How to make Crunchy beans and potato curry in Instant Pot in 5 minutes
Ingredients
- 1 1/2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- Ginger-garlic paste
- 1 medium size potato ( thinly sliced )
- Spices
- Turmeric 1/4 tsp
- Chili powder 1/2 tsp -1 tsp (depending on spice level)
- Garam masala 1/2 tsp
- Coriander powder 1 tsp
- 1 1/2 cup beans
- Salt to taste
- 1 TBSP Peanut powder
- coriander for garnishing
Steps for making curry in instant pot
- Start instant pot on SAUTE mode.
- Add oil in the instant pot steel liner.
- As soon as oil is hot add mustard seeds , cumin seeds and asafoetida (hing).
- Add ginger-garlic paste, mix it.
- Add potatoes and beans, mix it.
- Now add spices – Garam masala, red chili powder, coriander powder, turmeric powder and salt.
- Lastly add peanut powder, mix it.
- Press CANCEL button to stop saute mode.
- Check sealing ring is snug fit and close the lid. Remember to set whistle on sealing .
- Press MANUAL button and set the timer for 1 minute.
- 5 minutes after timer is done, put the whistle on venting mde (let all pressure come out) and open the lid.
- Curry is ready.
Note
- If you want gravy in the curry, you can add 1-2 tbsp water.
- Always make sure your vegetables are of same size, like as we are cooking this recipe for 1 minute in instant pot then we are cutting these potatoes little thin.