Step 1

Blend onion, tomato, ginger, garlic, and serrano pepper to a fine paste in a blender like Vitamix.

Step 2

Turn on the Instant Pot on saute mode in the normal setting.

Step 3

Once it is hot, add oil to the Instant Pot liner.

Step 4

After the oil is hot, add the cumin seeds, mustard seeds, curry leaves, and whole red chili and saute for a few seconds until the seeds crackle.

Step 5

Add the blended onion-tomato puree to the Instant Pot liner.

Step 6

Add the spices - coriander powder, cumin powder, turmeric powder, and red chili powder.

Step 7

Saute for about 4-5 minutes until the moisture evaporates.

Step 8

Add water and deglaze the bottom of the pot with a spatula.

Step 9

Add the potatoes and salt.

Step 10

Press cancel and come out of the saute mode.

Step 11

Close and lock the lid with the pressure release valve in the sealing position.

Step 12

Cook on the high-pressure mode for 5 minutes.

Step 13

Perform a quick release by moving the pressure release valve to the venting position until the silver pin drops.

Step 14

Add and mix the frozen peas and garam masala.

Step 15

Cover the Instant Pot with the lid for about 3 minutes so the peas get well cooked with the heat from the curry.

Step 16

While serving add some lime juice and garnish with chopped cilantro.

Step 17

Heat a heavy-bottom saucepan on medium heat.

Step 18

Once it is hot, add oil.

Step 19

After the oil is hot, add the cumin seeds, mustard seeds, curry leaves, and whole red chili and saute for a few seconds until the seeds crackle.

Step 20

Add the blended onion-tomato puree and spices - coriander powder, cumin powder, turmeric powder, and red chili powder.

Step 21

Saute for about 4-5 minutes until the moisture evaporates.

Step 22

Add water and deglaze the bottom of the pot with a spatula.

Step 23

Add the potatoes and salt.

Step 24

Cover and simmer for about 15-20 minutes or until the potatoes are soft.

Step 25

Turn off the heat.

Step 26

Mix in the frozen peas and garam masala.

Step 27

Cover the saucepan with the lid for about 3 minutes so the peas get well cooked with the heat from the curry.

Step 28

While serving add some lime juice and garnish with chopped cilantro.