Try this Instant Pot Potato Peas Curry recipe
- • 1 cup water
- measuring cup used 1 cup = 250 ml
- • 4-5 medium red potatoes or 2 large russet potato
- • 3/4-1 cup of green peas(frozen fresh or tinned is fine)
- • 1green chillies sliced thinly
- • 1 teaspoon cumin/jeera seeds
- • 1 mediumonion(finely chopped)
- • 1 tablespoon finely chopped ginger and garlic or gingergarlic paste
- • 1 cuptomato puree or you may use 2 finely choppe
- • 1/4 teaspoon turmeric powder
- • 1/2 teaspoon red chilli powder (or as required to your taste)
- • 1 teaspoon coriander powder.
- • 1 teaspoon garam masala powder
- • 2 tablespoon cashew-nut cream
- • 2 tablespoon fresh cilantro/coriander leaves
- • 2 teaspoon lime juice(optional)
- • salt as per taste
- • 2-3 tablespoon cooking oil
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Prepare tomato puree by adding 2 medium sized tomatoes into the blender with little water and keep aside.
- Press SAUTE mode on Instant Pot.
- Add oil in to the POT.
- Once POT is hot add cumin,onions,ginger-garlic paste,green chili and fry until onions turn light brown.
- Next add prepared tomato puree,red chili powder,turmeric powder,coriander powder,garam masala powder and cook for 1-2 minutes.
- Add peas,potatoes and salt and mix well.
- Add water and give a stir.
- Close the lid on the pot, and turn valve from VENTING to SEALING position.
- Press CANCEL button on Instant Pot.
- Set the pot to manual (High Pressure) and set timer to 3 minutes
- Do a QUICK RELEASE(QR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
- Remove lid away from you,add cashew-nut cream or fresh cream and garnish with cilantro.
- Potato Peas Curry is ready, serve with hot with chapatis, roti & parathas.
- Prepare tomato puree by adding 2 medium sized tomatoes into the blender with little water and keep aside.
- Heat oil in a pressure cooker.
- Once cooker is hot add cumin,onions,ginger-garlic paste,green chili and fry until onions turn light brown.
- Next add prepared tomato puree,red chili powder,turmeric powder,coriander powder,garam masala powder and cook for 1-2 minutes.
- Add peas,potatoes and salt and mix well.
- Add water and give a stir.
- Close the lid place a whistle and cook for 2 whistles on medium flame.
- Switch off the flame and let the pressure from the cooker release naturally.
- Potato Peas Curry is ready, serve with hot with chapatis, roti & parathas.
Tomato puree does the heaviest structural lifting in this dish, supplying both the acidic backbone and the moisture needed to build a cohesive sauce under pressure. Without sufficient acid from the tomatoes, starches released by the potatoes taste flat and muddy. Fry the tomato puree alongside ground spices for one to two minutes until the raw water content evaporates and the bright red oils separate at the edges. This frying step, known in professional kitchens as bhuna, toasts the aromatic compounds in the turmeric, coriander, and garam masala, driving fat-soluble flavors directly into the cooking oil.
The Chemistry of Pressure Cooking Starches
High-pressure steam forces moisture rapidly into the cell walls of both red and russet potatoes, gelatinizing internal starches far faster than simmering. Setting the Instant Pot to high pressure for three minutes ensures that diced potatoes reach full tenderness without dissolving entirely into the surrounding liquid. Russet potatoes contain more starch and will break down slightly to thicken the curry naturally, whereas waxy red potatoes hold their geometric shape better under prolonged heat. Always allow a quick release only after verifying the internal pressure has subsided safely, preventing the starch matrix from over-softening into a paste.
Balancing Creaminess and Acidity
Cashew-nut cream introduces delicate plant-based fats that coat the tongue, softening the aggressive heat of sliced green chilies and red chili powder. Stir rich cashew cream into the finished curry off the heat to prevent separation or curdling caused by residual starches and tomato acid. Finish the dish with fresh lime juice just before serving; acid added at the very end brightens heavy starches and sharpens the aromatic spices instantly.
