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.Â

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:
- We had this, Potato Curry (Electric Pressure Cooker), along with fluffy poori (fried Indian bread) and healthy salad (as shown in below pic).
- It goes great as an accompaniment with any Indian bread like, roti, paratha, naan, phulka, poori.
- Try it with my Avocado roti>> Avocado Roti / Tortilla (Whole Wheat), which tastes just good.And moreover makes a wholesome meal.
- You can even serve as a side dish with steamed plain rice, or even with any pulao rice / pilaf. For say, like>> Spinach &Â Chickpeas Pulao Rice (South Indian style) , Jeera Pulao / Cumin Rice , Spring Onion Pulao / Salad Onion Rice.
- And one more best option is to use as a sandwich filling just like this recipe>>Â Indian Masala Sandwich

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:Â Â
- Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
- Potato Fries (Baked)
- Coriander Baby Potatoes – Quick Snack
- Aloo / Potato Korma (Instant Pot, Stove Top)
- 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.Â
- 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.Â
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)
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.Â
- Pour this onto the curry & mix thoroughly. Switch off the gadget when you get the desired consistency.Garnish with chopped coriander leaves. Done!
Notes
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Thanks looks good
Most Welcome! 🙂 Hope you see my next recipes using PKP too..
I made this curry and had it with Praveena’s avacado tortillas! Delicious!
Thank you so much, Rachel! Happy to see your feedback and glad you liked it 🙂
This curry is wonderful, and great with Praveena’s avacado tortillas!
Thank you so much for your lovely feedback, Rachel! 🙂 Happy to see this and glad you loved my recipes! 🙂 🙂