Potato curry for chapathi (or dosa, poori, idli, appam etc) can be made really easy if you cook potatoes in a pressure cooker and follow this easy potato curry for chapathi Indian style recipe.
This is a very simple, delicious and easy potato curry for chapathi, which is prepared in pressure cooker which makes the dish super easy and quick.
Cooking potatoes in pressure cooker will save you time and also make the gravy of the curry thick and saucy without using coconut or anything else like any broth to add thickness to the curry.
I made this potato curry for chapathi today morning for breakfast and it tasted so yummy and it was super easy to make.
Potato curries can be made in different ways and this easy potato curry recipe is one of the most easy recipes for potato curries that goes perfectly well with chapatis or even rice.
Although this potato curry is mostly made for chapathi, you can also enjoy this potato curry for dosa as well.
I used a little sauteed onions to garnish and flavor this potato curry, but if you want to make potato curry for chapathi without onions or garlic (that is if you are looking for a no onion no garlic potato curry recipe), you can skip using the onions for garnishing.
I really do not use onions in the preparation of the curry, I only used them at the end of the preparation since I happened to have some sauteed onions. But if you love to add onions, just go for it since it only makes it more delicious.
This easy potato curry recipe can also be made very healthy a no oil curry recipe and a one pot recipe (just using the pressure cooker to make the entire recipe) if you don’t add the seasoning which is optional.
So here is how I made this potato curry for chapathi without coconut or easy potato curry recipe without coconut.
Potato Curry For Chapathi In Pressure Cooker - Easy Potato Curry Pressure Cooker Recipe
- 5 medium sized potatoes
- 3 cups water
- salt as required
- 1 teaspoon curry powder
- ½ teaspoon garam masala powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons coriander powder
For seasoning (optional)
- 2 tablespoons coconut oil
- 2 tablespoons chopped onions
- Peel the potatoes, cut them into small sized cubes.
- Transfer the cut potatoes to the pressure cooker, add salt and water, mix well.
- Close the lid of the pressure cooker and cook for about 10 minutes or until 3 whistles come. Make sure you follow the guidelines in the manual when you use the pressure cooker including the use of safety valve as this is important for your safety while cooking with pressure cookers.
- After about 10 minutes of cooking in medium heat or 3 whistles, you can switch off the stove. Wait for the pressure cooker to cool down before opening.
- Meanwhile, if you want to add the seasoning, heat oil in a pan and saute chopped onion for few minutes until the onion is browned.
- Once the pressure cooker is cool enough, you can open the pressure cooker and add the spices - turmeric powder, red chili powder, coriander powder, cumin powder, curry powder and garam masala powder.
- Mix all ingredients very well and cook in high heat (keeping the cooker open without lid) for about 2 to 3 minutes stirring occasionally. The gravy of the potato curry will naturally thicken up as the potatoes blend with the exotic spices.
- Now you can add the sauteed onions to the potato curry for chapathi and serve the potato curry hot with chapati or rice or any dish you wish to serve it with. Enjoy the potato curry for chapathi hot or warm for best results!
You can also enjoy this easy potato curry with dosa, appam, rice or poori as you wish!
Hope you found this post on potato curry for chapathi without coconut helpful!