Potato CurryAlissa Saenz: A Steamy Comfort in Your Pressure Cooker
This creamy potato curry blends Indian spices, tender potatoes, chickpeas, and peas in a rich coconut tomato sauce, made quickly in the pressure cooker for comfort in every bite.
Equipment
- 1 Pressure cooker Large size
Ingredients
Main ingredients
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 2.5 pounds russet potatoes cut into 1-inch cubes
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 14 ounces diced tomatoes
- 14 ounces chickpeas drained and rinsed
- 0.5 cup frozen peas thawed
- salt and pepper to taste
- fresh cilantro for garnish (optional)
Instructions
Instructions
- Heat the oil in your pressure cooker on medium. You gotta smell that warmth before adding anything.
- Add diced onion and sauté for about 5 minutes until soft and kinda translucent. This builds your flavor base.
- Stir in garlic, ginger, garam masala, cumin, turmeric, paprika, cumin seeds, and mustard seeds. Cook 1-2 minutes stirring till you notice the fragrance.
- Add your chopped potatoes next and make sure they coat well in all that spice goodness.
- Pour in enough vegetable broth to just cover the potatoes, then add the diced tomatoes and chickpeas. Lock the lid and set pressure to high.
- Once you hear the valve hiss, cook for 7 minutes. This short steam cue cooks potatoes just tender.
- Use quick release to get that pressure down fast, then open the lid carefully. Stir in coconut milk and peas.
- Simmer uncovered with the lid off for 5 minutes to thicken the curry. Mash a few potato chunks gently to get that creamy texture you love, then season with salt and pepper. Serve hot with rice or naan.
Notes
Serve hot, garnished with fresh cilantro. Store leftovers in the fridge up to 5 days or freeze for longer storage.