Ingredients
- 1.5 tbsp oil of choice
- 1 tsp cumin seeds
(jeera)
- 1 dried bay leaf
(tej patta)
- 1/4 tsp fenugreek seeds
(methi seeds)
- 1/4 tsp kalonji seeds
(nigella seeds) - 12 baby potatoes washed, peeled and chopped into half.
- 1/2 tsp red chili powder
(ground cayenne pepper)
- 1/3 cup water
- 1 tbsp mango pickle
- 1/2 tsp salt
- 3/4 tsp pomegranate powder
(anardana powder) - 1 tbsp fresh cilantro finely chopped (dhaniya ke patte)
Method
Prep
- Wash, peel, and chop the potatoes into 2 halves. Wash and chop the cilantro.
Cook
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When oil is hot, add cumin seeds.
- When the cumin seeds splutter, add the bay leaf.
- Then add fenugreek seeds, and kalonji seeds.
- In about 30 seconds, add the chopped and peeled potatoes, and stir. Let them saute for about 3 minutes. Keep mixing
- Then add red chili powder, and water. Stir.
- Add pickle, salt, and mix well. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 6 minutes.
- Once cooking is complete, quick pressure release to depressurize.
- Add in the pomegranate powder, stir well and transfer to a serving bowl.
- Garnish with cilantro.
- Transfer in a serving dish right away. Discard the bay leaf.
Serve
- Serve with hot naan (Indian flatbread), roti, or paratha.
Notes
- This recipe has been tested in the 6-quart instant pot. The proportions may vary depending on the size of the pot.
- Most of these spices are available in Indian grocery stores.
- For pomegranate powder, you can either use the powder or crush pomegranate seeds in a blender.
- Kalonji seeds can be found in the Indian store or on Amazon.
- Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.