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