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By :Subhadra Burugula |
Course | Side Dish |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Side Dishes |
Duration | 15-30 min |
Diet | Dairy Free, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Potatoes |
Prep Time | 5 minutes |
Cook Time | 20 minutes |
Servings |
4 servings
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Ingredients
Spices
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If you don’t have coriander powder or garam masala, you can use curry powder.
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Its good, if you call it potato soup. There is no curry in it at all.
I tend to over salt dishes so was cautious on this one. Other than personally needing more salt, it reminded me of the curry dishes I had in southern India. I served it with some full fat yogurt. Very simple.
Personally for my taste – this recipe was spot on. Don’t cut your potatoes too small or it will disintegrate to mush. But the flavors in this dish are excellent. I’m not an overly spicy girl so I cut down on the hot ingredients but still had a little spice to it. Excellent – one I will do again.
Add some frozen green peas, same time as potatos and this will make it perfect.
My first dish in the Instant Pot! It came out very well. love the spices. Do you cook some of the cilantro or just save it for afterward as fresh garnish? I cooked some of it, and I think the texture was not right.
@Heather J. Lowe — Its a personal choice to cook cilantro or not and also depends on the dish being made. I think if you didnt like the taste of cooked cilantro or the texture then add & mix just before serving as a garnish.
The instructions mention cumin seeds but those are not listed among the ingredients. Have used this recipe twice now and it tastes good but I almost always fail to add enough salt and might experiment with adding a bit more garam masala.