Instant Pot Potato Curry Recipe – Hing & Kasuri Methi Flavors

Last Updated on 2 months by Neha Deshmukh

Instant Pot Potato Curry Recipe – Hing & Kasuri Methi Flavors

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 quick, easy, and packed with that warm, inviting flavor that just feels like home. I first made this when I was craving something simple but deeply satisfying, and it’s been a hit ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any potato curry. The magic lies in the combination of spices – especially the hing (asafoetida) and kasoori methi (dried fenugreek leaves). They add a depth of flavor you won’t find in your average potato dish. Plus, the Instant Pot makes it unbelievably fast! Seriously, from start to finish, you’re looking at under 30 minutes. Perfect for busy evenings when you want a delicious, homemade meal without the fuss.

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 3 medium russet potatoes
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• ½ – 1 teaspoon fenugreek seeds
• ¼ – ½ teaspoon hing (asafoetida)
• 1 tablespoon ginger paste
• 1 teaspoon minced green chili
• 2 medium tomatoes
• ½ – 1 teaspoon ground turmeric
• 2 teaspoons Kashmiri red chili powder
• 2 teaspoons coriander powder
• ½ – 1 teaspoon garam masala
• 2 teaspoons kosher salt
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• ¼ cup cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor!

Russet Potatoes: Choosing the Right Variety
Russet potatoes are my go-to for this recipe because they hold their shape well during pressure cooking, but still get wonderfully fluffy. Yukon Golds work in a pinch, but they might break down a little more. About 600-700g of potatoes is perfect.

Spices: The Significance of Cumin, Fennel & Fenugreek
These three spices are the foundation of the flavor profile. Cumin adds warmth, fennel brings a subtle sweetness, and fenugreek lends a slightly bitter, nutty note. Don’t skip them!

Hing (Asafoetida): A Unique Flavor Profile & Its Benefits
Hing has a… unique smell when you first open the jar! But trust me, it transforms when cooked. It adds an umami depth that’s hard to describe. It’s also known for aiding digestion. A little goes a long way – start with ¼ teaspoon and adjust to your taste.

Kasoori Methi (Dried Fenugreek Leaves): Regional Variations & Aroma
Kasoori methi is essential for that authentic Indian flavor. It has a lovely, slightly sweet aroma. You can find it at most Indian grocery stores. Crushing it between your palms before adding it releases its fragrance.

Kashmiri Red Chili Powder: Color and Mild Heat
This chili powder is all about color! It gives the curry a beautiful vibrant red hue without a ton of heat. If you want more spice, you can add a pinch of cayenne pepper.

Oil: Traditional Oils for Indian Cooking
I usually use vegetable oil or canola oil, but you can also use mustard oil for a more authentic, pungent flavor. Just be aware that mustard oil has a strong taste that not everyone loves.

Step-By-Step Instructions

Alright, let’s get this curry going!

1. Peel and cut the potatoes into ¾-inch cubes. Not too small, or they’ll disintegrate!
2. Set your Instant Pot to sauté mode and heat the oil. Once hot, add the cumin seeds. You’ll know they’re ready when they start to sizzle and pop – usually within 30 seconds.
3. Add the fennel and fenugreek seeds and cook for another 15-30 seconds, stirring constantly. Be careful not to burn them!
4. Stir in the hing, ginger paste, and minced green chili. Cook for about 2 minutes, until fragrant.
5. Add the chopped tomatoes, turmeric, Kashmiri red chili powder, coriander powder, garam masala, and salt. Cook for another 2-3 minutes, stirring occasionally, until the tomatoes soften and start to break down.
6. Add the cubed potatoes and water. Give everything a good stir to make sure the potatoes are coated in the spice mixture.
7. Secure the lid on your Instant Pot and set it to pressure cook on high for 3 minutes. Then, do a quick release of the pressure.
8. Once the pressure is released, open the lid. Add the lemon juice and stir. If you like a creamier texture, gently mash some of the potatoes with the back of a spoon.
9. Crush the kasoori methi between your palms and sprinkle it over the curry. Garnish with fresh cilantro.
10. Serve hot with roti, paratha, or rice!

Expert Tips

• Don’t overcrowd the Instant Pot: If you’re doubling the recipe, you might need to cook it in batches.
• Adjust the water: If you prefer a thicker curry, use slightly less water. For a thinner curry, add a little more.
• Taste as you go: Adjust the salt and spices to your liking.

Variations

Vegan Adaptation: This recipe is naturally vegan! Just double-check that your garam masala doesn’t contain any animal products.

Spice Level Adjustment (Mild, Medium, Hot):
* Mild: Reduce the Kashmiri red chili powder to 1 teaspoon and omit the green chili.
* Medium: Use the recipe as written.
* Hot: Add ½ teaspoon of cayenne pepper or a finely chopped serrano pepper.

Instant Pot vs. Stovetop Method: If you don’t have an Instant Pot, you can make this on the stovetop. Sauté the spices as directed, then add the potatoes and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

Regional Variations (North Indian, Gujarati): My friend’s mom, who’s from Gujarat, adds a pinch of sugar to her potato curry to balance the flavors. It’s a lovely touch! North Indian versions sometimes include a dollop of yogurt at the end.

Serving Suggestions

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

• Warm roti or paratha
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers will keep in the refrigerator for up to 3 days.

FAQs

Can I use a different type of potato for this curry?
Yes, Yukon Gold potatoes will work, but they might break down a bit more.

What can I substitute for hing if I don’t have it?
It’s hard to perfectly replicate the flavor of hing, but you can try a pinch of garlic powder and onion powder.

How can I adjust the thickness of the curry?
Use less water for a thicker curry, and more water for a thinner curry. You can also mash some of the potatoes to thicken it up.

Can this curry be made ahead of time?
Yes, you can make it a day or two in advance. The flavors will actually develop even more!

What is the best way to store leftover potato curry?
Store it in an airtight container in the refrigerator.

Can I freeze this potato curry?
Yes, it freezes well! Let it cool completely before transferring it to a freezer-safe container.

What is Kasoori Methi and where can I find it?
Kasoori methi is dried fenugreek leaves. You can find it at most Indian grocery stores, or online.