Since my daughter will be heading off to college in a few weeks, I decided to post a series of quick recipes that she can make at school in her Instant Pot.

This is a simple delicious Potato Curry that takes just 4 minutes to cook in the Instant Pot! The ingredients are pantry staples and of course Indian spices are already in your “masala dabba”. You can use any type of potato. If you do decide to use russet, it’s best to peel them. The peels can be left on the Yukon gold or red potatoes. The curry tastes delicious with basmati rice or you can serve it with chapati, naan or pita bread.

Instant Pot Potato Curry

Ingredients

• 2 medium potatoes
• 1 small onion
• 1 tablespoon olive oil
• 1/2 teaspoon each mustard seeds & cumin seeds
• 1/8 teaspoon hing
• 5-6 fresh or dry curry leaves, if available
• 1/2 cup tomato sauce
• 1/2 teaspoon masala paste (green peppers, ginger & garlic)
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1/4 teaspoon chili powder
• 1 teaspoon salt or to taste
• 1 cup water
• fresh cilantro to garnish

Method

1. Peel and chop the onion.

2. Peel and cube potatoes, about 1/2 inch.

3. Heat the oil in the Instant Pot- “Sauté” “High Heat” setting.

4. Add the cumin and mustard seeds. Stir. Once the seeds start popping, add the hing and the curry leaves. Stir for 15-20 seconds.

5. Add the chopped onions. Sauté until the onions are translucent and starting to brown.

6. Add the remaining ingredients except for the water, stir and then add the water.

7. Cover the Instant Pot, set to High Pressure and 4 minutes.

8. Allow the Instant Pot to cool. Open the pot, stir and garnish with cilantro.