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.









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.

Recipe and Photographs by Surekha