Potato Curry using Pataks Jalfezi Sauce in Instant Pot Review

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We all lead busy lives and sometimes it’s nice to be able to cook dishes with a little bit of help.  This week Tesco’s were offering the Patak’s Cooking sauces  at a very reasonable cost. I decided to buy a couple to try out especially as these ones just needed the main ingredients like vegetables to be added to the sauce to create a curry. I tried the Jalfrezi sauce which was marked suitable for vegetarians and on the bottle it  was being marketed as ” A sweet pepper & tomato sauce with coconut & coriander” and only with medium heat.

Ingredients:

  • 12 baby potatoes washed and diced into 4
  • 1 jar Pataks Jalfrezi sauce
  • 2 tbls oil
  • 1 tsp cumin seeds
  • small bunch of fresh coriander to garnish

Method:

  1. Heat the IP on the saute mode and add the oil and cumin seeds.
  2. Once the cumin seeds go brown, add the washed and diced potatoes
  3. Add the jalfrezi sauce and one cup of water and stir.

4.  Turn the Instant Pot to Manual mode and allow the curry to cook for 3 minutes.  Allow for the pressure to release naturally. If you want the sauce to be thicker, you can allow the curry to cook for a few minutes on the saute mode.

5.Remove the curry in a serving bowl and garnish it with coriander.

6..Serve it  with rice or naan. 

The curry sauce gives the curry a restaurant style taste and smell. For me, I needed to add extra salt and chili powder to my curry but overall not a bad taste and worth having a few bottles handy for when you want a curry in a hurry or great to take on holidays.

Potato Curry using Pataks Jalfezi Sauce in Instant Pot Review

We all lead busy lives and sometimes it’s nice to be able to cook dishes with a little bit of help.

Course: curry, Main Course
Cuisine: Indian
Author: Mina Joshi

Ingredients

  • 12 baby potatoes washed and diced into 4

  • 1 jar Pataks Jalfrezi sauce
  • 2 tbls oil
  • 1 tsp cumin seeds
  • small bunch of fresh coriander to garnish

Instructions

  • Heat the IP on the saute mode and add the oil and cumin seeds.

  • Once the cumin seeds go brown, add the washed and diced potatoes

  • Add the jalfrezi sauce and one cup of water and stir.

  • Turn the Instant Pot to Manual mode and allow the curry to cook for 3 minutes.  Allow for the pressure to release naturally. If you want the sauce to be thicker, you can allow the curry to cook for a few minutes on the saute mode.

  • .Remove the curry in a serving bowl and garnish it with coriander.

  • Serve it  with rice or naan. 

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DisclaimerThis post and recipe is shared as I liked the product. I was not paid or sent any free samples by the company. The views and comments are mine and being shared for information to other vegetarians and vegans.