are not fattening. It’s the junk most people put on them (butter, cream, sour cream, cheese, etc) that’s fattening. With a whole foods plant-based way of eating, potatoes in their whole form are very healthy and can be eaten ad libitum.

    Thanks for the recipe!

  19. Deanna says

    5 stars
    This is super easy and has good flavor. The first time I made it I made two separate batches, one with water and one with chicken broth. Turns out the one with water was the best. Great soup to feed a crowd and for cold winter nights. Leftovers taste even better as the flavors meld together. Thank you for a quick, easy, low-cost recipe for my fall and winter repertoire.

instant pot pour and cook chicken biryani

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