Aloo Rasedar

Ingredients

• 3 medium russet potatoes (scrubbed and washed (1.2 lbs))
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds (optional)
• 1/4 teaspoon fenugreek seeds
• 1/8 teaspoon hing (optional)
• 1 tablespoon ginger paste
• 1 teaspoon minced green chili (optional)
• 2 medium tomatoes (finely diced **)
• 1/4 teaspoon ground turmeric
• 2 teaspoons kashmiri red chili powder
• 2 teaspoons coriander powder
• 1/2 teaspoon garam masala
• 2 teaspoons kosher salt
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon kasoori methi (dried fenugreek leaves) (optional)
• 1/4 cup cilantro (finely chopped (optional))

Instructions

1. 1

   Peel and cut the potatoes into ¾ inch cubes.

2. 2

   Set the Instant Pot to saute mode and heat oil. Add cumin seeds to the oil and allow them to sizzle. Add fennel seeds and fenugreek seeds and cook for 15 to 30 seconds making sure that the fenugreek seeds do not brown too much.

3. 3

   Add hing, ginger paste, green chili, and mix well. Add tomatoes, turmeric, Kashmiri red chili, coriander powder, garam masala, and salt. Give a quick stir and cook until the tomatoes start to soften about 2 to 3 minutes.

4. 4

   Add potatoes, water and give a quick stir.

5. 5

   Pressure Cook for 3 minutes followed by quick release

6. 6

   Open the Instant Pot and add lemon juice. Mash some of the potatoes with the back of the spatula or a potato masher. This is an optional step that will make the curry more thick and creamy.

7. 7

   Crush Kasoori methi on the palm of your hands before adding and garnish with cilantro.

8. 8

   Serve with puri, roti, or parathas and Koshimbir. For a full meal, serve with spinach dal and rice.