Potato Curry (Electric Pressure Cooker)

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. 

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 &  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>> 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:  

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.

Print Recipe Pin Recipe

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
• 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. 
• 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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