I am trying to use my Instant pot more and more to save time. I decided to make this Bitter melon and baby potatoes curry. 
Ingredients:
- 5 Bitter Melon
- ~30-35 baby potatoes
- Water to cook potatoes
- 1 teaspoon Salt to add when cooking potatoes
- 1/4 cup of plain yogurt
- 1 teaspoon of salt for bitter melon
- 2 onions
- 5 cloves of garlic
- 1" peeled ginger root
- 2 cups of crushed tomatoes fresh or from can
- 3 tables spoon of olive oil
- 2 teaspoon of cumin seed
- 1/4 teaspoon of asefoetida
- 1 teaspoon of turmeric powder
- 2 tablespoon of cumin power
- 2 tablespoon of coriander powder
- 1 teaspoon of Cayenne pepper powder or to taste
- 1/2 teaspoon of coarsely ground black pepper
- 2 tablespoons of oil to saute potatoes
- 1 tbl spoon of Kitchen King masala (blend of spices in a box available at local Indian grocer) (optional)
- Salt to taste (with caution, remember you added salt in potatoes and bitter melon initially)
- 1 cup of water
- 1 table spoon of Mango powder (to be added last after cooking) or you can use lime juice from 2 fresh limes.
- One small bunch of Cilantro finely chopped
Method:
- Wash and cut baby potatoes in half.
- Transfer them in microwave safe bowl and add enough water to semi submerge them in water
- Add salt
- Cook them in microwave on high for 12 until semi cooked. (you cook them in instant pot)
- While potatoes are cooking, wash and peel the bitter melons.
- Slice them, add salt and rub the salt with your hands on to the sliced bitter melon.
- Then add yogurt and mix well.
- Set aside for, while you prep the onions mix and while the potatoes are still cooking.
- Peel and chop onions, garlic and ginger in to small pieces.
- Turn the instant pot on to saute mode.
- Add oil to the pot.
- When oil is hot add cumin seeds and when these crackle add asafoetida.
- Add chopped onions, garlic and ginger.
- Saute until onions are golden brown.
- Squeeze all the water out of sliced bitter melons with palm of our hand and discard the water.
- Add sliced bitter melon to sauteed onions mix.
- Saute Bitter melon slices until golden brown
- Add crushed tomatoes.
- Mix well, cook for 2 min and then transfer from instant pot to another bowl, set aside.
- Keep the instant pot at saute mode
- Add two tablespoon of oil
- Drain all the water out of potatoes and add half cooked potatoes to the heated oil, toss them and saute them for 2-3 min.
- Add sliced bitter melon, onion and tomatoes mix to the potatoes.
- Add salt and all the spices except mango powder or lime juice.
- Add one cup of water.
- Cover the instant pot with lid, seal vent.
- Pressure cook for 6 min and after 6 min let the steam release at its pace (no quick release)
- Once all the steam is released, open the lid.
- Add mango powder or lime juice last.
- Gently toss and mix.
- Transfer the curry to a serving bowl.
- Garnish with chopped cilantro.
- This recipe yields ~ 6-8 servings.
- Serve hot with Chapti or Naan.
