Potato Curry

By: Subhadra Burugula

Potato Curry
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["If you don’t have coriander powder or garam masala, you can use curry powder."]
cuisine icon Keywords
15-30 min, 4 servings, cilantro, contributed, cook 20 min, coriander powder, dairy free, easy, garam masala, ginger-garlic paste, gluten free, indian, low fat, mustard seeds, oil, onion, plant-based, potatoes, prep 5 min, pressure cook, red chili powder, salt, sauté, serrano pepper, side dish, Subhadra Burugula, tomatoes, turmeric, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
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
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.
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