Step 1

Press the saute button on the instant pot. Once it displays hot, add the green cardamom pods (crush them slightly before adding), cloves and cumin seeds. Let the spices sizzle for few seconds.

Step 2

Then add the onion, garlic and ginger. Stir and cook for 3 minutes until the onion is soft.

Step 3

Add a can of diced tomatoes (I used fire roasted) and stir and deglaze the pot. Make sure there's nothing stuck at the bottom of the pot.

Step 4

Add the spices- curry powder, coriander powder, cumin powder, garam masala, red chili powder (skip if your curry powder is spicy) and turmeric. Also add the salt and sugar (if using). Stir and cook the spices for 30 seconds.

Step 5

Add in the potatoes and toss to combine with the masala. Add the water and stir.

Step 6

Close the pot and press the pressure cook/manual button and cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

Step 7

Open the lid and press the saute button. Add in coconut milk (I prefer lite) and stir.

Step 8

Then take a potato masher and mash some of the potatoes, this thickens the curry and also adds to flavor..

Step 9

Add chopped cilantro and let the curry simmer on saute for 4 to 5 minutes. Stir in the lemon juice.

Step 10

Serve this vegan potato curry with more cilantro over rice, quinoa etc.

Step 11

Heat a pot on medium heat. Once hot add the whole spices and let them sizzle. Then add the onion, garlic and ginger and cook for 3 to 4 minutes. Add the can of diced tomatoes along with all the spice powder, salt and sugar. Add the potatoes and toss to combine. Add water and then close the pot with a lid. Cook for around 15 minutes until potatoes are done. Open the lid, add coconut milk, cilantro, lemon juice and let it simmer for 5 more minutes. As the curry is simmering, mash some of the potatoes using a potato masher.