instant pot tomato curry easy recipe
Print

Instant Pot Tomato Curry Recipe, How To Make Indian Tomato Curry In Instant Pot

Instant pot tomato curry is so easy to make and it is delicious and healthy as well!
Course Side Dish
Cuisine Indian
Keyword instant pot tomato curry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 136kcal
Author Rose

Ingredients

  • 6 large tomatoes
  • 1 large onion
  • 4 green chilies
  • salt as needed
  • 1 tablespoon ginger garlic paste
  • 1.5 cups water
  • 2 tablespoons coconut milk or heavy cream

for seasoning

  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1 string curry leaves

spice powders

  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 tablespoons coriander powder
  • 1/2 teaspoon garam masala powder

Instructions

  • Wash and peel the onion, slice in slightly thin long slices.
  • Wash and chop the tomatoes in long slightly thick slices, keep this aside separately from the onions.
  • Add the oil in the inner pot of instant pot, press the saute function adjust to medium.
  • Add the cumin seeds, and when the cumin seeds is lightly fried, add the curry leaves and fry for a few seconds.
  • Add the sliced onions and saute for about 2 to 3 minutes. If needed, you can press the 'cancel' button and then again press the saute button and adjust to low.
  • Add the ginger garlic paste and green chilies, saute for another 1 minute.
  • Add the sliced tomatoes and salt, mix well and saute for another 2 to 3 minutes.
  • Add the spice powders, mix everything well.
  • Add the water, mix the contents and close the instant pot with lid in sealing position. Press the manual button and cook in high pressure for 4 minutes. It takes a few minutes for the instant pot to come to pressure and start cooking. Once the cooking is done, the pot will beep.
  • Once the cooking is done and the pot beeps, press the 'keep warm/cancel' button and wait for the pressure to release naturally. If needed, you can do a careful and gradual manual pressure release after 10 minutes of natural pressure releasing.
  • Once the pressure is all released, carefully open the pot and mix the contents well.
  • Add the coconut milk or heavy cream, stir again and the delicious instant pot tomato curry is ready to be served!

Notes

enjoy the tomato curry with rice, chapathi, poori etc. If serving with rice, you can serve this tomato curry along with any other side dishes like potato stir fry, cherupayar thoran (green moong dal), red cowpeas with coconut etc which will make awesome combinations.
To make this recipe vegan, skip the heavy cream and use coconut milk.

Nutrition

Calories: 136kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 177mg | Potassium: 750mg | Fiber: 7g | Sugar: 10g | Vitamin A: 47.3% | Vitamin C: 68% | Calcium: 5.6% | Iron: 9.7%