Easy Potato carrot masala – Instant pot and Stovetop

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Potato Carrot Masala/ Curry is an easy accompaniment for chapati or poori. This is vegan and Gluten-free curry. I have explained both the stovetop and the Instant pot method in the post. Can we see how?

Potato Carrot Masala

This potato-carrot masala is a popular side dish served along with poori. I like to have it with chapati too. You can make this curry spicy or mild as per your preference. We add chana dal to this curry which gives a crunch which I love. You can skip it if you can’t find it in the stores near you. 

How to make potato carrot masala curry

Ingredients used

A short video

Stove top method

In the stovetop method, we pressure cook the potato and carrot separately. Peel the skin and mash it roughly. Heat a wide or deep pan. Add oil to the pan. When it is hot, add mustard seeds and chana dal seeds. When the mustard seeds crackle add sliced onions, curry leaves, and green chili. Saute it till the onions become translucent. Then add ginger garlic paste. Once the raw smell goes, add chopped tomatoes and the spice powders. Saute it till the tomatoes become mushy. Then add the cooked and mashed potato and carrot. Add 1 cup of water and the required salt. Let it boil for 5 to 10 minutes and the masala gets coated in the potato and carrots. As the vegetables are already cooked it doesn’t take much time. Add the chopped cilantro and switch off the stove. Serve with Poori or chapati.

Instant pot Method

Here in contrast to the stovetop, we are not cooking the potatoes and vegetables first. Chop the potatoes and carrots into small cubes and keep aside. Switch on the Instant Pot and press the saute button. Add oil. Once it is hot, add mustard seeds and chana dal. When the mustard seeds crackle add onion, curry leaves, and green chili. Saute it till the onions become translucent. Then add ginger garlic paste. Once the raw smell goes, add chopped tomatoes and the spice powders. Then add the potato and carrot. Add 1 cup of water and the required salt. Close the lid and press cancel then the manual button. Set the cook time to 15 minutes. Once it is cooked, let the pressure release naturally. Open the lid and add chopped cilantro. Serve. 

If you want firm potato and carrot, you can set the time to 12 minutes.

More curry recipes

Aloo gobi curry

Vegan Mung bean curry

Palak Paneer

Matar Paneer

Chettinad Egg curry

Need More Instant Pot recipes

Check out Instant pot recipes

Also, don’t forget to check our Best Indian Curry Recipes for more ideas. 

Recipe for Potato carrot masala with step-wise instructions

Ingredients

Potato – 4 medium-sized

Carrot – 2

Onion – 1/2 cup chopped

Tomato – 1 medium-sized chopped

Green chilli – 1 or 2 slit lengthwise

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Ginger garlic paste – 1/2 tsp

Mustard seeds – 1/2 tsp

Chana Dal – ½ Tsp

Salt – as required

Curry leaves – few

Coriander leaves – few

Oil – 1 tsp

Method

Stovetop Method

• In the stovetop method, we pressure cook the potato and carrot separately.
•  Peel the skin and mash it roughly. Heat a wide or deep pan. 
• Add oil to the pan. When it is hot, add mustard seeds and chana dal seeds. 
• When the mustard seeds crackle add sliced onions, curry leaves, and green chili. 
• Saute it till the onions become translucent. Then add ginger garlic paste. 
• Once the raw smell goes,  add chopped tomatoes and the spice powders.
•  Saute it till the tomatoes become mushy. Then add the cooked and mashed potato and carrot. 
• Add 1 cup of water and the required salt. Let it boil for 5 to 10 minutes and the masala gets coated in the potato and carrots.
•  As the vegetables are already cooked it doesn’t take much time. 
• Add the chopped cilantro and switch off the stove. 
• Serve with Poori or chapati.

Instant pot Method

• Chop the potatoes and carrots into small cubes and keep aside.
•  Switch on the Instant Pot and press the saute button. Add oil. 
• Once it is hot, add mustard seeds and chana dal. 
• When the mustard seeds crackle add onion, curry leaves, and green chili. 
• Saute it till the onions become translucent. Then add ginger garlic paste. 
• Once the raw smell goes, add chopped tomatoes and the spice powders. 
• Then add the potato and carrot. Add 1 cup of water and the required salt. 
• Close the lid and press cancel then the manual button. 
• Set the cook time to 15 minutes. Once it is cooked, let the pressure release naturally. 
• Open the lid and add chopped cilantro. Serve. 

Notes

1. Adjust the spice as per your preference.
2. You can also add some frozen peas along with potatoes and carrots.
3. When you cook in Instant Pot, you can set the timer to 12 minutes if you like firm potatoes and carrots.

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This post was originally published on Sep 9, 2016. Now updated with new pictures, videos, and content.