15-30 min4 servingscilantro

Potato Curry

By Subhadra Burugula

4 servings

15-30 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Indian

Diet: Dairy Free, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian

Yield: 4 servings

Ingredients

1 tbsp oil
1 tsp mustard seeds
1 small onion
1 serrano pepper
1 tbsp Ginger-Garlic paste
salt
5 small tomatoes
1/4 cup cilantro
1 cup Water
3 medium potatoes
red chili powder
1 1/2 tbsp coriander powder
1 tsp turmeric
1 tsp garam masala

Simple, Easy yet super delicious Potato curry is a personal favorite for Rice, Roti and Naan.

INSTRUCTIONS

Put the pot on saute mode high, add mustard seeds and cumin seeds & add the serrano pepper and onions in oil and saute well.
Add ginger garlic paste fry for a minute or two.
Add the tomatoes and fry till mushy. Add the spices mentioned.
Add water, potatoes and check for salt.
Turn off Saute mode and put manual high for 4 minutes and do NPR or quick release after 5 minutes.
Garnish with cilantro and serve hot.

Notes

If you don’t have coriander powder or garam masala, you can use curry powder.

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About the chef

Subhadra Burugula

Subhadra is born raised in India currently living in Texas. She is very passionate about cooking and photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.

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