Instant pot potato curry – Instant pot aloo curry



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


simple and delicious vegan Instant pot potato curry. This video shows making Indian potato curry and basmati rice at one time in an Instant pot.

Tips to make instant pot potato curry
1. It is important to chop the potatoes to 1 inch cubes. Smaller sized pieces acquire mushy too quickly. For firm or aldente cooked potatoes chop them bigger.
2. Saute the onion tomato masala well before adding the potatoes otherwise you will smell them raw.
3. You can simply substitute garam masala and chilli powder with any curry powder. But adjust the quantity as needed.
4. Since the curry is cooked for just 4 mins, it is important to soak to the rice for 30 mins in hot water. Also it is important to use hot water to cook the rice. Otherwise the rice will be on the harder side.
5.Pouring coconut milk is optional. If using pour it across the sides and not over the potatoes. This avoids them turning mushy.

For complete recipe and details you can check my blog link:
https://www.indianhealthyrecipes.com/potato-curry-aloo-sabzi/

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