Step-by-Step Instructions

1. 1.Sauté Aromatics and Vegetables

   Turn on the Instant Pot to Sauté mode. Add 2 tbsp oil. Once hot, add cumin and mustard seeds. When they splutter, add 1 chopped onion, 1/2 cup chopped carrot, curry leaves, salt, and turmeric. Mix well.

2. 2.Cook Onions

   Cover the pot with a glass lid and fry the mixture, stirring occasionally, until the onions become soft and light pink.

3. 3.Add Flour and Spices

   Add 3 tbsp of chickpea flour and fry for one minute, stirring constantly. Then, add 1 tbsp of curry powder and mix it in.

4. 4.Deglaze and Add Potatoes

   Pour in 3 measuring cups of water and immediately scrape the bottom of the pot to release any stuck bits. Add 8 peeled and cubed potatoes and stir. Taste the water and adjust salt and spices if necessary.

5. 5.Pressure Cook

   Close the Instant Pot lid, set the valve to 'Sealing'. Select Manual or Pressure Cook mode and set the timer for 4 minutes.

6. 6.Natural Pressure Release and Finish

   Once the cooking is complete, allow the pressure to release naturally for 10 minutes (NPR). Then, perform a quick release for any remaining pressure. Open the lid and add the frozen green peas, 2 chopped green chillies, and 3 tbsp chopped ginger. Stir to combine; the residual heat will cook the peas.

7. 7.Serve

   The curry should have a thick, gravy-like consistency. Serve hot with phulka, plain paratha, or poori.