To start with, you'll want to gather the bulk of your aromatics. Turmeric, coriander, garam masala, cumin, chili powder, cardamom, and ginger will all work well in the curry sauce. Some recipes will call for the addition of dried fenugreek leaves, which have a sweet, earthy flavor, or fennel seeds, which can bring a hint of sweet licorice. Either works nicely to add a bit of sweet spice to your sauce. Once you have your spices sorted, you can make your curry base.
Next, you'll turn on your Instant Pot's sauté function and briefly cook a base of tomato paste, onions, garlic, and the main fresh spices mentioned above. After all the flavors begin to blend, you'll add in your peeled potatoes (chopped into wedges if the potatoes are large) and about 1/2 cup of water. From there, you'll pressure-cook this mix for about eight minutes. After a quick release, you'll find perfectly tender potatoes waiting in a gorgeous curry sauce.
The final steps are all about imparting tasty finishing touches, like stirring a bit of milk or yogurt into the sauce to add a tangy, creamy element, or adding a bit of chopped cilantro to the mix. Either way, this is a vegetarian dish that'll be the ideal comfort food entry for meatless Mondays.
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September 11, 2023 at 07:30PM
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