Instant Pot Potato Curry (South Indian style recipe + Video)
South Indian style basic Potato Curry (Instant Pot Pressure Cooker) that's quick, easy, few ingredients, vegan, gluten free, side. Recipe below has step wise pics, tips & full video.
Equipment
- 1 Small cup (for making slurry)
- 1 Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 4 tablespoons Cooking oil
- 4 count Potatoes (medium size)
- 2 count Onions (medium size)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 1 tablespoon Ginger Garlic (fresh/paste)
- 3 count Green Chillies
- 1 teaspoon Red Chilly Powder / Chilli Flakes
- 1½ teaspoons Ground Coriander / Dhaniya Powder
- 1 teaspoon Turmeric Powder
- 1 tablespoon Chickpea flour / Besan
- 1 teaspoon Sugar
- 1 handful Fresh Coriander leaves
- 2½ cups Water
Instructions
Prep Work:
- 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.
Cooking:
- Switch the Instant Pot ON, set mode to SAUTE, time to 5 mins. Add all these>> cooking oil, cumin seeds, mustard seeds, chopped onions. Sauté by stirring.
- Now, add all these>> slit green chillies, chopped ginger, chopped garlic, ground coriander / dhaniya 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 2 cups 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). 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. Later, switch the Instant Pot OFF, garnish the curry with chopped coriander leaves.
- Immediately, transfer the curry into a serving dish. Garnish with chopped coriander leaves. Done!
Notes
Please see the MAIN POST for recipe with step wise PICS, TIPS & VIDEO!