Pressure Cooker- Submerge the potatoes in water.Pressure Cook for 3-4 whistles
Instant Pot- Submerge the potatoes in water. Pressure Cook on HIGH for 8 minutes.5 NPR- wait for 5 minutes before Quick releasing the pressure.
Stove Top Recipe
Heat the oil in a large pan or a wok or Kadhai.
Once it is hot,add the Methi seeds and Jeera. Next, add in the asafetida, Turmeric, chili powder and Coriander powder. Mix it up with a Ladle and roast for about 10-20 seconds.
Add the Chopped tomatoes along with their juices. Cook for 2 minutes.
Add the potatoes, salt and water. Cover it and let it simmer for 10 minutes.
Mash some of the potatoes to give more body and thickness to the gravy.
Test the salt.Add more if required.
Garnish with coriander and serve with Pooris/Roti or rice.
Instant Pot Recipe
Select the SAUTE setting.Add the oil to the inner pot.
Once it is hot,add the Methi seeds and Cumin(Jeera).Next, add in the asafoetida,Turmeric,chilli powder and Coriander powder.Mix it up with a Ladle and let it splutter for 10 seconds.
Add the Chopped tomatoes along with their juices. Saute for 2 minutes.
Add the quartered boiled potatoes, salt and water.Cancel the SAUTE setting,select PRESSURE COOK,close the lid,set to SEALING Postion and pressure cook on HIGH for 6 minutes.Release pressure.
Test the salt.Add more if required.
Garnish with coriander and serve with Pooris/Roti or rice.
Video
Notes
TipsAfter the curry is cooked, mash it a bit with a heavy spoon or a masher. This will add thickness to the gravy.