Instant Pot Yogurt Aloo Gravy
Flavorful, tangy and literally the easiest curry to make- you just can’t go wrong with this Instant Pot yogurt aloo gravy.
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Servings: 2 Servings
Calories: 418kcal
Ingredients
Ingredients for the Air Fryed Potatoes
- 2 pcs Medium sized whole Potatoes (cubed)
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- ½ teaspoon Salt
Ingredients for the gravy
- 1 tablespoon Mustard oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- ½ teaspoon Fenugreek seeds
- ½ teaspoon Nigella seeds
- ⅔ cup Onions (chopped)
- 2 tablespoon Green chilies (finely chopped)
- 1 cup Curd
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 2 teaspoon Garam masala
- 1 bowl Air Fryed Potatoes
- 1 cup Water
- 1 bunch Coriander leaves (chopped)
Instructions
- Marinate the potatoes with turmeric powder, red chili powder, and salt.
- Pre-heat the air fryer at 400°F for 5 minutes.
- Add the marinated potatoes to the air fryer. Cook them at 400°F for 10-15 minutes or until the potatoes are done.
- Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil.
- Once the oil starts to heat up, add in the cumin seeds, mustard seeds, fenugreek seeds, and nigella seeds.
- Add in the chopped onions next along with the chopped green chilies and saute. Cook until the onions are translucent.
- Take curd in a bowl and add the powdered spices. Whisk it.
- Add the whisked curd into the instant pot mixture and saute.
- Add air fried potatoes to the mixture and mix well.
- Garnish with chopped coriander leaves.
- Serve hot with rice or chapati.
Nutrition
Serving: 2Servings | Calories: 418kcal | Carbohydrates: 49.9g | Protein: 21.4g | Fat: 16.6g | Saturated Fat: 5.1g | Cholesterol: 21mg | Sodium: 1536mg | Potassium: 1325mg | Fiber: 7.8g | Sugar: 5.5g | Calcium: 177mg | Iron: 5mg