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.
Why You’ll Love This Simple Curry
- Rich, Authentic Flavor . The blend of garlic, ginger, and aromatic spices like garam masala and turmeric creates deep, traditional Indian flavor in every bite.
- Tender, Juicy Meat . The Instant Pot turns pork shoulder into perfectly tender, fall-apart pieces infused with curry sauce.
- Quick and Easy . Delivers the slow-cooked taste of Indian curry in a fraction of the time, with minimal effort.
This Easy Indian Curry Recipe is straightforward and no-frills, great recipe . 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!
What Is 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!
But when most Westerners think of curry, they seem to be thinking of a plain, basic meat curry like chicken curry , or beef curry.
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.
So I will often use my own garam masala, or Punjabi garam masala mix, or Maharashtrian Goda Masala rather than use a store-bought curry powder.
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.
Ingredients You’ll Need
- 1 pound Boneless Pork Shoulder - The main protein of the dish. Pork shoulder becomes tender and juicy under pressure cooking, absorbing the curry’s aromatic spices and sauce beautifully.
- 1.5 cups Onions - Provide the base of the curry’s flavor. When sautéed, they caramelize slightly, adding sweetness and body to the sauce.
- 1 cup Canned Tomatoes - Add acidity and natural sweetness, helping to balance the richness of the pork and the heat of the spices while creating a smooth, flavorful sauce.
- 1 tablespoon Minced Garlic - Infuses the curry with deep, savory notes that enhance the overall flavor and aroma.
- 1 tablespoon Minced Ginger - Adds warmth, freshness, and a subtle spicy bite that complements the garlic and balances the heavier flavors of the meat.
- 2 teaspoons Garam Masala - A classic Indian spice blend that brings warmth and complexity. Half is added early to season the pork, while the rest is stirred in at the end to refresh the flavor and aroma.
- 1 teaspoon Salt - Enhances all the other ingredients and ensures the curry is well seasoned throughout.
- 1 teaspoon Turmeric - Adds a golden color and earthy flavor while offering anti-inflammatory benefits and a subtle bitterness that balances the sweetness of the onions and tomatoes.
- 1/4–1 teaspoon Cayenne Pepper - Provides adjustable heat to the curry. A smaller amount gives mild warmth, while more adds a bold, spicy kick.
- 2 tablespoons Water - Helps deglaze the pot after sautéing and provides just enough liquid to create steam for pressure cooking without diluting the sauce.
How to Make 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 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?! Now you know how to make curry .
Tips And Tricks
Making Instant Pot Indian Curry at home is one of the easiest ways to enjoy bold, authentic flavors with minimal effort. The Instant Pot perfectly blends spices, aromatics, and creamy sauce in a fraction of the time it would take on the stove. To help you create a rich, flavorful curry every time, here are some tried-and-true tips and tricks:
- Adjust Heat to Taste . You can always increase spice by adding chili powder or cayenne at the end, but it’s harder to tone it down—start mild and adjust later.
- Add Dairy or Coconut Milk After Pressure Cooking . To prevent curdling, stir in cream, yogurt, or coconut milk after the curry has finished cooking, not before sealing the lid.
- Let It Rest Before Serving . Allow the curry to sit for a few minutes after cooking. This resting time helps the spices meld together for a smoother, more balanced flavor.
- Garnish for Freshness . Add a sprinkle of fresh cilantro, lemon juice, or sliced chilies just before serving to brighten up the rich flavors of the 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.
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 beef or chicken curry recipe , you can have dinner ready in 25 minutes! Allow 15 minutes for cook time, and 10 minutes of pressure release time.
What To Eat With Indian 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 recipe 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
How Long Does It Last?
Instant Pot Indian Curry typically lasts for about 4 to 5 days when stored in an airtight container in the refrigerator. The flavors often deepen as it sits, allowing the spices to meld and intensify, making it even more delicious the next day.
To store, let the curry cool completely before refrigerating to prevent condensation, which can dilute the sauce.
When reheating, warm it gently on the stovetop over medium heat or in the microwave, adding a splash of water or coconut milk if the sauce has thickened.
Can You Freeze It?
For longer storage, you can freeze most Indian curries for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture and flavor will remain rich, aromatic, and satisfying.
Most Popular Indian Curries
Here are the different types that most people outside of India are familiar with. This is not to say these are the only ones available, but here are the most commonly eaten curries outside of India.
- Basic Chicken Curry : But of course, you can use this for pork, or beef as well.
- Jalfrezi : more on the dry side, with onions and peppers.
- Karahi with lots of ginger and tomatoes.
- Korma : nutty, creamy and sweet.
- Madras curry : tangy and creamy and hot all at once.
- Makhani or more commonly known as Butter Chicken or Butter Paneer
- Rogan Josh : redolent with spices and red from the Kashmiri Chili.
- Saag like Pork Saag , Fish Saag or Saag Paneer with a variety of greens.
- Tikka Masala : More British than Indian, but still delicious!
- Vindaloo : a hint of vinegar, and can be spicy.
Basic Indian Curry Recipe | Pressure Cooker Curry Recipe
Ingredients
- ▢ 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 ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1/4-1 teaspoon ( 0.25 teaspoon ) Cayenne Pepper
- ▢ 2 tablespoons ( 2 tablespoons ) Water
Instructions
Add chicken, pork, or chickpeas along with 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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Basic Indian Curry Recipe | Pressure Cooker Curry Recipe
Ingredients
- 1 pound Boneless Pork Shoulder diced into 2 inch cubes
- 1.5 cups onions, chopped
- 1 cup Canned Tomatoes undrained
- 1 tablespoon Minced Garlic
- 1 tablespoon Minced Ginger
- 2 teaspoons Garam Masala divided
- 1 teaspoon Kosher Salt
- 1 teaspoon Turmeric
- 1/4-1 teaspoon Cayenne Pepper
- 2 tablespoons Water
Instructions
Add chicken, pork, or chickpeas along with 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
Basic Indian Curry Recipe | Pressure Cooker Curry Recipe https://twosleevers.com/basic-indian-curry/
Kick off Taco Tuesday with this Tomatillo Salsa with Chilis! It has plenty of heat and flavor to go with any meal. Once you try this, I’m quite sure you won’t be buying canned salsa anymore. Easy, flavorful, and you know exactly what went into it!
