Ingredients:

4 medium potatoes, peeled and cut into chunks

1 large onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, minced

2 medium tomatoes, chopped

1 cup coconut milk

1 cup vegetable broth or water

2 tbsp oil (coconut or vegetable oil works well)

1 tsp cumin seeds

1 tsp mustard seeds (optional)

1 tsp turmeric powder

1 tbsp garam masala

1 tsp coriander powder

1 tsp cumin powder

½ tsp red chili powder (adjust to taste)

Salt to taste

Fresh cilantro (coriander leaves), chopped for garnish

Instructions:

Set the Instant Pot to sauté mode. Heat oil, then add cumin seeds and mustard seeds (if using). Let them pop.

Add the chopped onions, garlic, and ginger. Sauté until onions are soft and golden.

Add the chopped tomatoes and cook for 3-4 minutes until they soften.

Add turmeric, garam masala, coriander powder, cumin powder, red chili powder, and salt. Stir well to combine the spices.

Add the potato chunks and stir to coat them with the spice mixture.

Pour in the vegetable broth or water, then add the coconut milk. Mix everything gently.

Close the Instant Pot lid, set to Manual/Pressure Cook on high for 8 minutes.

When the cooking time ends, let the pressure release naturally for 5 minutes, then carefully do a quick release.

Open the lid, check potatoes for tenderness. If you want a thicker curry, turn on sauté mode and simmer for a few minutes.

Garnish with fresh cilantro and serve hot.

Serve with:

Steamed rice, naan, or roti.