Quick Potato Curry Video by Tarla Dalal Video by Tarla Dalal
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Quick Potato Curry Recipe (Pressure Cooker Aloo Sabzi) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
22 Mins
Total Time
37 Mins
Makes
4.00 servings
Ingredients
For Quick Potato Curry
2 cups baby potatoes , peeled
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1 cinnamon (dalchini) stick
1 black cardamom (badi elaichi)
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1 cup finely chopped onion
1 tbsp garlic-ginger-green chilli paste
1 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tbsp Kashmiri red chilli powder
1/2 cup tomato pulp
1/4 cup whisked curds (dahi)
salt to taste
1 tbsp finely chopped coriander (dhania)
Method
For quick potato curry
- To make quick potato curry recipe, prick the peeled baby potatoes using a fork and keep aside.
- Heat oil in a pressure cooker and add the baby potatoes, sauté for 3 to 4 minutes until light golden brown.
- Drain the shallow fried potatoes in a plate and keep aside.
- In the same oil, add cumin seeds, cinnamon stick, black cardamom, cardamom, bayleaf and onions.
- Sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add ginger garlic green chilli paste and sauté for a minute.
- Add turmeric powder, chilli powder, coriander cumin seeds powder, kashmiri chilli powder and ¼ cup hot water. Mix well.
- Add tomato pulp and curd, mix well and cook on a medium flame for 2 to 3 minutes, until oil is released.
- Add the fried potatoes, 1 cup hot water and salt to taste. Mix well and pressure cook on a medium flame for 1 whistle.
- Allow the steam to escape and then open the lid.
- Serve quick potato curry hot garnished with coriander.
See step by step images of Quick Potato Curry ( Desi Khana)
