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Aloo / Potato Korma (Instant Pot, Stove Top)

North Indian style, Side Dish / Gravy Curry with POTATOES, few pantry ingredients & little prep.
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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, there sure are certain recipes, which are best cooked only on stove-top.

Indian aloo / potato korma (instant pot / stove top)

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.

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.

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

Curry recipes collection here⇒  Curry / Koora / Stir Fry

Daily meal platters collection⇒  Bhojanam / Thali / Meal Platter

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

Related Posts with ‘POTATO’:

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Indian aloo / potato korma (instant pot / stove top)

Ingredients:

  • Potatoes – 4 (medium size)
  • Cooking Oil – 3 tablespoons
  • Onions – 1 (large size)
  • Ginger – 1 inch piece
  • Garlic – 2 pods (optional)
  • 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
Indian aloo / potato korma (instant pot / stove top)

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).
  • Slit the green chillies length wise. Wash & peel the potatoes. 
  • Dice into cubes and place in a bowl of water, to stop from oxidation.

STOVE TOP METHOD(time: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.
Indian aloo / potato korma (instant pot / stove top)
Cook for 5 to 7 mins more / until the potatoes soften. Garnish with chopped coriander leaves. Done!!

INSTANT POT METHOD(time: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.
Let the onions become transparent, 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 & valve.Cancel the SAUTE mode.
Indian aloo / potato korma (instant pot / stove top)
Set to PRESSURE COOK mode, for 6 mins under HIGH PRESSURE. Later release the pressure naturally (NPR) or Quickly (QPR) after 3 mins.
Indian aloo / potato korma (instant pot / stove top)
Transfer into a serving bowl, garnish with chopped coriander leaves. Done!

Tips:

  • 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.
  • In case you are allergic to peanuts, just use sesame seeds instead.
  • With Stove-top pressure cooker: Follow the entire recipe just like Instant-Pot method given above, but let it cook for 3 whistles on high flame.
  • 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. 
  • Storage: Transfer it into an air-tight container & store it in fridge for up to 3 -4 days. 
  • Alternate method using cooked potatoes: After preparing the gravy in the above method, add the boiled potatoes and put on flame for just 3-4 mins. (stove-top)
  • For instant pot method, keep in mind to keep stirring continuously, until you set the pressure cook mode.
  • If you think the curry/stew turned watery, add 1 tbsp of chickpea flour / besan and mix thoroughly.

Result:

  • The, Aloo / Potato Korma (instant pot / stove top), curry had lovely bright yellow colour, is mil 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 chapathi as shown.
Indian aloo / potato korma (instant pot / stove top)

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Aloo / Potato Korma (Instant Pot, Stove Top)

VegCookBook by Praveena
North Indian style, Side Dish / Gravy Curry with POTATOES & pantry ingredients, made in INSTANT POT / STOVE TOP.
Prep Time 10 mins
Course Side Dish
Cuisine Indian
Servings 6 people

Equipment

  • Frying pan (for stove-top method)
  • Instant Pot or Electric Pressure Cooker

Ingredients
  

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

Instructions
 

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.
    Slit the green chillies length wise. Wash & peel the potatoes. 
    Dice into cubes and place in a bowl of water, to stop from oxidation.

STOVE TOP METHOD(time: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 stick 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(time:10 mins)

  • Switch the INSTANT POT on, set to SAUTE mode for 5 mins. Add oil, finely chopped onion, chopped ginger-garlic / ginger-garlic paste.
  • Let the onions become transparent, 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 & valve.Cancel the SAUTE mode.
  • Set to PRESSURE COOK mode, for 6 mins under HIGH PRESSURE.
    Later release the pressure naturally (NPR) or Quickly (QPR) after 3 mins.
  • Transfer into a serving bowl, garnish with chopped coriander leaves. Done!

Notes

Please see the MAIN POST for step wise pics, recipe tips & short video.
Keyword aloo korma recipe, Indian Potato Curry with basic ingredients, Instant Pot Indian Aloo Korma, Restaurant Style Potato Kurma recipe

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