Ingredients
- 4 tbsp oil of choice
- 1/2 tsp asafoetida
(heeng)
- 1/2 tsp cumin seeds
(jeera)
- 3 medium sized yukon golden potatoes, each potato cut into 8 pieces (approximately 2 and 1/4 cups washed, peeled, and chopped)
- 2 tsp kashmiri chili powder
- 1 cup water (divided)
- 2 tsp ground fennel
(saunf powder)
- 1 tsp ground ginger
(sonth powder)
- 1/4 tsp ground turmeric
(haldi powder)
- 1/2 tsp ground cumin
(jeera powder)
- 1 tsp salt
Equipment
Method
PREP
- Wash, peel, and chop the potatoes. Cut each potato into 8 pieces. It translates into approximately 2 and 1/4 cups of washed, peeled, and chopped potatoes.
COOK
- Select sauté on the instant pot.
- Add oil to the pot.
- When oil is hot (in about 30 seconds), add asafoetida, and cumin seeds.
- When the cumin seeds splutter, add the potatoes and stir well. Let the potatoes saute for about 6 minutes so that they get cooked slightly. Keep stirring to prevent them from sticking to the base of the pot. Then add Kashmiri chili powder, with 1/4 water, and stir.
- In about one minute, add ground fennel, ground ginger, ground turmeric, ground cumin, and salt. Stir well.
- Add the remaining 3/4 cup water. Stir well.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 5 minutes.
- When cooking is complete, use quick pressure release to depressurize.
- Transfer the potatoes into a serving bowl.
SERVE:
- Serve hot over cooked white steamed rice or yellow rice.