This 30-minute Easy Indian Curry Recipe made in the Instant Pot is so easy, yet so authentic. You can use this basic curry sauce to make chicken curry, beef curry, or pork curry.
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 TwoSleevers, it’s pleasantly low carb and keto-friendly too!
How do you make an Indian Curry?
Indian curry is, at it’s most basic, ANY dish that is cooked using water. No seriously.
Does Curry include Curry Powder?
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 its own variations.
But many Indian curries use a base mix of browned onions, garlic, ginger, and tomatoes, to which spices are added. I do the same thing when I make this Onion Tomato Masala.
Indian Curry Variations
There are lots of different variations on an Indian curry, and my easy Indian Curry recipe is a great starting place for various curry dishes. This recipe will show 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 an Easy Indian Curry Recipe in Your Instant Pot
- Place your meat of choice in the Instant Pot along with the onions, tomatoes, ginger and garlic.
- Add half of the Garam Masala (click the 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?!
Does using the Instant Pot really save time for this curry recipe?
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 Chicken Curry?
Are you looking to make a full-on Indian meal? 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!
I also love to serve cold salads with a curry. Here are a few to consider:
- Indian Cabbage Slaw comes together in minutes
- Cucumber peanut salad is my absolute most favorite in the world
- Beetroot salad with yogurt is colorful and delicious
- Tomato Raita makes the best of summer tomatoes!
- And don’t forget to make Indian rice pilau your curry!
- I particularly like this rice with peas and carrots
- You might also enjoy the South Indian Chicken curry recipe I have
You’re sure to love this Easy Indian Curry Recipe whether it’s your first time enjoying curry or you’re a curry enthusiast. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Want more amazing Indian Instant Pot recipes?
Find 74 more Indian Instant Pot recipes like this one that are tried and tested – and did I mention delicious?! Click here to go to the post so you can Pin it on Pinterest for later!
- Chicken Curry – this beautiful dish is infused with coconut and tamarind and is so simple to make!
- Butter Chicken – this one is a reader favorite and is super easy to make and addicting to eat!
- Chicken Korma – this one is creamy and delicious and has beautiful, mild flavors! This one is made in your Slow Cooker!
- Chicken Vindaloo – A spicy take on a classic Indian favorite.
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!
- 1 pound (453.59 g) Boneless Pork Shoulder, diced into 2 inch cubes
- 1.5 cups (240 g) onions, chopped
- 1 cup (242 g) Canned Tomatoes, undrained
- 1 tablespoon (1 tablespoon) Minced Garlic
- 1 tablespoon minced ginger
- 2 teaspoons (2 teaspoons) Garam Masala, divided
- 1 teaspoon (1 teaspoon) Salt
- 1 teaspoon (1 teaspoon) Turmeric
- 1/4-1 teaspoon (0.25 teaspoon) Cayenne
- 2 tablespoons (2 tablespoons) Water
- 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.
- Chicken: 10 mins
- Stew Beef: 10-15 minutes
- Soaked chickpeas (uncooked): 30 minutes
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This post was originally published on October 15, 2018, at 11:59 AM.