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 everloved vegetable.

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

Related Posts⇒

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

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Ingredients:

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

Procedure:

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!!

Tips:

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.

Result:

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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