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Potato Curry (Electric Pressure Cooker)

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

South Indian potato curry in electric pressure cooker / instant pot

Health Benefits of this recipe:

Potatoes are naturally high in carbs & starch. One way this makes any meal, very filling just with this one side.

Dhaniya Powder helps in the process of digestion and solves any indigestion issues too.

How to serve:

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⇒  Electric Pressure Cooker / 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.
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
  • 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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