Easy and Quick Aloo Tomato Curry in Pressure Cooker in 30 minutes
Aloo Tomato Curry in a pressure cooker – an easy, flavorful, spicy, and tangy South Indian curry that comes together in just minutes. Potatoes are cooked to tenderness and drowned in a spicy and tangy sauce of onions, tomatoes, and a few powdered spices available in any Indian pantry.
Aloo is a Hindi word for Potato. It is surprising to know that this humble vegetable has endless culinary creations. And, each has a distinct taste and texture. I have shared quite a few potato-based recipes on the blog and pasted the link to them at the end of the post. Do check it out.
Making this easy curry in a pressure cooker is among the easiest recipes to make with a combo of potatoes and tomatoes. If you are a bachelor or new to Indian cooking, aloo tomato curry is a perfect dish to start. This delicious dish goes well with any kind of Indian bread or even rice.
Aloo Tomato curry is one of the staple foods in Western, Eastern, North, and South Indian cuisines. The country has a vast constellation of culinary influences, so every region and household has its own unique method. There are common ingredients used in every cuisine, additionally, a few ingredients/spices are added which define a specific cuisine.
The dish can be commonly seen in street food carts and breakfast buffets in star hotels as an accompaniment to pooris.
It is my go-to recipe when the tummy needs a simple yet delicious curry. This is one of my favorite curries as well for many reasons – has “potato”, does not require precise cutting, gets done in 20-30 minutes, and has a unique tangy taste. Try this recipe once and I bet you will be making it many more times.
About Aloo Tomato Curry recipe
My Aloo Tomato Curry recipe is one of the easiest potato curries in a pressure cooker.
Traditionally this aloo tomato curry is made with boiled potatoes. In a separate pan onion, and tomato masala is prepared. Then the mashed potatoes are added along with water and simmered for 10-15 minutes.
My recipe skips boiling the potatoes separately. Chunks of raw potatoes are sauteed in a delicious onion tomato base along with a few basic spices and pressure cooked. The aroma of each ingredient hitting the hot fat will waft around your kitchen and house.
Potatoes are like sponges, pressure cooking will make the potatoes absorb all the goodness of the spices and taste better.
I prefer to make this curry in a pressure cooker as it gets more convenient. So here is my version of aloo tomato curry in a pressure cooker. However, you can follow the same recipe in a normal pot, with or without boiled potatoes.
This is a homestyle South Indian curry made without any cashews or cream to thicken the gravy. The copious amount of tomatoes and starch from the potatoes naturally thickens the curry.
The best part of this recipe is that you do not need to plan before. Indian kitchen never runs out of onion, tomato, and potato.
At home, we like potato tomato curry to have a thick and spicy gravy. However, you can adjust the spices and consistency of the gravy as per your preference.
If you plan to make this curry for a party or for guests, make a large batch a day in advance and refrigerate. The curry tastes better the next day. It may sound weird but resting time improves the texture and allows the flavors to mature.
Reasons to make
One Pot dish.
Easy, quick, and yet flavorful.
A quick fix curry for breakfast, lunch, or dinner without compromising on taste.
No fancy ingredients and no fuss cooking.
Requires minimal ingredients, but it packs a walloping flavor punch.
Though the ingredients are less, the dish has the right amount of umami.
Can make it without using onion and garlic for fasting or festive occasions.
Best accompanied with Poori for weekend breakfast or brunch.
The recipe is a solution when short of vegetables.
One of the everyday dishes that is simple at its core.
Potatoes are an excellent source of vitamins and minerals.
Vegetarian and Vegan.
There are not many tips as it is a pretty straightforward recipe that almost no one can go wrong with. A secret to best taste in any dish is cooking with love and passion.
Make sure the oil is hot (not super hot) before adding the tempering ingredients. Oil is not just a cooking medium but acts as a carrier of flavors. When the seeds and leaves crackle in the oil, the flavor is infused into the curry. The ingredients do not release their aroma and flavor in cold oil.
Saute the potato chunks well.
Freshly ground ginger, garlic, and green chilies. Crush them in a mortar and pestle or grind them. The freshness and zingy flavor can not be obtained from readymade/store-bought paste.
Quality of tomatoes: Use local tomatoes that are ripe and juicy. These sour tomatoes are ideal for this curry. If you use Bangalore, Roma tomatoes or canned tomatoes puree squeeze lemon at the end.
Quantity of tomatoes makes the difference in taste. Usually, I use tomatoes equal to the number of potatoes. You can decrease the number of tomatoes to make less tangy curry.
Cook the tomatoes well until mushy and the oil separates.
Mash a few potatoes to thicken the curry.
Consistency of the gravy can be dry, medium, or thick. You can adjust the consistency by adjusting the quantity of water.
Potatoes: Use any potatoes such as Yukon gold, white, or russet. I avoid using new potatoes.
Onions and Tomatoes: For the base of the curry.
