Instant Pot Indian Potato Curry | Aloo Sabzi





1 medium sized tomato, diced into small pieces

3 medium sized potatoes, diced into medium pieces

1 medium sized red onion, diced into small pieces

Mustard Seeds, 1 teaspoon

Cumin Seeds, 1 teaspoon

Urad daal(split matpe beans), 1 teaspoon

Chana daal(split chickpeas), 1 teaspoon

Salt , as per taste

Coriander Powder, 1 tablespoon

Red chili powder, 1 tablespoon

Turmeric powder, 1 teaspoon

Garam masala powder, 1 tablespoon

5/6 Curry leaves

Green chili, 3, slit

Oil, 3

Coriander leaves

Ginger Garlic Paste 1 tablespoon




1 Turn on ‘Saute’ mode, and add oil.Wait for the oil to heat up.

2 Add the mustard seeds, cumin seeds, chana daal and urad daal and let them fry for a minute.

3 Add curry leaves and green chilies and mix well.

4 Add onions and salt. Let them fry till onions turn translucent.

5 Add turmeric powder and ginger garlic paste and continue to saute.

6 Add red chilli powder, garam masala and coriander powder.

7 Throw in the tomatoes. Mix well and saute till tomatoes become mushy.

8 Throw in the potatoes and add a cup of water.

9 Pressure cook using manual mode for 5 mins, making sure whistle is in Sealing Mode.

10 Do a Quick Release and wait for the safety valve to drop.

Open the lid and check if the potatoes are soft. (Pressure cook for a little longer, if you want the potatoes to be softer.)

Garnish and serve hot

Serves 4 adults.


A little about this Potato curry

The potato curry made in this video is ideal if you are short on time and need to make something in a hurry. It goes well with rice, rotis and naans. It can even be used in sandwiches.


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