This is a proper - and versatile - curry, and you won't see store-bought curry powder listed in the ingredients. A true curry relies not on curry powder but on a good blend of spices. I love preparing a basic beef curry because the Instant Pot intensifies all its wonderful flavors in just a few minutes, start to finish. Consider this a base curry recipe. You can easily swap the beef for chicken or lamb or pork; you need only to adjust the cooking time under pressure.
Ingredients
tomatoes,cut into quarters
small onion,cut into quarters
garlic cloves,peeled and chopped
cups cilantro,fresh
tsp ground cumin
tsp ground coriander
tsp Garam Masala
tsp ground cayenne pepper
tsp salt,plus more for seasoning
lb beef chuck roast,cut into 1-inch cubes
1Vegetable Purée
1.In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put tomatoes at the bottom, they will liquefy first, and you won't have to add water.)
2.Process until all the vegetables have turned to a smooth purée.
3.Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.
2Cook
1.Add the beef into the Instant Pot and pour the purée on top.
2.Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 20 minutes.
3.Let the pressure release naturally.
4.Remove lid and stir the curry. Taste and adjust, adding more salt if you like.
5.Serve with naan.