Elaine Walker, Slow Cooker or Instant Pot, Vegetables

Potato Curry in Tomato Gravy (Aloo Rasedar)

2 tablespoons olive oil
1 teaspoons cumin seeds
1 tablespoon ginger, minced
1 cup tomato, chopped
2 teaspoons coriander powder
1/4 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne or red chili powder (adjust to taste)
1 teaspoon vegetable masala (optional)
2 to 3 potatoes (1 pound) cut into 1/2 inch cubes
1 cup water
1/2 teaspoon garam masala (adjust to taste)
1 tablespoon lime juice

  1. In a large skillet, add oil, cumin seeds, and ginger. Saute for a few minutes.
  2. Add tomatoes, coriander, turmeric, cayenne or chili powder and vegetable masala. Saute for another 3 minutes, then pour all into Instant Pot.
  3. Add potatoes and water to Instant Pot. Stir well.
  4. Start on Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
  5. Add garam masala and lime juice. Stir.
  6. Optional, mash some potatoes with the back of the ladle. This will help thicken the curry. If you like a thinner gravy, you can add some water and let it come to a boil on sauté mode.

Note:
This potato curry thickens as it cools. Before eating, add water as needed and heat the curry.