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Potato Curry (Electric Pressure Cooker)

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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. 

My Curry recipes collection here⇒   Curry / Koora / Stir Fry

Related Posts⇒  

  1. Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
  2. Potato Fries (Baked)
  3. Potato & Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
  4. Coriander Baby Potatoes – Quick Snack

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

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  • Potatoes – 4 (medium size)
  • Onions – 2 (medium size)
  • Cumin Seeds – 1 teaspoon
  • Mustard Seeds – 1 teaspoon
  • Ginger – 1 inch piece
  • Garlic – 4 pods
  • Green Chillies – 6
  • Red Chilly Powder / Chilli Flakes – 
  • Curry Powder / Coriander Powder – 
  • Turmeric Powder –
  • Water – as required

Special Ingredients:

  • Green Chillies
  • Curry Powder / Coriander Powder 

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 power of the gadget, turn the saute mode.
  • Add the cooking oil, cumin seeds and mustard seeds. Let them splutter.
  • Transfer all the chopped onions saute them until they become transparent.
  • Now, add the slit green chillies, chopped ginger, chopped garlic, curry / coriander powder and red chilli powder. Give a mix.
  • Transfer all the potato cubes, salt, turmeric powder and few coriander leaves into the same.
  • Add ¼ cup of water,  gently mix everything.
  • Close the lid of the cooker, close the valve, select PRESSURE COOK mode, tap the START button. Takes just 3 to 4 mins only to go to WARM MODE.
  • Release the pressure naturally (NPR) , open the lid.
  • Mix everything, garnish with chopped coriander leaves. Done!!


  • You can avoid peeling the potatoes.
  • Adjust the salt & spice as per your taste.
  • Reduce the water quantity to half, if you want the curry to be more thick.
  • When the pressure is released, you can put the curry on FRY MODE, for a min, to make it thick.
  • This curry tastes good up to a day at room temperature and up to 2 days when stored in fridge. 


  • We had this, Potato Curry (Electric Pressure Cooker), along with soft buns toasted on pan top with some butter.
  • Look at the platter below, the curry, fresh salad and soft buns made an excellent combination for the taste buds. 🙂

You can Pin it here for later, Pinterest link:

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You can explore my other recipes by clicking the Recipe Category

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