Instant Pot Potato Curry (South Indian style recipe + Video)

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
• 1 1/2 teaspoons Ground Coriander / Dhaniya Powder
• 1 teaspoon Turmeric Powder
• 1 tablespoon Chickpea flour / Besan
• 1 teaspoon Sugar
• 1 handful Fresh Coriander leaves
• 2 1/2 cups Water

Instructions

1. 1

   --- Prep Work: ---

2. 2

   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.

3. 3

   --- Cooking: ---

4. 4

   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.

5. 5

   Now, add all these>> slit green chillies, chopped ginger, chopped garlic, ground coriander / dhaniya powder and red chilli powder. Give a mix.

6. 6

   Transfer all the potato cubes, salt, turmeric powder, sugar and few coriander leaves into the same.

7. 7

   Add 2 cups of water, gently mix everything. Close the lid & the valve, set to PRESSURE COOK mode, under HIGH PRESSURE for 5 mins.

8. 8

   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.

9. 9

   Mix thoroughly. Later, switch the Instant Pot OFF, garnish the curry with chopped coriander leaves.

10. 10

    Immediately, transfer the curry into a serving dish. Garnish with chopped coriander leaves. Done!