Potato Curry (Electric Pressure Cooker)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:7mins   Cuisine:Indian

Potato Curry is my first post using my electric pressure cooker. I have been using this cooker since a year. But always felt lazy to blog the recipes which I tried.

At last, here is my first post, using the most talked about kitchen gadget.. ELECTRIC PRESSURE COOKER. I start with this super easy curry recipe made with this ever loved vegetable. 

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Curry recipes collection⇒   Curry / Koora / Stir Fry

Instant Pot recipes⇒  Instant Pot Recipes

Related Posts⇒  

1. Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
2. Potato Fries (Baked)
3. Coriander Baby Potatoes – Quick Snack
4. Aloo / Potato Korma (Instant Pot, Stove Top)
5. Potato Wedges – Rosemary (Air-Fryer & Oven)

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Ingredients:

• Potatoes – 4 (medium size)
• Onions – 2 (small size)
• Cumin Seeds – 1 teaspoon
• Mustard Seeds – 1 teaspoon
• Ginger – 1 inch piece
• Garlic – 4 pods
• Green Chillies – 3
• Red Chilly Powder / Chilli Flakes – 1 teaspoon
• Coriander Powder / Dhaniya Podi – 1½ teaspoons
• Turmeric Powder – ½ teaspoon
• Chickpea flour / besan – 1 tablespoon
• Sugar – 1 teaspoon
• Fresh Coriander leaves – 3 to 4 twigs
• Water – as required

Special Ingredients:

• Green Chillies
• Coriander Powder / Dhaniya podi

Step wise pics Procedure for Potato curry in electric pressure cooker:

• Wash, peel and cut the potatoes into small cubes.
• Peel and chop the onions. Slit the green chillies length wise.
• Finely chop the ginger. Set everything aside.
• Switch ON the INSTANT POT, set it SAUTE MODE under high pressure for 3 mins.
• Add the cooking oil, cumin seeds, mustard seeds and all the chopped onions, saute until the onions become transparent.
• Now, add the slit green chillies, chopped ginger, chopped garlic, coriander powder and red chilli powder. Give a mix.
• Transfer all the potato cubes, salt, turmeric powder, sugar and few coriander leaves into the same.
• Add ¼ cup of water,  gently mix everything.
• Close the lid & the valve, set to PRESSURE COOK mode under HIGH PRESSURE for 5 mins.
• Release the pressure naturally (NPR) / quickly (QPR).
• Again set to SAUTE MODE for 2 mins, under low pressure.
• Add the chickpea flour / besan to ½ cup of water, mix thoroughly without any lumps. 
• Pour this onto the curry & mix thoroughly.
• Switch off the gadget when you get the desired consistency.
• Garnish with chopped coriander leaves. Done!

Tips:

• You can avoid peeling the potatoes.
• Adjust the salt & spice as per your taste.
• Reduce the water quantity, if you want the curry to be more thick.
• This curry tastes good up to a day at room temperature and up to 2 days when stored in fridge. 

Result:

• We had this, Potato Curry (Electric Pressure Cooker), along with fluffy poori (fried Indian bread) and healthy salad.
• Look at the platter below, the curry, fresh salad and pooris made an excellent combination for the taste buds. 🙂

South Indian style Potato Curry (Instant Pot/Electric Pressure Cooker)

VegCookBook by Praveena

Potato Curry (Electric Pressure Cooker / Instant Pot) South Indian style basic curry that's quick, easy, few ingredients, vegan, gluten free, vegetarian side.

Print Recipe Pin Recipe

Prep Time 3 mins

Cook Time 7 mins

Total Time 10 mins

Course Side Dish

Cuisine Indian, South Indian

Servings 6 servings

Ingredients

  

• 4 count Potatoes (medium size)
• 2 count Onions (small size)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Mustard Seeds
• 1 inch piece Ginger
• 4 pods Garlic (optional)
• 3 count Green Chillies
• 1 teaspoon Red Chilly Powder / Chilli Flakes
• 1½ teaspoons Coriander Powder / Dhaniya Podi
• ½ teaspoon Turmeric Powder
• 1 tablespoon Chickpea flour / besan
• 1 teaspoon Sugar
• 3 twigs Fresh Coriander leaves (optional)
• as required Water

Instructions

 

• Wash, peel and cut the potatoes into small cubes.

  Peel and chop the onions. Slit the green chillies length wise.

  Finely chop the ginger. Set everything aside.
• Switch ON the INSTANT POT, set it SAUTE MODE under high pressure for 3 mins.

  Add the cooking oil, cumin seeds, mustard seeds and all the chopped onions, saute until the onions become transparent.
• Now, add the slit green chillies, chopped ginger, chopped garlic, coriander powder and red chilli powder. Give a mix.

  Transfer all the potato cubes, salt, turmeric powder, sugar and few coriander leaves into the same.
• Add ¼ cup of water,  gently mix everything.

  Close the lid & the valve, set to PRESSURE COOK mode under HIGH PRESSURE for 5 mins.
• Release the pressure naturally (NPR) / quickly (QPR).

  Again set to SAUTE MODE for 2 mins, under low pressure.

  Add the chickpea flour / besan to ½ cup of water, mix thoroughly without any lumps. 
• Pour this onto the curry & mix thoroughly.

  Switch off the gadget when you get the desired consistency.

  Garnish with chopped coriander leaves. Done!

Notes

Please see the MAIN POST for step wise pics recipe & TIPS.

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