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
- Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
- Potato Fries (Baked)
- Potato & Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
- Coriander Baby Potatoes – Quick Snack
Before starting to cook, don’t forget to see the Tips mentioned at the end.
- 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
- 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. 🙂
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