Basic Indian Curry | Pressure Cooker Indian Curry
Few things say Indian food like a curry recipe. It’s an absolute staple of Indian cuisine and it’s probably the first thing that comes to mind when you think about Indian food. This Indian Curry Recipe made in the Instant Pot is a savory comfort food that you’re sure to love!
This Easy Indian Curry Recipe is straightforward and no-frills. It’s a great starting place if you’re trying Indian cooking for the first time and it’s full of rich, Indian flavors! And like many recipes found here at Two Sleevers, it’s pleasantly low carb and keto friendly!
What is Indian Curry?
Indian curry is, at it’s most basic, ANY dish that is cooked using water. No seriously.
We are as likely to call a bhindi masala recipe a curry, as we are to call chicken korma a curry. We do this to confuse people, and I think it’s working! 😀 We don’t typically use curry powder, as is common outside of India. We make our own spice and sauce blends, and each family, each region, and each dish can have it’s own variations.
So of course, there are lots of different variations on an Indian curry, and my basic Indian Curry recipe is a great starting place for various curry dishes. I have shown you how to make a basic masala, which is a mix of onions, tomatoes, ginger, and garlic, and then cook a meat with it.
I used pork, but of course you can use whatever you have lying around or whatever you are in the mood for.
Now if you just want to make and store that onion tomato masala–which by the way, I HIGHLY recommend doing–then you will want to follow this much-simplified recipe here for Onion tomato masala. But in this curry recipe, I’m doing it all in one step.
How to Make Pressure Cooker Indian Curry
Place your meat of choice in the Instant Pot along with the onions, tomatoes, ginger and garlic. Add half of the Garam Masala (click this link for an in depth description of what Garam Masala is). Put in the remaining spices.
Cook for 15 minutes at high pressure in your Instant Pot. You will need to allow 10 additional minutes for pressure release time.
Add the last teaspoon of Garam Masala and stir well. That’s it! How easy was that?!
Curry in a Hurry in the Instant Pot
As you can probably guess, I’ve opted to use my Instant Pot to cook this recipe. The Instant Pot just makes it so simple and quick, which are the two things everyone wants in a recipe. And nothing infuses food with flavor better than a pressure cooker. Try it for yourself and see! If you make a chicken or beef curry recipe, you can have dinner ready in 25 minutes! Allow 15 minutes for cook time, and 10 minutes of pressure release time.
What can I serve with this Indian Curry Recipe?
Are you looking to make a full-on Indian meal? Pictured below is my Sheet Pan Bhindi Masala Indian Okra is a great Indian side dish and is keto friendly as well! You can bake it in the oven as you make the Curry without dirtying too many dishes! You simply layer onions and soaked okra on the sheet pan, add your seasonings, bake for 25 minutes, and then add the tomatoes until wilted. Delicious!
And why not finish the meal off with this delicious Indian Instant Pot Halva? It’s a delicious Indian dessert that’s delightfully sweet and crumbly.
TIPS AND TRICKS: Cook time for Proteins
- Chicken is 10 minutes in the IP
- Beef is 10 to 15 minutes in the IP
- Soaked chickpeas is 30 minutes in the IP
★★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING AND COMMENT BELOW! JUST CLICK ON THE STARS IN THE RECIPE CARD TO RATE.★★
This Basic Indian Curry is a delicious traditional Indian curry recipe made in the Instant Pot! This curry recipe is low-carb and packed with Indian flavor.
Place meat, onions, tomatoes, ginger, garlic, 1 teaspoon of the garam masala, salt, turmeric, and cayenne in the inner liner of your Instant pot or pressure cooker.
Cook for 15 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
Add the remaining teaspoon of garam masala and stir well.
Cook Times for Proteins:
- Chicken: 10 mins
- Stew Beef: 10-15 minutes
- Soaked chickpeas (uncooked): 30 minutes
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.