Instant Pot Carrot Dry Curry | Carrot Stir Fry




INGREDIENTS:
  • 3 cups of chopped carrots
  • 3 tsp oil
  • 1 cup Chopped Onion
  • 2 Green Chilies / Serrano Peppers / Red chilies
  • 1/2 tbsp minced ginger
  • 1 tbsp water
  • Salt as needed
  • Cilantro chopped (optional)
  • 1 tbsp dry coconut powder
  • Tempering:
  • 1/2 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Urad dal / White Gram
  • 1 tsp Chana Dal / Split Bengal Gram
  • Hing / Asafotida (little)
  • Curry Leaves (optional)
  • Masala Powders:
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chili Pepper Powder (adjust to taste)
STEP BY STEP VIDEO:




INSTRUCTIONS:
  • Peel and cut the carrots into small pieces.
  • Turn on instant pot saute mode. When pot is hot, add oil.
  • Add mustard seeds, cumin seeds, urad dal, chana dal, hing and curry leaves.  Wait until it splutters.
  • Add chopped onion, minced ginger, and red chilies - Saute until onion turns into light brown.
  • Add chopped carrots - Saute for a minute.
  • Add turmeric powder, red chili powder and salt - Mix all together with little water.
  • Close the lid with sealing position.  Set Low pressure 2 minutes.  Cancel/turnoff after 5 minutes.
  • Open the lid after 5 minutes quick release. Garnish with chopped cilantro and coconut powder.
  • Yummy and quick Carrot curry is ready in less than 10 minutes.


Instant Pot Carrot Dry Curry

NOTE:
  • Here I used Instant Pot 6qt DUO.

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