Recipe courtesy of Potatoes USA.
Makes 4 servings
- 2 tsp oil
- ¾ tsp cumin seeds
- 1 medium red onion
- 2 green chilies, sliced
- 4 large garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 3 medium tomatoes, pureed
- 1½ tsp curry powder
- ½ tsp garam masala
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- ¼ tsp red chili powder (optional)
- Salt, to taste
- 4 white potatoes (440g), diced
- 2 (15.5 oz) cans of chickpeas
- ¾ cup water
- 2 tbsp chopped cilantro
- ⅓ cup coconut milk
- Juice of ½ lemon
- More cilantro for garnishing
How to make it
Press Sauté button on the Instant Pot.
Once hot, add oil and then add the cumin seeds.
Let the cumin seeds sizzle and then add chopped onion and green chili. Cook till onions are soft and translucent, around 2 to 3 minutes.
Add garlic and ginger. Cook another 2 minutes and then add the tomato puree. Cook the tomato puree for 2 minutes and then add curry powder, garam masala, cumin powder, turmeric, and salt. Also add the red chili powder, if using. Cook the spices for a minute or two.
Add diced potatoes, chickpeas, and water and stir to combine.
Add 2 tbsp chopped cilantro and close the lid of the Instant Pot.
Press the manual button and cook on high pressure for 5 minutes. Then select Natural Pressure Release for 10 minutes. Then release the remaining pressure manually (Quick Release).
Add coconut milk and lemon juice and adjust spice levels to taste.
Garnish with cilantro and enjoy the curry over rice.