1/2 Cup(s) oil, coconut
1 medium chopped onion, red
1 Tablespoon(s) grated ginger
4 finely chopped garlic clove
1 Tablespoon(s) ground turmeric
1 Tablespoon(s) garam masala
1/4 Teaspoon(s) cayenne pepper
2 1/2 Pound(s) cubed potato
14 Ounce(s) canned stewed tomatoes
1 1/2 Cup(s) peas, frozen
Use a 6-quart instapot and set to high saute.
Add oil and onion then cook stirring occasionally until the onion begins to brown, about 5 minutes. Add the ginger and garlic, then cook stirring until fragrant, about 30 seconds. Stir in the paprika, turmeric, garam masala, and cayenne. Pour in 1.5 cups water, scraping up any browned bits. Add the potatoes and 1.5 teaspoons of salt. Stir to combine, then distribute in an even layer. Add the tomatoes with their juice in an even layer on top of the potatoes. Do not stir.
Pressure cook on high pressure for 4 minutes.
When complete, quick release the pressure and turn off heat.
Set to saute high and cook while stirring until the potatoes are soft but not falling apart. About 3 minutes. Turn off heat and place thawed and dried shrimp on top and seal the lid for 10 minutes or until the shrimp is opaque.
Stir in thawed peas and cilantro and serve.