Instant Pot Baby Potato Recipe – Cashew & Fenugreek Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Baby Potato Recipe – Cashew & Fenugreek Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful dishes that don’t take all day to make. This Instant Pot Baby Potato Curry is exactly that – a creamy, aromatic delight that comes together surprisingly quickly. I first made this when I was craving something cozy and flavorful, and it’s been a family favorite ever since. The cashew and fenugreek combination is just magical!

Why You’ll Love This Recipe

This isn’t just another potato curry. The cashew sauce adds a richness you won’t believe, and the fenugreek leaves (Kasuri Methi) bring a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. Plus, using the Instant Pot makes it incredibly convenient – perfect for busy weeknights. It’s easy, flavorful, and guaranteed to impress!

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 11-12 baby potatoes
• 1 onion
• 2 garlic cloves
• 1 inch ginger
• 2 tomatoes
• 1/3 cup cashews
• 1 tablespoon oil
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1 teaspoon salt
• 0.5 teaspoon turmeric
• 0.25 teaspoon cayenne pepper (or more, to taste!)
• 1 teaspoon dried fenugreek leaves (Kasuri Methi)
• 2 tablespoons heavy cream/yogurt/coconut milk (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Cashews: Quality and Soaking

Using good quality cashews really impacts the creaminess of the sauce. I prefer using whole cashews, but you can use broken pieces too. Soaking them in warm water for at least 30 minutes (or even better, an hour!) before blending will give you an ultra-smooth sauce.

Fenugreek Leaves (Kasuri Methi): Regional Variations & Aroma

Kasuri Methi is a game-changer. It has a distinct aroma that’s hard to replicate. You can find it at most Indian grocery stores. Don’t skip it if you can help it! Rubbing the dried leaves between your palms before adding them releases their fragrance.

Spices: Balancing Heat & Flavor – Paprika, Garam Masala, Cayenne

We’re building layers of flavor here. Paprika provides a lovely color and mild sweetness, garam masala adds warmth and complexity, and cayenne gives it a little kick. Feel free to adjust the cayenne to your spice preference.

Potatoes: Choosing the Right Variety for Curry

Baby potatoes are perfect because they don’t need peeling and hold their shape well during pressure cooking. Yukon Gold or red potatoes work beautifully.

Oil: Traditional Oils Used in Indian Cooking

Traditionally, mustard oil or ghee are used in Indian cooking for their distinct flavors. However, vegetable oil or any neutral oil works perfectly well if you don’t have those on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those baby potatoes a good scrub and prick them all over with a fork. This helps the flavors get inside the potatoes.
2. Next, roughly chop the onion, garlic, ginger, and tomatoes. Then, pop them into a blender with a splash of water and blend until you have a smooth paste.
3. Now, for the cashew sauce. Blend the cashews with about ½ cup (120ml) of water until it’s super creamy. Set this aside.
4. Turn on your Instant Pot and select the sauté function. Add the oil and once it’s hot, pour in the onion-tomato paste. Sauté for 8-10 minutes, stirring occasionally, until it thickens and the raw smell disappears.
5. Add the paprika, garam masala, salt, turmeric, and cayenne pepper to the Instant Pot. Sauté for another minute, stirring constantly, to toast the spices.
6. Add the pricked baby potatoes and ½ cup (120ml) of water to the Instant Pot. Give everything a good stir to coat the potatoes in the spice mixture.
7. Seal the Instant Pot lid and set it to pressure cook on high for 8 minutes. Once the cooking time is up, do a quick pressure release.
8. Carefully open the lid and stir in the cashew sauce, dried fenugreek leaves, and cream/yogurt (if using). Simmer for a couple of minutes to let the flavors meld.

And that’s it! Your Instant Pot Baby Potato Curry is ready to enjoy.

Expert Tips

• Don’t overcrowd the Instant Pot. If you’re doubling the recipe, you might need to cook it in batches.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a richer flavor, add a tablespoon of ghee at the end.

Variations

• Vegan Adaptation: Skip the cream/yogurt or use coconut milk instead.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or increase the cayenne pepper to control the heat. My friend, Priya, loves to add a pinch of chili powder for an extra kick.
• Festival Adaptations (Navratri/Diwali): During Navratri, you can skip the onion and garlic for a satvik version. For Diwali, a dollop of fresh cream makes it extra festive.

Serving Suggestions

Serve this curry hot with fluffy basmati rice, warm naan, or roti. A side of raita (yogurt dip) is always a welcome addition. My family loves it with a simple cucumber and tomato 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?

Baby potatoes are ideal, but Yukon Gold or red potatoes are great substitutes.

Can I make this curry without an Instant Pot?

Yes! You can make it in a regular pot on the stovetop. Sauté the spices and potatoes as directed, then add water and simmer until the potatoes are tender (about 20-25 minutes).

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, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the purpose of pricking the potatoes?

Pricking the potatoes allows steam to escape during cooking and helps the flavors penetrate the potatoes more easily.

Can I use cashew butter instead of whole cashews?

Yes, you can! Use about 2 tablespoons of cashew butter and reduce the amount of water you add.

How do I store leftover curry and reheat it properly?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Is Kasuri Methi essential to the flavor profile?

While you can make the curry without it, Kasuri Methi adds a unique and essential aroma and flavor. I highly recommend using it if you can find it!