Baby Potato Curry Recipe
Baby Potato Curry is one of the easiest and delicious Indian potato curry recipes. Find how to make potato curry in an instant pot and stovetop.
Servings: 4
Calories: 327kcal
Equipment
- Heavy Bottom Kadhai
- Instant Pot
Ingredients
- 10 - 12 Baby Potato
- 1 Cup chopped onion
- 1 green chili
- 2 teaspoon ginger-garlic paste
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 bay leaf
- 1 teaspoon Garam Masala see recipe
- 2 tablespoon mustard oil (sarson oil)
Instructions
- Wash the potato. Peel the skin (if you prefer). Set aside.
- Make smooth paste of onion and green chili. Transfer to a bowl. Keep aside.
- Heat oil in a skillet or inner pot of instant pot. Once the oil starts fuming reduce the heat to low. Add bay leaf and fry for 10 second.
- Next, add the onion paste and fry over low heat. Keep stirring the onion paste while frying.
- Once the onion paste starts leaving the sides of the pan, add ginger-garlic paste. Add a tablespoon or so of water. Fry the masala for 3 - 5 minutes or till the raw smell wafts away.
- Next add the salt, spices, and the potato. Fry the potato in the masala for 5 - 10 minutes. Keep stirring while frying.
- Add two cups of water or more if you prefer more soupy curry. Seal the pressure cooker with the lid or cover the skillet with a lid. Cook the potato over low heat for 10 - 15 minutes.
- Allow the steam to release naturally from the pressure cooker. Open the lid, check the potato for doneness and taste the gravy.
- Garnish the baby potato curry with chopped coriander.
- Serve Baby Potato Curry warm with chapati or rice.
Nutrition
Serving: 100grams | Calories: 327kcal | Carbohydrates: 59g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 1377mg | Fiber: 9g | Sugar: 5g | Vitamin A: 148IU | Vitamin C: 65mg | Calcium: 50mg | Iron: 3mg