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Saturday, January 27, 2018

Baby Potatoes and Bitter Melon (Karela) Curry Made in Instant Pot

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.

  • 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

  • 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.

Recipe and Photographs by Surekha
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