Potato Curry instant pot

 

Ingredients

• 2 tablespoon Oil
• 1 teaspoon Cumin seeds (Jeera)
• 1/4 teaspoon Asafoetida (Hing) optional, skip for gluten-free
• 1 tablespoon Ginger minced
• 1 cup Tomato chopped
• 3 Potatoes cut into small cubes about ½ inch (about 16oz), I used russet potatoes.
• 1 cup Water
• Spices
• 2 teaspoon Coriander powder (Dhaniya powder)
• 1/4 teaspoon Ground Turmeric (Haldi powder)
• 1/2 teaspoon Cayenne or Red Chili powder adjust to taste
• 1/2 teaspoon Salt adjust to taste
• To finish
• 1/2 teaspoon Garam masala adjust to taste
• 1 teaspoon Dry Mango powder (Amchur) or 1 tbsp lime juice
• Cilantro to garnish

Instructions

1. Start the pressure cooker in Saute mode and let it heat. Add oil, cumin seeds, asafoetida and ginger. Saute for 30 seconds.
2. Add tomatoes and spices. Saute for 3 minutes. 
3. Add potatoes and water. Stir well. Press Cancel and close lid with vent in sealing position. 
4. Start on Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
5. Add garam masala and dry mango powder. Stir and mash some potatoes with the back of the ladle. This will help thicken the curry. If you like a thinner gravy, you can add some water and let it come to a boil on sauté mode. 
6. Garnish with cilantro and enjoy with poori, naan or rice. 

Source: Piping Pot Curry