This popular Punjabi curry is a simple and comforting dish. I almost always have potatoes in my pantry and a bag of frozen peas in the freezer and so even when the fridge is empty, I can still create this delicious curry. Potatoes and peas are humble ingredients, but when you serve them in a fragrant spiced tomato sauce, they really shine.
2medium potatoesapprox. 1 pound, chopped (in 1-1 ½ inch pieces)
2cupsfresh or frozen peas
1 ½cupswater
Instructions
Press the sauté button on the Instant Pot, add the oil and allow it to heat up for a minute. Add the cumin seeds and serrano pepper and once the cumin seeds turn brown, add the remaining ingredients to the pot.
Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
Open the valve to quick release any remaining pressure. If you prefer a thicker consistency, mash a bit of the potato into the curry.