Aloo Kurma / Potato Korma (Instant Pot, Stove Top)

Recipe Cooked, Photographed and Written by Praveena

 PrepTime:10 mins   CookTime:Given Below  Cuisine:Indian  

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I made this curry over the course of two days, the first day I cooked it on the stove-top, while the next day I prepared it again but with the Instant Pot.

Cooking such one-pot recipes has become very easier in an Instant Pot, as it cuts down the cooking time to half. It takes a basic 10 minutes of cooking and preparation! 

But, certainly, there sure are few other recipes, which are best cooked only on stove-top.

Because of the current situation, as I know, many of you might be having very few vegetables in hand. So, just to assure you, this is a recipe requiring only the primary vegetables, potato & onion, and the basic spices.

My kids enjoyed this curry so much, that after lunch on first day they said, “Amma, this curry is delicious! Can we have it again tomorrow?” I was more than happy to oblige! 🙂  And, my husband loved this new recipe of mine.

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Aloo Korma / Potato Kurma (Instant Pot / Stove Top)’:
2. How to serve, ‘Aloo Kurma Sabzi / Potato Korma Curry’:
3. Other recipes from my blog:
4. Step wise pics Procedure ‘Aloo / Potato Korma (Instant pot / Stove top)’:
5. Prep Work (for both methods) :
6. Stove Top Method Cooking (20 mins)
7. Instant Pot Method Cooking: (10 mins)
8. Tips & Storage:
9. Result:
10. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
11. Recipe Card & Print:

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Possible Alterations for the recipe, ‘Aloo Korma / Potato Kurma (Instant Pot / Stove Top)’:

To replace peanuts: In case you are allergic to peanuts, just use sesame seeds instead.

Alternate method using cooked potatoes: After preparing the gravy in the recipe, add the boiled potatoes and put on flame for just 3-4 mins. (stove-top)

Using Skinned Whole Baby Potatoes: They work great for this recipe. It saves time, no need to peel and cut. Just use them as whole potatoes.

To thicken the gravy: If you think the curry/stew turned watery, add 1 tbsp of chickpea flour / besan and mix thoroughly.

Using Stove-top pressure cooker: Follow the entire recipe just like Instant-Pot method given below, but let it cook for 3 whistles on high flame.

How to serve, ‘Aloo Kurma Sabzi / Potato Korma Curry’:

Aloo / Potato Korma, comes next in order, in the series of Indian Gravy Curry recipes, after the basic Aloo-Matar Masala / Potato-Peas Gravy Curry.

Korma is a curry suitable as a side dish. Basically with Indian style roti, chapati, naan, phulka, khlucha.

It goes great along with plain steamed rice, any pulav, biryani, fried rice.

See the thali / meal platter below, where I served this Aloo Korma as a side dish in the 3 course meal. Full Platter details, recipes⇒  Bhojanam / Thali / Platter # 14  

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Curry recipes collection⇒  Curry / Koora / Stir Fry

Daily meal platters collection⇒  Bhojanam / Thali / Meal Platter

Instant Pot recipes collection⇒  Instant Pot / Electric Pressure Cooker Recipes

Related Posts:

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Ingredients:

• Potatoes – 4 (medium size)
• Cooking Oil – 3 tablespoons
• Onions – 1 (large size)
• Ginger – 1 inch piece
• Garlic – 3 cloves
• Green Chillies – 4
• Turmeric Powder – ½ teaspoon
• Desiccated Coconut / Dry coconut Powder – ½ cup
• Roasted Peanut Powder – ½ cup
• Salt – as per taste
• Red Chilli Powder – 1½ teaspoons 
• Garam Masala Powder – 1½ teaspoons
• Curd / Plain Yogurt – ½ cup
• Water – as required
• Hot water – 2 cups
• Fresh Coriander Leaves – 1 tablespoon (chopped)

Special Ingredients:

• Desiccated Coconut
• Roasted Peanut Powder
• Curd / Plain Yogurt

Step wise pics Procedure ‘Aloo / Potato Korma (Instant pot / Stove top)‘:

Prep Work (for both methods) :

Take the desiccated coconut and roasted peanut powder into 2 separate bowls. Fill them each with 1 cup of hot water. Set aside for 10 mins.

Peel & chop the onions, finely chop the ginger and garlic (optional) or use ginger-garlic paste.

Slit the green chillies length wise. Wash & peel the potatoes. 

Dice into cubes and place in a bowl of water, to stop from getting oxidised.

Stove Top Method Cooking (20 mins)

Put a frying pan on stove top under medium flame, add oil, chopped onion pieces, ginger-garlic paste / finely chopped ginger-garlic. 

Let the onions become transparent, change the flame to low.

Then add the soaked desiccated coconut & roasted peanut powder along with water. Mix everything.

Add the red chilli powder, salt, garam masala powder and ½ cup of water. Mix everything thoroughly.

Add all the diced potatoes, curd / yogurt. Closed the lid, let cook.

After 5 mins, check its not stuck to the bottom, add more 1/4 th cup of water if needed.

Cook for 5 to 7 mins more / until the potatoes soften. Garnish with chopped coriander leaves. Done!!

Instant Pot Method Cooking: (10 mins)

Switch the INSTANT POT on, set to SAUTE mode for 4 mins.

Add oil, finely chopped onion, chopped ginger-garlic (or) ginger-garlic paste. Keep stirring.

Let the onions become transparent. When the Instant Pot BEEPS, then add the soaked desiccated coconut & roasted peanut powder along with water. Mix everything.

Add the red chilli powder, salt & garam masala powder. Mix everything thoroughly.

Immediately, Add the diced potatoes, curd / yogurt and ½ cup of water.

Give a mix, close the lid & set the valve to SEALING position.

Set to PRESSURE COOK mode, for 6 mins under HIGH PRESSURE.

Later when the INSTANT POT beeps, switch off the gadget.

Release the pressure naturally (NPR). Give a thorough mix.

Transfer into a serving bowl, garnish with chopped coriander leaves. Done!

Tips & Storage:

• Making Roasted Peanut Powder: Dry roast ½ cup of raw unsalted peanuts in a frying pan until they turn brown. Blend them into powder when they cool down completely.
• Adjust the salt & spice as per your taste.
• After adding the soaked desiccated coconut & roasted peanut powder, Keep stirring continuously, that they wouldn’t stick to the bottom. 
• If you think the curry/stew turned watery, add 1 tbsp of chickpea flour / besan and mix thoroughly.
• For instant pot method, keep in mind to keep stirring continuously, until you set the pressure cook mode.
• Storage: Transfer it into an air-tight container & store it in fridge for up to 3 -4 days. 

Result:

• The, Aloo / Potato Korma (instant pot / stove top), curry had lovely bright yellow colour, is mild in spice and full of flavour. 
• This is a Vegetarian, gluten free, family friendly, easy to make and crowd- pleasing side dish recipe.
• We had this curry as a side with homemade chapati as shown.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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