Ingredients
Method
Prep
- Rinse and peel the potatoes. Chop the potatoes into 3 inch cubes. Further boil them on the stovetop or in the instant pot until soft but not mushy, They should hold their shape but we soft that a fork or knife can easily poke through. In the instant pot place the lid on your instant pot with four cups water. Set the valve to sealed and cook on manual for 6 minutes. Additionally, you can also add potatoes to large pot of boiling water and cook for 20 to 30 minutes
- Rinse and puree the tomatoes.
- Rinse and slit the serrano pepper but keep it intact. Rinse and chop the cilantro leaves finely.
- Whisk the yogurt at room temperature and ensure there are no lumps.
Cook
- In a large, heavy-bottom skillet, heat ghee over medium-high heat.
- Add cumin seeds and bay leaf. When the cumin seeds splutter add in ginger garlic paste and serrano pepper and let is sauté for 30 seconds.
- Add in pureed tomatoes and cook on medium heat for 4 to 5 minutes. Keep stirring intermittently. Further add in ground turmeric, Kashmiri chili powder, ground coriander, and ground cumin. Furthermore, stir intermittently.
- Add in whisked yogurt and water and keep stirring continuously until the mixture comes to boil. This is key. You need to whisk the yogurt at room temperature, make sure there are no lumps and after adding to the pot keep stirring. Further add in the boiled potatoes and cover. Let it cook on medium heat for 3 to 4 minutes until the potatoes absorb the spices.
- Finally add in garam masala, salt, and Kasuri methi. Top off with cilantro. Turn off the stove and serve with roti, naan or rice.