I am super excited to share this Instant Pot Vegan Potato Masala recipe with you! The warming Indian spices pair oh-so perfectly with potatoes, which makes this oil-free plant based recipe delicious, healthy, and filling.
You don’t need to have an Instant Pot or pressure cooker for this recipe, it can be made on the stovetop too. both cooking methods will give you a mouthwatering and easy vegan dinner for any day of the week.
This vegan recipe takes only 25 minutes with an Instant Pot, even counting the wait for the pressure to build up. If you don’t have an Instant Pot or other pressure cooker, worry not! You can easily Potato Masalas on the stove top in a deep skillet with a lid – just make sure to stir frequently to prevent sticking.
I love this plant based Potato Masala because it is…
- Super flavorful!
- Comforting
- Wholesome
- Ready in less than 30 minutes
- Meal-prep friendly
I hope you love it too!
If you enjoy curries, check out my other vegan curry recipes, like my Potato Cauliflower Curry or Eggplant & Lentil Curry.
Interested in quick & easy vegan meal ideas? (Who isn’t?!) Enter your email for a FREE vegan recipe eBook with 10 vegan dinners that are ready in 30 minutes or less!
Ingredients you will need
- Potatoes – I love to use russet potatoes for curries because they are more firm when cooked compared to gold or red potatoes. But if you want a softer potato curry, go for gold potatoes.
- Onion – My preference is always for sweet or yellow onion in most recipes, but there is nothing wrong with using red onion if that is all you have.
- Fresh Ginger – In this recipe, I find that the fresh ginger adds better flavor than powdered, but it can be replaced with 1/4 teaspoon of powdered ginger if that is all you have.
- Fresh Garlic – similar to the fresh ginger, garlic is another ingredient that is always better when added fresh. But it can be replaced with 1/2 teaspoon of garlic powder.
- Spices – a good curry is only as good as it’s spices! I like to go the simpler route and use spice mixes when I can, so for this recipe a good Garam Masala mix works great when accompanied by cumin, coriander, smoked paprika, turmeric powder and cayenne.
- Non-dairy milk – Make sure it is an unsweetened or original version. I find that soy and oat milks are creamier than almond and work well for this recipe.
- Fresh Cilantro – Fresh herbs are always better than dried, plus they give this recipe a beautiful green color that is delicious and nutritious!
Equipment needed
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Vegan Potato Masala
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Vegan Potato Masala is a quick and delicious plant-based recipe that is great for dinner or a weekly meal prep. Whether you make this recipe in the Instant Pot or on the stove, it is ready in under 30 minutes so you can spend more time on the important things!
Ingredients
- 4-5 medium russet potatoes, peeled & cut into 1 to 2-inch pieces
- 1 onion, chopped
- 1/2-inch fresh ginger root, peeled and grated or minced
- 2 cloves fresh garlic, grated or minced
- 3/4 teaspoon Garam Masala seasoning
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon turmeric powder
- Pinch of cayenne (optional)
- 3/4 teaspoon salt
- 1/2 cup unsweetened non-dairy milk (I prefer Soy or Oat milk)
- 1 cup water (may need more if cooking on the stove)
- 1/3 cup chopped cilantro + extra for garnish
- Black pepper, to taste
Instructions
Instant Pot Instructions
- Chop the potatoes and onion into 1 to 2-inch pieces.
- Grate or mince the ginger and garlic.
- Add all the ingredients, except the fresh cilantro, to the Instant Pot and mix to coat the potatoes with the seasonings.
- Close the lid of the Instant Pot and set the vent to the “sealed” position. Use the Manual settings and set to cook on High Pressure for 7 minutes.
- After the 7 minutes are up, carefully quick-release the pressure valve. Once the pressure is fully released, open the lid and gently mix in the chopped cilantro.
- Garnish with fresh cilantro, cracked pepper, or chili flakes and serve.
Stovetop Instructions
- Add half of the water to a non-stick high-sided skillet and bring to a medium/high heat.
- While it heats up, chop the onion and grate or mince the ginger and garlic.
- Once hot, add in the onion, ginger, and garlic. Cook for 1 minute, stirring a couple times.
- Add the Garam Masala, cumin, coriander, smoked paprika, turmeric powder, cayenne, and salt. Cook for 1 minute.
- Reduce the heat to a medium/low setting. Then add the chopped potatoes, milk, and other half cup of water to the skillet, mix well, and cover. Bring to a simmer.
- Keep the potatoes simmering in the liquid mixture for 12-15 minutes. You may need to add more water at times, but just enough that the potatoes aren’t sticking (about 1/4-inch). Once the potatoes are soft enough to pierce with a fork, remove the lid, increase the heat to medium/high and cook until most of the liquid evaporates. Stir frequently to prevent sticking.
- Once the liquid evaporates, remove the skillet from the heat and transfer to a serving bowl.
- Mix in the fresh cilantro and black pepper. Garnish with extra cilantro, if desired, and serve.
- Prep Time: 10
- Cook Time: 20
