Pressure Cooker Potato Shaak
This potato curry is ready in minutes using either a pressure cooker or instant pot
Servings: 4
Calories: 107kcal
Ingredients
- 1 tbsp vegetable oil
- 1 tsp whole cumin seeds
- 1 tsp mustard seeds
- 1 dried red chili optional
- a few curry leaves optional
- 1 medium onion sliced
- 1 pound diced potatoes about 3 medium potatoes
- ¾ cup water
- ½ tsp salt
- 1 tsp turmeric powder
- ½ tsp red chili powder
Instructions
- Slice up the onions and dice the potatoes before starting, this goes quick.
- Make a vaghaar by heating the vegetable oil in the pressure cooker. It is hot enough when you add a few mustard seeds and they pop. Add all of the mustard and cumin seeds and the red chili and curry leaves if you are using them.
- When the vaghaar becomes toasty and fragrant, add potatoes, onions, water, turmeric, salt and red chili powder.
- Boil under pressure for 10 minutes (lower the heat and start the timer when the pressure cooker achieves pressure).
Nutrition
Calories: 107kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 306mg | Potassium: 550mg | Fiber: 3g | Sugar: 2g | Vitamin A: 91IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 2mg