10baby potatoes512 grams, cut into 1.5 inch pieces, each potato weighing between 50-70 grams,
1tablespoonoil15 ml, I used sunflower oil
1teaspooncumin seeds
1teaspoonfennel seeds
3/4teaspoonkalonjiblack nigella seeds
1/2teaspoonblack mustard seeds
1/4teaspoonmethifenugreek seeds
1/2teaspoonhingasafoetida
1mediumred onionchopped
10curry leaves
1green chilichopped
2teaspoonsginger garlic paste
2largetomatoespureed
1tablespoontomato paste
1teaspooncoriander powder
1/4teaspoonturmeric powder
1/4teaspoonred chili powderadjust to taste
3/4teaspoonsaltor to taste
1cupwater8 oz
cilantroto garnish
Instructions
First peel the potatoes and cut them into 1.5 inch pieces. I used baby potatoes here, each was around 2.5 inches wide and 50-70 grams by weight.So, I cut the smaller ones in half and slightly bigger ones into 3 to 4 parts. Set aside. Also, puree the tomatoes using a blender and set aside.
Press the saute button on the Instant Pot. Once it displays hot, add the oil and then the cumin seeds, fennel seeds, black nigella seeds (kalonji), mustard seeds and fenugreek seeds. Saute for few seconds until seeds crackle.Then add the hing and stir.
Add the chopped onion, green chili and curry leaves. Saute for 2 minutes until the onions are softened.
Then add the ginger-garlic paste and cook for 1 minute.
Then add the pureed tomatoes and de-glaze the pot using a wooden spatula. Scrape the bottom with the spatula making sure there's nothing stuck at the bottom of the pot.This is important else the pot might not come to pressure. Add in the tomato paste.
Add the potatoes and then coriander powder, turmeric, red chili powder. Also add the water and salt and mix.
Close the pot with it's lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes and then do a quick pressure release.If using regular potato (like russet & gold) and you have cut them in 1-inch pieces, then pressure cook for 2 minutes only with quick release.
Open the lid and stir in the cilantro. You can add 1 tablespoon yogurt, heavy cream, coconut milk or cashew cream at this point (optional) to make it creamy. I did not add anything.
Serve achari aloo with rotis or paratha or rice.
Stove-top Instructions
Boil the baby potatoes using either stove-top pressure cooker, 4 to 5 whistles on high heat. Or in a pan with water, for around 15 minutes until potatoes are done. Then peel the potatoes and set aside.
Follow all the instructions as such in a pan on stove-top on medium heat but do not add 1 cup water after adding the potatoes and salt. Use around 1/2 water (or as needed) to thin it out a little. Let the potatoes simmer for 5 minutes on medium heat. Garnish with cilantro and serve.
Notes
This dish has very little gravy and it kind of dries up as it cools down, so it is like a semi-dry sabzi. If you like it to have gravy, just add more water while re-heating the dish.