Chili in a pod

Instant pot Tomato curry

A mildly spiced tangy curry made with tomatoes, onions and coconut. Serve this curry on its own with some Steamed rice / Dosa / Idli or get creative and add your favorite vegetables to create a heartier meal.

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MAIN INGREDIENTS

Tomato – 3 medium size fully riped tomatoes, roughly chopped

Onion – 2 medium size red onions, sliced

Spices – Red chili powder, turmeric powder, coriander powder and fennel seeds

Coconut – 1/2 cup freshly grated coconut or frozen

Ginger – 1 inch minced ginger

Garlic – 1 teaspoon minced garlic

Oil – 2 tablespoon of cooking oil

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 :

  • Set Instant pot to saute mode high, pour 2 tbsp of oil, once heated add minced ginger and garlic and saute for 2 mins.
  • Then add sliced red onions, split green chili and pinch of salt. Saute until onions are translucent (takes about 5 mins)

STEP 2 :

Change Instant pot settings to saute mode low, add red chili, coriander, turmeric powder and saute for few seconds.

STEP 3 :

  • Now add roughly chopped tomatoes and saute for 1 min.
  • Pour 1.5 cups of water, 1/2 tsp salt (as required) and give a good mix.

STEP 4 :

Close instant pot with lid and set pressure valve to sealing and pressure cook at high for 6 mins. Followed by quick pressure release.

STEP 5 : Coconut paste

Meanwhile prepare coconut paste, in a blender add 1/2 cup of grated coconut, 1/2 tsp fennel seeds, 1/4 cup water and grind to a fine paste.

STEP 6 : Final preparation

  • Once all of the steam has escaped and the pin drops down, open the Instant Pot lid.
  • Add prepared coconut paste to the curry and mix well.
  • Now set the instant pot settings to saute mode high and boil the curry for 2 to 4 mins.

STEP 7 : Tempering

  • Next heat 2 tbsp of oil in a small pan at medium heat. First add mustard seeds and allow to splutter.
  • Then add in chopped shallots and saute until golden brown.
  • Add 2 dry red chili and spring of curry leaves and saute for few seconds.

STEP 8 : Serving

  • Pour the tempering over the prepare tomato curry and mix well.
  • Serve this delicious curry along with steamed rice or Dosa or Idli.

TIPS AND TRICKS:

Coconut – Adding coconut paste / milk will balance the tanginess of curry.

Substitute – In the place of coconut paste, you can use thick coconut milk as substitute.

Variations – Add your favorite veggies like cauliflower, french beans, carrots and potatoes to create a heartier meal. Make sure you chop all the vegetables to bite size pieces and add them along with the spices and sauté for 1 min.

Storing – Leftover can be stored in refrigerator for 2 days. Before serving just reheat the curry for 1 min in microwave or cook on stove top at medium heat for 2 mins.

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Instant pot Tomato curry
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Instant pot Tomato curry

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:Indian Courses:Main course
Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 40 minutesTotal time: 30 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

A mildly spiced tangy curry made with tomatoes, onions and coconut. Serve this curry on its own with some Steamed rice / Dosa / Idli.

Ingredients

Coconut paste

For Tempering

Instructions

  1. Set Instant pot to saute mode high, pour 2 tbsp of oil, once heated add minced ginger and garlic and saute for 2 mins.
  2. Then add sliced red onions, split green chili and pinch of salt. Saute until onions are translucent (takes about 5 mins)
  3. Change Instant pot settings to saute mode low, add red chili, coriander, turmeric powder and saute for few seconds.
  4. Now add roughly chopped tomatoes and saute for 1 min.
  5. Pour 1.5 cups of water, 1/2 tsp salt (as required) and give a good mix.
  6. Close instant pot with lid and set pressure valve to sealing and pressure cook at high for 6 mins. Followed by quick pressure release.
  7. Meanwhile prepare coconut paste, in a blender add 1/2 cup of grated coconut, 1/2 tsp fennel seeds, 1/4 cup water and grind to a fine paste.

    8. Final preparation

  8. Once all of the steam has escaped and the pin drops down, open the Instant Pot lid.
  9. Add prepared coconut paste to the curry and mix well.
  10. Now set the instant pot settings to saute mode high and boil the curry for 2 to 4 mins.

    11. Tempering

  11. Next heat 2 tbsp of oil in a small pan at medium heat. First add mustard seeds and allow to splutter.
  12. Then add in chopped shallots and saute until golden brown.
  13. Add 2 dry red chili and spring of curry leaves and saute for few seconds.

    14. Serving 

  14. Pour the tempering over the prepare tomato curry and mix well.
  15. Serve this delicious curry along with steamed rice or Dosa or Idli.

Notes & Tips

  • Coconut – Adding coconut paste or milk will balance the tanginess of curry.
  • Substitute – In the place of coconut paste, you can use thick coconut milk as substitute.
  • Variations – Add your favorite veggies like cauliflower, french beans, carrots and potatoes to create a heartier meal. Make sure you chop all the vegetables to bite size pieces and add them along with the spices and sauté for 1 min.
  • Storing – Leftover can be stored in refrigerator for 2 days. Before serving just reheat the curry for 1 min in microwave or cook on stove top at medium heat for 2 mins.
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