4.0
(2)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Turn Instant Pot to Sauté mode and heat oil.
Step 2
Add onion, garlic, ginger and saute for a few minutes until onion is golden brown.
Step 3
Turn off Instant pot.
Step 4
Add tomatoes, yogurt, cilantro, red chili flakes, cumin powder, coriander powder, garam masala, salt, water and use a hand- held blender to puree everything. Don't worry if it's not super smooth.
Step 5
Add meat and mix until coated.
Step 6
Put the lid on and turn up the the valve to “Sealing.”
Step 7
Select “Manual” mode and set the timer for 20 minutes.
Step 8
When the cook time is over, let the pressure release naturally for 15 minutes.
Step 9
Remove lid and stir the curry.
Step 10
Cook uncovered, on “Saute” mode for a little longer to reduce the liquid and thicken the curry.
Step 11
Garnish with cilantro. Enjoy!
Your folders
nishkitchen.com
5.0
(58)
30 minutes
Your folders
islandsmile.org
1 hours
Your folders
khinskitchen.com
60 minutes
Your folders
allrecipes.com
4.7
(14)
35 minutes
Your folders
twosleevers.com
4.8
(43)
30 minutes
Your folders
thewoksoflife.com
5.0
(25)
60 minutes
Your folders
pressurecookrecipes.com
4.8
(20)
Your folders
pressurecookrecipes.com
Your folders
food.com
5.0
(16)
40 minutes
Your folders
simplyvegetarian777.com
15 minutes
Your folders
myheartbeets.com
Your folders
profusioncurry.com
4.5
(2)
20 minutes
Your folders
melskitchencafe.com
4.4
(155)
12 minutes
Your folders
hot-thai-kitchen.com
5.0
(2)
Your folders
hot-thai-kitchen.com
5.0
(7)
Your folders
tasteandsee.com
4.6
(22)
1 hours, 8 minutes
Your folders
foodandwine.com
4.0
(3.8k)
Your folders
mydaintykitchen.com
20 minutes
Your folders
spicecravings.com
4.6
(19)
20 minutes