Name: Green Onion Potato Peas – Instant Pot Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 tbsp oil of choice; 1/2 tsp mustard seeds; 1 tsp cumin seeds; 2 gold potatoes, medium ((1 and 3/4 cup chopped)); 1/3 tsp ground turmeric; 3/4 tbsp ground coriander; 1 tsp ground cumin; 1 and 1/4 tbsp kashmiri chili powder; 1 and 3/4 tsp salt; 1/4 cup water; 2 tomatoes, pureed ((1 and 1/4 cup pureed)); 3 green onion bunches ((4 cups chopped)); 1 cup frozen peas; 1/4 cup cilantro leaves ((fresh and finely chopped))

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This Green Onion Potato Peas – Instant Pot Curry is easy to make and super delicious.

What are green onions?

Green onions, spring onions, or scallions are thin onions with white bases and edible green tops. They’re found in every grocery store. They can be eaten raw or cooked briefly. When buying green onions, select bunches that have firm white bases and crisp, bright green tops. They last in the refrigerator for about 5 days.

How do I chop green onions for Potatoes and Green Onions – Instant Pot Aloo Curry recipe ?

Rinse onions under cool tap water and remove any outer layers that look wilted, slimy or bad. Lay several onions on a cutting surface. Using a knife, chop off the root end and about 2 inches from the tough top part of the green end. Trim about 2 inches from the green tops. Next chop the green onions cut crosswise into thin slices, about 1/8-inch thick. You can adjust the size according to your needs.

What kind of potatoes do I need for this

Potatoes and Green Onions – Instant Pot Aloo Curry?

I have used small to medium sized Yukon golden potatoes. Alternatively, you can also make these with red potatoes. The key is that the potatoes need to be diced small (1/2 to 1-inch cubes). Please do not chop them larger than 1 inch or else they will not cook well and will have a bite to them.

Peas- I have used frozen peas. There is no need to thaw them.

How do I make Green Onion Potato Peas – Instant Pot Curry recipe?

Firstly, rinse and dice the green onion and cilantro.

Further, peel and chop the potatoes in approximately 1/2 inch to 1-inch cubes. (No larger than 1 inch).

Cook:

First, select sauté on the instant pot and adjust to normal. Next, add oil.

Further, when the oil is hot add in mustard seeds and cumin seeds.

Next, when the mustard seeds and cumin seeds splutter add in the potatoes. Sauté the potatoes for about 4 to 5 minutes and let them cook a bit. Moreover, keep stirring.

Furthermore, add ground turmeric, ground coriander, ground cumin, Kashmiri Chili powder, and salt, coupled with ¼ cup water. Give it a good stir. Then, add in the peas and let it sauté for a minute. Additionally, stir well.

Next, add the tomato puree and stir well. Let the tomatoes sauté for 2 minutes until the oil separates.

Subsequently, add in the green onions.

Press cancel. Close the lid and select manual/high pressure for 5 minutes. When done quick release the pressure and open the lid right away.

And transfer it to a serving bowl.

Finally, garnish with cilantro.

Serve over basmati rice, or roti, to complete this yummy dish.

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