Potato curry or Potato Poricha Kozhambu is a very easy dish to put together in the instant pot. I do like my elaborate Sunday dinners, but during the week I prefer quick dishes that are low-fuss without compromising on taste. This recipe comes from my mother, and I honestly didn’t believe her when she first told me how to make it because it’s one of my favorite things in the world and yet so ridiculously simple to make! It’s a light comforting stew that you can put together in less than 30 mins, and it is all kinds of satisfying.
When cooking in the instant pot, I tend to use an immersion blender on my curries. However, with this potato curry, there isn’t any blending that needs to be done. It’s important to chop the onions into thin long slices. The onions disintegrate nicely during the pressure cooking so that all you need to do when you open up the instant pot is to give the curry a nice stir to ensure the onions fall apart. This is very important to me since I’m not a fan of chunky curries. The urad dal in this recipe is a nice-to-have, which is what makes this so great because all you need are onions, potatoes and the simplest of spices. This recipe has inspired me to try more one-pot-one-shot methods where there isn’t a lot of other fussing about that you need to do with your dish. If you’re into experimenting, you can try adding other veggies in along with the potatoes (I’m a bit of a purist when it comes to my potato stew so you won’t see me adding a carrot to this dish).
It can be had as an accompaniment to bread, pooris or chappatis, or you can just ladle it over some rice or quinoa. My favorite way to have it though is as an accompaniment to paruppu podi (lentil powder) but I’ll save that amazing recipe for another day!
Potato Curry
Equipment
- Instant Pot
Ingredients
- 2 Large onions
- 2 Medium potatoes
- 0.5 tsp Urad dal Optional
- 0.25 tsp Turmeric powder
- 0.5 tsp Chili powder
- 0.5 tsp Coriander powder
- 1 tsp Salt
- 2 cups Water
- 2 tbsp Olive oil
Instructions
- Peel the potatoes and chop them into large cubes.
- Chop the onions into thin long slices.
- Bring the instant pot to medium-high heat in sauté mode and
add the oil. - After a minute, add the urad dal and wait for it to become
golden. This will take about 1 minute. - Now add the thinly sliced onions and sauté until
translucent. - Then add the turmeric powder, chili powder and salt.
- Sauté for about a minute and then add the cubed
potatoes along with 2 cups water. - Switch the instant pot off and close the lid. Set it to manual high pressure for 10 minutes
- When it is done, do a quick release. Your potato curry is ready!
My mom used to make this. My all time favorite.
I had never thought potatoes in gravy could be made without tomatoes… but when I had it I was literally licking my fingers … simply WOW… a must try
Fab!
Simple, yet delicious.
Very simple dish . Easy to make . I love it!
This recipe is awesome!! It’s simple, quick and very delicious.