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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.
Course
Dinner, Side Dish
Cuisine
Indian, South Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
119
kcal
Author
Sujatha Muralidhar
Ingredients
1 ½
cup
Potato
peeled
½
inch
Ginger
1
pod
Garlic
2
tablespoon
Vegetable oil
¼
teaspoon
Cumin seeds
¼
cup
onion
2
Serrano peppers
stilted
½
cup
tomato
roughly chopped
1
teaspoon
Red chili powder
¼
teaspoon
turmeric powder
1
cup
Water
1
teaspoon
Salt
2
tablespoon
Cilantro
chopped for garnishing
Instructions
Cut potato into wedge shape. Crush ginger and garlic gently with back of ladle. Set aside.
Set Instant pot to ‘Sauté’ mode.
Add vegetable 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,salt, 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.
Video
https://youtu.be/uAhS5WoOkoQ
Nutrition
Calories:
119
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
7
g
|
Sodium:
605
mg
|
Potassium:
406
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
395
IU
|
Vitamin C:
13.6
mg
|
Calcium:
24
mg
|
Iron:
2.9
mg