Baby Potato Curry is one of the easiest and delicious Indian potato curry recipes. Does it win your heart over even more if I tell you it takes 20 minutes in an instant pot? You can call it a vegan dum-aloo as well. The taste and the gravy are very similar to that of dum aloo sans any cream or tomato.
Do we love potatoes? We – as a family is for sure a potato lover. And that explains the reason for so many potato recipes on the blog.
There are two methods to make this baby potato curry. You can follow either one of them.
The one involving instant pot is time-saving. While the stovetop one suggests a slow cooking process. Hence, the end result is a bit more tasty and rustic.
Depending upon the time and leisure you can pick any of these two methods to make this baby potato curry.
Instant Pot Method:
If you want this curry real quick on your table then cooking it in an instant pot or electric pressure cooker is the best way. Like I did with the dum aloo.
The tiny potatoes are evenly and timely cooked. And the gravy is nicely thickened too.
At times, I cook the potatoes without removing the skin. Wash them nicely, scrub off the dirt particles and soak them in salted water 5 minutes or so before cooking.
For cooking potato curry in an instant pot, use saute mode for 10 minutes to fry the masala. Then use cook mode or pressure cook mode for the next 10 minutes for cooking the potatoes.
Stovetop Method:
This is more of slow cooking, the conventional method to prepare baby potato curry. In this process, the curry is cooked in a heavy bottom casserole or kadhai with a lid.
The potatoes are allowed to simmer over low heat on a stovetop until tender. That might take 30 – 40 minutes in total depending on the size and variety of baby potatoes.
My mother follows this process and her curry is totally worth the time involved. She removes the skin of the potatoes, boil them in salted water for 5 – 10 minutes, drain, and then fries them in the masala to make the curry.
Serving Suggestions:
Serve this vegan potato curry with chapati, paratha or jeera rice for a delicious Indian style meal.
More Potato Recipes For You:
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Baby Potato Curry Recipe
- Heavy Bottom Kadhai
- Instant Pot
Ingredients
- 10 – 12 Baby Potato
- 1 Cup chopped onion
- 1 green chili
- 2 teaspoon ginger-garlic paste
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 bay leaf
- 1 teaspoon Garam Masala see recipe
- 2 tablespoon mustard oil (sarson oil)
Instructions
- Wash the potato. Peel the skin (if you prefer). Set aside.
- Make smooth paste of onion and green chili. Transfer to a bowl. Keep aside.
- Heat oil in a skillet or inner pot of instant pot. Once the oil starts fuming reduce the heat to low. Add bay leaf and fry for 10 second.
- Next, add the onion paste and fry over low heat. Keep stirring the onion paste while frying.
- Once the onion paste starts leaving the sides of the pan, add ginger-garlic paste. Add a tablespoon or so of water. Fry the masala for 3 – 5 minutes or till the raw smell wafts away.
- Next add the salt, spices, and the potato. Fry the potato in the masala for 5 – 10 minutes. Keep stirring while frying.
- Add two cups of water or more if you prefer more soupy curry. Seal the pressure cooker with the lid or cover the skillet with a lid. Cook the potato over low heat for 10 – 15 minutes.
- Allow the steam to release naturally from the pressure cooker. Open the lid, check the potato for doneness and taste the gravy.
- Garnish the baby potato curry with chopped coriander.
- Serve Baby Potato Curry warm with chapati or rice.
2 comments
In the United States we don’t use the term “whistle” in pressure cooking. Does it translate to an amount of time?
Hello Bonnie, in Indian sub-continent, the gas stove pressure cooker blows the whistle to release the pressure. And with each whistle, one can estimate the cooking time. If you are using an electric pressure cooker then this curry takes 10 – 12 minutes and almost the same time in an instant pot as well.