Patatas masala en Instant Pot

Ingredientes

• 1.5 tablespoon oil (22 ml, I used avocado oil)
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon hing (asafoetida)
• 2 teaspoons chana dal (soaked in water for 10 minutes then drained)
• 1 large yellow onion (thinly sliced)
• 1.5 inch ginger (chopped)
• 1-2 green chili (sliced)
• 15-20 curry leaves
• 1/3 cup + 2 tablespoons water
• 3 large potatoes (600 grams, I have used yukon gold potatoes, cut into 1-inch cubes)
• 1/4 teaspoon turmeric powder
• 3/4 teaspoon salt (or to taste)
• 2 tablespoons chopped cilantro

Preparación

1. 1

   Press the saute button on the Instant Pot. Once it displays hot, add the mustard seeds and let them splutter.

2. 2

   Add hing and then the chana dal (which has been soaked for 10 mins). Saute for 1 minute until the dal starts changing color.

3. 3

   Then add the onion, ginger, green chili and curry leaves. Stir and cook for 2 to 3 minutes until the onions soften.

4. 4

   Add water and deglaze the pot. There should be no browned bits stuck at the bottom of the pot. You might need to add little more water if you have a 8 qt IP.

5. 5

   Add the diced potatoes, turmeric and salt. Stir and close the lid.

6. 6

   Press the manual or pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. Quick release the pressure.

7. 7

   Open the lid and you may mash the potatoes if you like. I only mashed a few.Add the cilantro and mix. If there's any excess water, you can press saute and stir for few minutes. I did not do this step.

8. 8

   Serve potato masala with pooris, paratha or use as a stuffing in dosa!

9. 9

   --- Stove-top Instructions ---

10. 10

    For stove-top boil potatoes in traditional pressure cooker for 8 to 10 whistles on medium-high heat until they are really soft. Then let the pressure release naturally. Open the cooker, peel the potatoes and dice them. If you don't have a traditional pressure cooker, you can boil the potatoes in a pan filled with water. Boil for around 20 minutes until cooked through, then peel and dice.

11. 11

    Once the potatoes are done, heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Add hing and then add the chana dal. Saute for 1 minute.

12. 12

    Then add the onion, ginger, green chili and curry leaves. Cook for 2 to 3 minutes until onions soften. Add the boiled potatoes, turmeric and salt. Mix well. Add around 2 tablespoons water and stir. Cook for 2 minutes and then turn off heat. Add cilantro and serve.