Masala de pommes de terre (à la casserole et à l’Instant Pot)

Ingrédients

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin (jeera) seeds
• 1 teaspoon split urad dal (optional)
• 1 teaspoon chana dal (bengal gram) (optional)
• 2 green chilies (finely chopped)
• 1 stalk curry leaves
• 1 inch ginger (minced)
• a pinch asafoetida (hing) (optional)
• 1 large onion (sliced thinly lengthwise (about 1 cup))
• 1/4 teaspoon turmeric powder
• 3 medium yukon gold potato (about 400 grams)
• salt (to taste)
• juice of half lime
• 2 tablespoon fresh coriander leaves

Préparation

1. 1

   --- Stovetop Method: ---

2. 2

   Firstly, boil the potatoes in a stovetop pressure cooker for 3 whistles with little water on medium heat and let the pressure release naturally. You can also boil potatoes in the Instant Pot. Or you can also cook them in a large pot until just tender, about 15 minutes, drain, and set aside.

3. 3

   Once it is cooled, peel, dice and then roughly mash it. Don't mash it completely.

4. 4

   Heat the Kadai, add oil, once it's hot add mustard seeds, cumin, urad dal, chana dal, and saute it till dals become light brown.

5. 5

   Then add green chilies, curry leaves, ginger, and asafetida and saute it for a few seconds.

6. 6

   Now add onion, turmeric powder, salt and saute it for 2-3 minutes or till onions turn light brown.

7. 7

   Then add boiled & mashed potato and mix it well, close the lid, and cook for 2 minutes. Turn off the flame.

8. 8

   Lastly, add coriander leaves, squeeze lemon juice and, mix it well. Potato/Aloo Masala filling for Dosa recipe is ready to serve.

9. 9

   --- Instant Pot Method: ---

10. 10

    Firstly Peel and dice the potatoes into ¾ -1 inch cubes. I used Yukun gold potatoes about 400 grams.

11. 11

    Press SAUTE on Instant Pot. Add oil, Once hot, add mustard seeds, cumin, urad dal, chana dal, and saute it till dals become light brown.

12. 12

    Then add green chilies, curry leaves, ginger, asafetida and saute it for 30 secs.

13. 13

    Now add onion, turmeric powder, salt and saute it for 2-3 minutes or till onions turn light brown.

14. 14

    Add diced potatoes and along with ⅓ cup of water. Deglaze the pot i.e., Make sure to scrap any spice if sticking to the pot to avoid BURN alert.

15. 15

    Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.

16. 16

    When the instant pot beeps, Do a QUICK RELEASE (QR).

17. 17

    Remove lid away from you, sprinkle coriander leaves and lemon juice, Mix well.

18. 18

    You can also roughly mash using potato masher according to your preference.

19. 19

    Potato (Aloo) Masala curry is ready, serve with hot with Dosa, Poori, chapatis, & parathas.