A creamy and delicious potato curry that traditionally requires potato to be fried and slow cooked in creamy sauce. This recipe is healthier and instant pot way to do it 🤪!
Vegetarian
Serving Size : 4
Prep ⏰: 5 mins | Cook ⏰ : 20 mins
Ingredients
12-14 baby potatoes
2 tbsp tomato puree or 1/2 cup chopped tomatoes
1 cup chopped onion
1 tbsp ginger garlic paste
1 tsp cumin seeds / jeera
2 tsp coriander powder
2 tsp chilli powder
1 1/2 tsp turmeric powder
1 tsp garam masala
2 tbsp fenugreek leaves/ kasuri methi
3-4 cloves
2-3 bay leaves
2 tbsp cashews
2 tbsp milk
2 tsp oil
salt to taste
Instructions
Soak cashews in milk for 1/2 - 1 hour and grind into a fine paste in a blender and set it aside.
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 10 mins.
Add oil and when warm, add cumin seeds. Wait for cumin seeds to crackle and then add bay leaves, cloves and onions.
Sauté the onions till golden brown and add ginger-garlic paste. After a minute, add tomatoes or tomato purée.
Cook the mixture for 2 mins with a lid and then add turmeric powder, chili powder, coriander powder, garam masala, kasuri methi.
Sauté the mixture for 2 mins or till oil starts leaving the sides of the pot and then add potatoes and mix well.
Add 1 1/2 cups of water or enough to partially cover the potatoes and about 2 tsp of salt.
Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 4 mins. Once done, naturally release the pressure (NPR).
Cancel “Keep Warm” mode and select “Sauté” mode with cook time 4 minutes.
Add the cashew paste and cook the mixture 1-2 minutes. Serve hot with roti/naan or rice! Enjoy !
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