Potato Curry recipe

Potatoes stand out as a unique vegetable due to their remarkable health benefits. Their sugar content aids in the production of a sustainable form of glucose, which in turn supports adrenal function. Additionally, they replenish good sugar and supply glycogen to the brain, contributing to overall health.

They are both antiviral and antibacterial.

Not only that, but they also do an awful lot more, as I explain in my e-book. Click here for more information.

Have you heard that they were bad for you?

I am aware that, like tomatoes, they are members of the so-called deadly nightshades. Despite some erroneous claims, they are not poisonous and do not cause arthritis or inflammation.

The real problem is the way they are eaten:

French fries - cooked in oil such as canola.
They are mixed with cheese, butter, cream, gluten bread, or other harmful ingredients.

The real culprit behind the health issues associated with potatoes is not the vegetable itself, but the unhealthy ingredients often added to it. The combination of fat and sugar (lactose) in dishes like cheesy fries is what can lead to diseases such as cancer, not the potatoes.

Harvard's education stated that "they are high in the type of carbohydrate that the body digests rapidly, causing blood sugar and insulin to surge and then dip". Sorry, Harvard, this is wrong.

The Recipe cooked in an instant pot

Set the pot to sauté mode
Add one tablespoon of coconut oil if you wish (I don't. I add a little water)
Add the mustard seeds and cumin seeds
Add the serrano pepper and onions
Sauté for a couple of minutes, stirring.
Add ginger garlic paste, and sauté for a couple of minutes.
Add the tomatoes and cook till soft.
Add the red chilli powder to taste, 1.5 1/2 tbsp coriander powder, 1 tsp turmeric, 1 tsp garam masala, and salt
Add water and potatoes
Turn off Sauté mode and put manual high (pressure) for 5 minutes
When cooked, release the steam after 5 minutes
Garnish with cilantro and serve hot.