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Pressure Cooker Potato Curry (Aloo Shaak)
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5 from 2 votes

Pressure Cooker Potato Shaak

This potato curry is ready in minutes using either a pressure cooker or instant pot
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Indian
Keyword: instant pot, potato salad
Servings: 4
Calories: 107kcal


  • 1 tbsp vegetable oil
  • 1 tsp whole cumin seeds
  • 1 tsp mustard seeds
  • 1 dried red chili optional
  • a few curry leaves optional
  • 1 medium onion sliced
  • 1 pound diced potatoes about 3 medium potatoes
  • ¾ cup water
  • ½ tsp salt
  • 1 tsp turmeric powder
  • ½ tsp red chili powder


  • Slice up the onions and dice the potatoes before starting, this goes quick.
  • Make a vaghaar by heating the vegetable oil in the pressure cooker. It is hot enough when you add a few mustard seeds and they pop. Add all of the mustard and cumin seeds and the red chili and curry leaves if you are using them.
  • When the vaghaar becomes toasty and fragrant, add potatoes, onions, water, turmeric, salt and red chili powder.
  • Boil under pressure for 10 minutes (lower the heat and start the timer when the pressure cooker achieves pressure).


Calories: 107kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 306mg | Potassium: 550mg | Fiber: 3g | Sugar: 2g | Vitamin A: 91IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 2mg