Instant Pot Potato Curry Recipe – Coconut Milk & South Indian Spices

Last Updated on 2 months by Neha Deshmukh

Instant Pot Potato Curry Recipe – Coconut Milk & South Indian Spices

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. And this Instant Pot Potato Curry? It’s become a weeknight staple in my kitchen. It’s packed with South Indian flavors, super easy to make (thanks to the Instant Pot!), and honestly, just feels like a warm hug in a bowl. I first made this when I was craving the flavors of home, and it instantly transported me back to my grandmother’s kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any potato curry. It’s a quick, flavorful, and incredibly satisfying dish that brings the vibrant tastes of South India right to your table. The Instant Pot makes it unbelievably convenient – seriously, dinner is ready in under 30 minutes! Plus, the coconut milk adds a lovely creaminess that balances the spices perfectly. It’s easy enough for a weeknight, but special enough to impress guests.

Ingredients

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

• 2 teaspoons oil
• 0.5 teaspoon mustard seeds
• 1 green chili
• 1 inch ginger
• 10-15 curry leaves
• 1 dried red chili
• 1 small yellow onion
• 2 medium potatoes
• 2 medium carrots
• 0.25 cup green peas
• 0.75 teaspoon salt (about 4g)
• 0.75 teaspoon sugar (about 3g)
• 0.125 teaspoon black pepper (about 0.6g)
• 1.25 cup water (300ml)
• 1 cup coconut milk (240ml)
• Cilantro, for garnish

Ingredient Notes

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

Mustard Seeds: Regional Variations & Flavor Profile

Mustard seeds are a cornerstone of South Indian cooking. Black mustard seeds are most common, and they really pop when tempered in hot oil, releasing a nutty, pungent aroma. Don’t skip this step – it’s where a lot of the flavor begins!

Curry Leaves: Fresh vs. Dried & Sourcing

Fresh curry leaves are best, hands down. They have a unique citrusy, almost anise-like flavor. If you can find them at an Indian grocery store, grab a bunch! If you absolutely can’t find fresh, dried curry leaves will work in a pinch, but use about half the amount as the flavor isn’t as potent.

Coconut Milk: Full-Fat vs. Light & Impact on Flavor

I always recommend full-fat coconut milk for curries. It adds a richness and creaminess that light coconut milk just can’t match. You can definitely use light if you prefer, but the curry won’t be quite as decadent.

South Indian Spices: The Essence of the Curry

While this recipe keeps the spice blend relatively simple, feel free to experiment! A pinch of turmeric or a dash of cumin can add extra depth. The balance of salt, sugar, and pepper is key to bringing out all the flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté button on your Instant Pot. Once hot, add the oil and mustard seeds. Listen for them to start popping – that’s when you know they’re ready!
2. Add the green chili, ginger, curry leaves, and dried red chili. Sauté for about 2 minutes, until the onions soften and become fragrant. Your kitchen should smell amazing right about now!
3. Toss in the potatoes, carrots, peas, salt, sugar, and black pepper. Give everything a good mix to make sure the veggies are coated in those lovely spices.
4. Pour in the water and use a spoon to deglaze the pot, scraping up any bits stuck to the bottom. This prevents the “burn” notice and adds extra flavor.
5. Close the lid, making sure the valve is set to sealing. Cook on high pressure for 3 minutes.
6. Once the cooking time is up, do a quick release of the pressure. Carefully open the pot.
7. Press the sauté button again and stir in the coconut milk. Simmer for 2 minutes, allowing the curry to thicken slightly.
8. Garnish with fresh cilantro and serve!

Expert Tips

• Don’t overcrowd the pot: This ensures even cooking.
• Deglazing is key: Seriously, don’t skip this step!
• Taste and adjust: Everyone’s palate is different. Feel free to add more salt, pepper, or chili to your liking.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your coconut milk to ensure it doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce or omit the green chili and dried red chili.
• Medium: Use the recipe as is.
• Hot: Add an extra green chili or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped Serrano pepper for a real kick!

Festival Adaptations (Onam, Pongal)

During Onam and Pongal, you can add a small piece of jaggery (Indian unrefined sugar) along with the sugar for a more traditional flavor.

Serving Suggestions

This potato curry is incredibly versatile. It’s fantastic with:

• Appam (fermented rice pancakes)
• Dosa (thin rice crepes)
• Steamed rice
• Roti or naan

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

What type of rice pairs best with this potato curry?

Basmati rice is a classic choice, but jasmine rice or even brown rice would also be delicious.

Can I make this curry ahead of time?

Yes! You can make the curry up to 2 days in advance and store it in the refrigerator. Just reheat it gently on the stovetop or in the microwave.

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 for a few more minutes to allow it to reduce.

What can I substitute for fresh curry leaves?

Dried curry leaves are the best substitute, but use about half the amount.

Is it possible to make this curry without an Instant Pot?

Absolutely! You can make this curry in a regular pot on the stovetop. Sauté the ingredients as directed, then add the potatoes, carrots, peas, water, and spices. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender.