Step 1

Firstly, prepare tomato puree by adding two medium-sized tomatoes into the blender with little water and keep them aside.

Step 2

Press SAUTE on Instant Pot. Add oil to the POT. Once the oil is hot, add cumin seeds, let the cumin splutter, add onions, ginger-garlic paste, green chili, and fry until onions turn light brown.

Step 3

Then add prepared tomato puree, red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes.

Step 4

Add peas, potatoes and salt and mix well. Then add water and give a stir.

Step 5

Then add water and give a stir.

Step 6

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.

Step 7

Once the pot beeps, let the pressure release naturally for 5 minutes and then do a QUICK RELEASE.

Step 8

Lastly, remove the lid away from you, add cashew-nut cream or fresh cream and garnish with cilantro.

Step 9

Potato Peas Curry is ready, serve hot with chapatis, roti & parathas.

Step 10

Follow the same steps as the Instant pot, for the Stovetop pressure cooker. Close the lid, place a whistle and cook for 2 whistles on medium flame. Rest all the steps remains the same.

Step 11

Heat oil in the pan or Kadai. Once the pan is hot add cumin, ginger-garlic paste, green chili and fry for 30 secs. Then add onions and saute until onions turn light brown.

Step 12

Then add chopped tomatoes or pureed tomato, red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes.

Step 13

Add peas, potatoes, and salt and mix well. Then add water and give a stir.

Step 14

For a pan, cover with a lid and cook for about 10-15 minutes on medium-low heat, while stirring frequently.

Step 15

After the cooking time is done, add cashew-nut cream or fresh cream and garnish with cilantro.Serve hot with chapatis, roti & parathas.