When it comes to salsa, we do NOT buy it in a jar. It’s way too easy to make your own and control the flavors and ingredients. I have a lot of salsa recipes, but this Air Fried Tomatillo Salsa may very well be my favorite.
Why You’ll Love This Salsa Recipe
- Fast. Make homemade tomatillo salsa in under 30 minutes with the help of your air fryer.
- Easy. Roast the tomatillos in your air fryer and blend the remaining ingredients for an amazing homemade salsa.
- Flavorful. Enjoy the flavors of tomatillos and serrano peppers in a fresh salsa verde.
Can You Make Salsa In An Air Fryer?
Well, yes and no. Unless there’s an air fryer that I don’t know about that has a food processor built into it, you can’t make it ENTIRELY in your air fryer. However, you can use your air fryer to help you enhance the flavor of your salsa.
This Air Fried Tomatillo Salsa recipe involves air frying the tomatillos first, to give them a beautiful roasted flavor before turning them into salsa. This recipe will make sure salsa isn’t an after-thought but is definitely a key player in your meal.
After you’re done air-frying the tomatillos, just blend the rest of the ingredients together and your salsa is ready to eat.
What Does It Taste Like?
The Green Chili Salsa is bright, earthy, slightly spicy and easily enhances other traditional Mexican foods. Tomatillos are less sweet than other red varieties, which makes salsa verde a great option to eat with savory dishes.
Is Tomatillo Green Chili Salsa Spicy?
Unfortunately, you can’t always tell how spicy salsa will be just based on the color. Heat-packed peppers come in all shapes, sizes, and colors.
The best way to identify how spicy your salsa will be is by determining which variety of peppers was used to make it. For this recipe, I used serrano peppers. They range from 6,000 to 23,000 Scoville units. This is about 1/3 of the way up the Scoville chart. So, while it does have some kick, this isn’t an overly spicy recipe.
To check out a version of the Scoville Chart for reference, click on the link below:
Scoville Chart
Ingredients You’ll Need
- Tomatillos
- Serrano peppers
- Minced Garlic
- Chopped cilantro
- Oil
- Kosher Salt
How To Make Tomatillo Green Chili Salsa
- Remove the husks from the tomatillos and wash them well.
- Place the whole tomatillos and peppers into a heatproof pan and place it in the air fryer basket.
- Air fry them.
- Put the tomatilloes, peppers, and juice into a blender and purée.
- Add salt and stir.
Tips And Tricks
This recipe is incredibly simple, so there aren’t a lot of tips and tricks to make it easier, but there are a few things that are worth noting before you get started:
- Tomatillos and their husks are sticky. Grab a bowl for scraps before you get started so the husks and your fingers don’t get stuck all over your kitchen counters.
- Only add salt to the portion of the salsa you’re going immediately eat. Omitting the salt will help it keep longer in the refrigerator if you want to save it for your leftover tacos.
- Wash your hands with soap after preparing the Serrano peppers. I always appreciate a spicy surprise on my tongue, but never on my face or in my eyes.
What To Serve With Tomatillo Salsa
After serving this with countless of our favorite Mexican dishes, I can tell you that it goes well with just about anything. Here are some of my favorite dishes to serve alongside this Tomatillos Salsa with Green Chilis:
- Instant Pot Barbacoa
- Chipotle Chicken Tacos
- Instant Pot Mexican Rice
- Mexican Pulled Pork
- Instant Pot Refried Beans
Do You Serve It Hot Or Cold?
This all depends on your personal preference. You can chill it if you prefer your salsa cold, but we like it warm to blend well with the rest of our meal.
How Long Does It Last?
While it may not last as long as jarred salsas that you buy at the supermarket, it is easily made up for by the fact that it is not loaded with preservatives and ingredients you likely can’t pronounce.
This sauce will keep in the fridge for 10 days if you don’t add salt.
Want More Mexican Recipes?
Whether you’re trying to do low-carb, or just want a flavorful fajita recipe, you need to try this Roasted Vegetable Chicken Fajitas recipe ! It’s simple and delicious!
Also, check out my Instant Pot Pinto Beans ! They’re quite possibly the best Mexican-style beans you’ve ever had.
Want MoreAir Fryer Recipes?
- Air Fryer Zucchini
- Air Fryer Corn on the Cob
- French Toast
- Keto Shrimp Scampi
- Air Fryer Mushrooms
- Fish Nuggets
Tomatillo Salsa with Green Chilis
Ingredients
- ▢ 12 Tomatillos
- ▢ 2 Serrano peppers , stems removed
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 cup chopped cilantro
- ▢ 1 tablespoon Oil
- ▢ 1 teaspoon Kosher Salt
Instructions
- Remove husks and wash the tomatillos well.
- Place the whole tomatillos and peppers into a heatproof pan and place the pan in the air fryer basket.
- Set the airfryer to 350F for 15 minutes.
- Put the tomatilloes, peppers and juice into a blender and purée.
- If you plan to eat right away, add salt and stir. This sauce will keep in the fridge for 10 days if you don’t add salt.
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And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
