Instant Pot Potato Curry (Aloo Rasedar)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A North Indian potato curry in a thin, tangy tomato gravy made quickly in the Instant Pot. Warm spices like coriander and garam masala balance the acidity of tomatoes, while a touch of mango adds subtle sweetness. Comforting and straightforward, perfect served with rice or flatbread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
- 1 tablespoon 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 teaspoon Coriander powder (Dhaniya powder)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Cayenne or Red Chili powder (adjust to taste)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Garam masala (adjust to taste )
- 1 teaspoon Dry Mango powder (Amchur) (or 1 tbsp lime juice)
- Cilantro (to garnish)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 398mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 880mg
- Calcium
- 38mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 398MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.