Baby Potato Recipe – Kashmiri Chili & Cashew Curry in Instant Pot

Last Updated on 2 months by Neha Deshmukh

Baby Potato Recipe – Kashmiri Chili & Cashew Curry In Instant Pot

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take all day to make. Well, look no further! This Baby Potato Curry, made in the Instant Pot, is a total game-changer. It’s creamy, subtly spiced, and packed with flavor thanks to the Kashmiri chili and cashew paste. I first made this when I was craving something cozy and a little different, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just another potato curry. The combination of tender baby potatoes, a rich cashew-based gravy, and the beautiful color from Kashmiri chili powder is simply divine. Plus, the Instant Pot makes it incredibly easy and quick – perfect for a weeknight meal! It’s a little bit special, a little bit comforting, and a whole lot delicious.

Ingredients

Here’s what you’ll need to create this magic:

• 10 baby potatoes
• 2 tablespoons ghee
• 1 large yellow onion
• 2 teaspoons ginger
• 2 teaspoons garlic
• 2 tomatoes (pureed) – about 1 cup
• ½ teaspoon ground turmeric
• 1 tablespoon Kashmiri red chili powder
• ½ teaspoon garam masala
• 1 teaspoon kosher salt
• ½ cup water (120ml)
• 15 cashews
• ½ cup warm milk (120ml)
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• ½ cup cilantro, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Cashews & Their Role in Creaminess
Cashews are the secret to that unbelievably smooth and creamy texture. Don’t skimp on them! Soaking them is key – it softens them up for easy blending.

Kashmiri Chili Powder: Flavor & Color
Kashmiri chili powder isn’t about heat; it’s about color and a mild, fruity flavor. It gives the curry that gorgeous red hue without making it fiery. You can find it at most Indian grocery stores or online.

Ghee: Traditional Flavor & Aroma
Ghee adds a wonderful richness and authentic Indian flavor. If you don’t have ghee, you can substitute with vegetable oil, but ghee really elevates the dish.

Baby Potatoes: Choosing the Right Variety
I prefer using red baby potatoes or Yukon gold baby potatoes. They hold their shape well during pressure cooking and have a lovely creamy texture.

Instant Pot Convenience

The Instant Pot is a lifesaver for this recipe. It cuts down on cooking time and ensures the potatoes are perfectly tender. If you don’t have an Instant Pot, don’t worry – I’ve included stovetop instructions in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the cashews in warm milk for about 10 minutes. This will help them blend into a super smooth paste.
2. Now, set your Instant Pot to the ‘Sauté’ mode. Add the ghee and let it melt. Once hot, add the chopped onion and cook for about 2 minutes, keeping the lid slightly ajar.
3. Add the ginger-garlic paste and cook for another minute until fragrant. Then, add the reserved potato cores, tomato puree, turmeric, Kashmiri chili powder, garam masala, and salt. Cook for 2 minutes, stirring occasionally.
4. Add the baby potatoes and water to the Instant Pot. Close the lid and set the valve to ‘Sealing’. Pressure cook on ‘High’ for 8 minutes.
5. Once the cooking cycle is complete, do a quick pressure release. Carefully open the lid.
6. Finally, stir in the kasoori methi and the cashew paste. Sauté for another 2 minutes, stirring constantly, to thicken the sauce. Adjust salt to taste and garnish with fresh cilantro. Serve hot!

Expert Tips

A few little things to keep in mind for the best results:

Achieving the Perfect Cashew Paste Consistency
Make sure your cashews are completely submerged in warm milk while soaking. And when blending, add a little extra milk if needed to get a really smooth, creamy paste.

Balancing Spice Levels with Kashmiri Chili
Kashmiri chili is mild, but you can always add a pinch of regular chili powder if you like a bit more heat.

Using the Sauté Function Effectively
Don’t be afraid to use the Sauté function! It’s great for building flavor and thickening the sauce at the end.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
Simply substitute the ghee with vegetable oil and use plant-based milk for soaking the cashews.

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your garam masala is also gluten-free.

Spice Level Adjustment (Mild to Spicy)
Adjust the amount of Kashmiri chili powder and add a pinch of cayenne pepper or regular chili powder for extra heat.

Festival Adaptation (Navratri/Diwali)
This curry is perfect for festive occasions! You can add other vegetables like peas or cauliflower to make it even more substantial.

Serving Suggestions

This Baby Potato Curry is fantastic with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes work best in this curry?
Red baby potatoes or Yukon gold baby potatoes are ideal. They hold their shape well and have a creamy texture.

Can I use store-bought cashew paste instead of making my own?
You can, but homemade cashew paste tastes so much fresher and creamier! If you’re short on time, store-bought is okay, but try to find a good quality one.

How can I adjust the thickness of the curry?
If the curry is too thick, add a little more water. If it’s too thin, sauté for a few more minutes to allow it to reduce.

What is Kashmiri chili powder and where can I find it?
Kashmiri chili powder is a mild chili powder known for its vibrant red color and fruity flavor. You can find it at Indian grocery stores or online.

Can this recipe be made on the stovetop instead of in an Instant Pot?
Yes! Sauté the onions, ginger, and garlic in a pot. Add the tomatoes and spices and cook for 5-7 minutes. Add the potatoes and water, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

Is it possible to freeze leftovers of this potato curry?
Yes, you can freeze leftovers for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!