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1
In a 2-quart Pressure Frypan, or larger pressure cooker, saute onion, garlic and curry paste over medium heat until onion is translucent.
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2
Stir in yams and potatoes.
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3
Let them sizzle for 1 minute or until the bottom of the pan is sticky and slightly burned.
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4
Add sake.
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5
Close lid and bring pressure to 1st red ring over high heat (low pressure).
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6
Adjust heat to stabilize pressure at first red ring.
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7
Cook for 3 minutes.
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8
Remove from heat and use Touch or Automatic Release Method.
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9
(Touch means releasing the pressure quickly by a depressing lightly with a finger or long-handled wooden spoon.
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10
This method is best when additional ingredients will be added and you don't want to cool off the pot.
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11
Automatic Release is for Duromatic Top models: lift the valve cap slightly and rotate it by 75 degrees until it engages for the first time for normal automatic pressure reduction.
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12
).
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13
Add peas.
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14
Close lid and bring pressure to first red ring (low pressure) over medium high heat.
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15
Immediately remove from heat and use Natural Release Method (let button fall on its own).
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16
If desired, accompany each serving with dollops of yogurt, mango chutney and several cucumber slices.
