Instant Pot Potato Curry – North Indian Style
Main Ingredients
For Grinding
Spices for Tomato Paste
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Ground Spices and Yogurt Mixture
Roast 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, 1 dry red chili, a handful of almonds, and a handful of cashews in a microwave for . Grind the roasted spices and nuts into a coarse powder. In a bowl, mix this ground powder with 1 cup of yogurt until well combined. Set aside.
Prepare Tomato Paste
In a blender, combine the 4 chopped Roma tomatoes, 1 tablespoon of store-bought curry powder, 1/2 teaspoon of turmeric powder, salt to taste, and 1/2 cup of water. Blend until you get a fine, smooth paste.
Sauté Cumin Seeds in Instant Pot
Turn on the Instant Pot and select the "" mode (Normal pressure). Add 2 tablespoons of oil to the inner pot. Once the oil is hot, add 1 teaspoon of cumin seeds and let them splutter for about until fragrant.
Add Tomato Paste and Potatoes
Press "Cancel" on the Instant Pot. Pour the blended tomato paste into the pot. Add the 6 peeled and chopped potatoes to the pot and mix well with the tomato paste, ensuring the potatoes are coated.
Pressure Cook the Curry
Close the Instant Pot lid and set the release valve to the "Sealing" position. Select "Pressure Cook" (or "Manual") on High Pressure and set the timer for . Allow the Instant Pot to build pressure and cook.
Natural Pressure Release and Add Yogurt
Once the cooking cycle is complete, allow for Natural Pressure Release (NPR). This means letting the pressure release naturally until the float valve drops. Once the float valve drops, carefully open the lid. Add the prepared yogurt-spice-nut mixture to the cooked curry and stir gently until it is fully incorporated and the curry has a creamy consistency.
Garnish and Serve
Garnish the Instant Pot Potato Curry with fresh green chilies and a sprig of fresh cilantro. Serve hot with your choice of naan, puri, fulka, or vegetable rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- StoreUp to 5 days
This curry stays good for 4-5 days in the refrigerator.
Variations
Simple ways to adapt this recipe.
- Serve with naan
Puri, fulka, or vegetable rice.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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