Oil: I used sunflower oil. You can use any flavorless vegetable oil or oil of your choice.
Ginger, garlic, and green chilies: I pound them in a mortar and pestle for fresh flavors. The trio also has immense medicinal properties.
Spice powders: Turmeric powder, red chili powder, coriander powder, and garam masala.
Tempering: Oil, mustard seeds, cumin, curry leaves, and dry red chilies.
How to make Aloo Tomato Curry in a Pressure Cooker
Heat oil in a pressure cooker over medium flame. When hot, add mustard seeds and cumin seeds. Let them crackle.
Add dry red chilies and curry leaves. Saute till leaves turn crisp.
Add the chopped onions and saute until they turn soft.
Add the crushed ginger, garlic, and green chilies.
Turn the flame to low and add turmeric powder. Saute for 5-10 seconds.
Increase the flame and add the chopped tomatoes.
Add salt, red chili powder, and coriander powder.
Saute until the oil separates on the sides.
Add 1/4 th cup of water and saute until the onion tomato masala blends well and the oil separates.
Add chopped potatoes and mix well with the masala.
Saute for 1-2 minutes.
Add garam masala and give a good mix.
Check for seasoning (salt and spice) and add if needed. Add 1.25 cups of water and mix well.
Pressure cook on high flame for 2-3 whistles. Turn off the flame and let the pressure release.
When the pressure settles down, open the lid and check the potatoes.
Turn on the flame and simmer to adjust the consistency.
Mash a few potatoes to thicken the gravy.
Once the gravy reaches desired consistency, add coriander leaves and mix.
Aloo Tomato curry is ready. Serve hot with puri, flatbread, or rice.
This spicy and tangy potato tomato curry is especially delightful with hot and fluffy Pooris. I like to spritz some lemon juice on the curry for added yum.
If you have leftovers, you can store in the fridge for 2-3 days. Once you have cooled up the curry, it is time to put it in the refrigerator in an air-tight container. The curry will thicken as it rests, so when reheating add water to bring the curry to desired consistency.
For longer storage, the curry can be frozen for 1-2 months. Use freezer-safe containers to prevent freezer burn. Thaw and before serving, reheat in a microwave or in a pan on the stovetop.
You can customize the choice of veggies as per your preference and add veggies with potato as its base. Personally, I like to mix fresh/frozen green peas.
Dried Beans: dried peas (green or yellow), chickpeas (chole), or brown chana (kala chana).
North Indian touch: Add crushed kasuri methi (dried fenugreek leaves) at the end.
Spice up the curry with readymade spice powders such as pav bhaji masala, chole masala, or kitchen king masala. Start by adding the masala in very less quantity.
Can add asafoetida (hing) in the tempering. It helps in digesting the food.
Street style: Vendors add chickpea flour/besan slurry to increase the volume. Mix 1tbsp of besan in 1/4th cup of water until lumps-free slurry. Add it after the potatoes are cooked and cook for 5 minutes or until the raw smell of besan goes away.
More Recipes to try
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Easy Aloo Tomato Curry in Pressure Cooker
- 3 medium Potatoes (roughly chopped)
- 3-4 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 5-7 numbers Curry leaves
- 1-2 Dry red chilies
- 2 medium Onions (finely chopped)
- 3 medium Tomatoes (roughly chopped)
- 1 inch Ginger
- 4-5 cloves Garlic
- 2-3 numbers Green chilies
- 1/2 tsp Turmeric powder
- 1/2-1 tbsp Red chili powder
- 1/2 tbsp Coriander powder
- 1/2-1 tsp Garam masala
- 1.25 cups Water
- Salt to taste
- Coriander leaves
- Heat oil in a pressure cooker over medium flame. When hot, add mustard seeds and cumin seeds. Let them crackle.
- Add dry red chilies and curry leaves. Saute till leaves turn crisp.
- Add the chopped onions and saute until they turn soft.
- Add the crushed ginger, garlic, and green chilies.
- Turn the flame to low and add turmeric powder. Saute for 5-10 seconds.
- Increase the flame and add the chopped tomatoes.
- Add salt, red chili powder, and coriander powder.
- Saute until the oil separates on the sides.
- Add 1/4 th cup of water and saute until the onion tomato masala blends well and the oil separates.
- Add chopped potatoes and mix well with the masala. Saute for 1-2 minutes.
- Add garam masala and give a good mix.
- Check for seasoning (salt and spice) and add if needed. Add 1.25 cups of water and mix well.
- Pressure cook on high flame for 2-3 whistles. Turn off the flame and let the pressure release.
- When the pressure settles down, open the lid and check the potatoes.
- Turn on the flame and simmer to adjust the consistency.
- Mash a few potatoes to thicken the gravy.
- Once the gravy reaches desired consistency, add coriander leaves and mix. Turn off the flame.
- Aloo Tomato curry is ready. Serve hot with puri, flatbread, or rice.