Instant pot potato curry
Instant pot potato curry is loaded with potatoes in a thin, spicy onion, tomato sauce, which balanced well with red chili powder, and turmeric powder. Ready in 15 minutes effortlessly and best for busy weeknight dinners.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
- 1 1/2 cup Potato peeled
- 2 tbsp Cooking oil
- 1/4 tsp Cumin
- 1/4 cup Onion
- 1/2 inch Ginger
- 1 pod Garlic
- 2 Serrano peppers stilted
- 1/2 cup Tomato roughly chopped
- 1 tsp Red chili powder
- 1/4 tsp turmeric powder
- 1 tsp Salt
- 1 cup Water
- 2 tbsp Cilantro chopped for garnishing
Cut potato into wedge shape. Crush ginger and garlic gently with back of ladle.
Set Instant pot to ‘Sauté’ mode.
Add cooking oil and cumin seeds. Allow it to splutter.
Add chopped onion, and sauté until it becomes translucent.
Then add ginger, garlic, serrano peppers. Sauté for 30 seconds.
Now add tomato sauté until it becomes soft.
Add red chili powder and turmeric powder. Sauté for 20 seconds.
Add water and potato wedges. Close the lid.
Set the Instant pot manually for 7 minutes.
Once cooked, wait for 10 minutes to release the pressure.
Open the lid, gently mash 25% of the potato make the curry thicker.
Transfer to serving bowl, and garnish with cilantro.
Serve hot as a side dish.
Calories: 119kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Sodium: 605mg | Potassium: 406mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 13.6mg | Calcium: 24mg | Iron: 2.9mg