Step-by-Step Instructions

1. 1.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 1 minute. 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.

2. 2.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.

3. 3.Sauté Cumin Seeds in Instant Pot

   Turn on the Instant Pot and select the "Sauté" 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 30 seconds until fragrant.

4. 4.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.

5. 5.Pressure Cook the Curry

   Close the Instant Pot lid and set the steam release valve to the "Sealing" position. Select "Pressure Cook" (or "Manual") on High Pressure and set the timer for 4 minutes. Allow the Instant Pot to build pressure and cook.

6. 6.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.

7. 7.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.