1green chilichopped, adjust to taste, add more for spicier version
3mediumtomatoespureed, 350 grams, make the puree using a blender
1teaspooncoriander powder
1/2teaspoonturmeric
1/2teaspoonkashmiri red chili powder
1/2teaspoonamchur
1/2teaspoonfennel powder
3mediumpotatoes500 grams, cut into 1/2 inch pieces
1teaspoonsaltor to taste
1.5cupswater12 oz + more as needed later on
1/2teaspoongaram masala
1.5teaspoonkasuri methicrushed
cilantroto garnish
Instructions
Press the saute button on the Instant Pot. Once it displays hot, add the ghee and then add the cumin seeds and methi seeds. Let them sizzle for few seconds and then dried red chilies and hing.
Stir and then add the chopped ginger and green chili. Saute for 1 minute.
Then add the pureed tomatoes and mix well.Add the spices- coriander powder, turmeric, kashmiri red chili powder, amchur, fennel powder. Cook for 1 minute.
Add the diced potatoes and stir. Then add the salt and mix.
Add water and stir and close the pot with the lid.
Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 4 minutes and then do a quick pressure release.
Open the lid and press the saute button. Then with a potato masher lightly mashed the potatoes.You don't have to mash them completely, just slightly crushed as shown in the picture.
Add kasuri methi and garam masala. Simmer on saute for 2 minutes, the curry will thicken as it simmers. You can add more water here if you want to thin out the curry a little. I did add 2 tablespoons extra water here. Garnish with cilantro and serve aloo rasedar with kachori or puri!
Stove-top Instructions
First, boil the potatoes. If using stove-top pressure cooker, boil the potatoes for 8 to 9 whistles on high heat. If using a pan, fill it with water, add potatoes and boil until the potatoes are done. Once the potatoes are boiled, peel them and then slightly crush them using your hands or a masher. Then heat ghee in a pan, add cumin seeds and methi seeds. Let them sizzle for few seconds and then dried red chilies and hing.
Stir and then add the chopped ginger and green chili. Saute for 1 minute. Then add the pureed tomatoes and mix well. Cook for around 5 minutes until tomatoes are done. Add the spices- coriander powder, turmeric, kashmiri red chili powder, amchur, fennel powder. Cook for 1 minute. Add the crushed potatoes, salt and then stir in the water. Let the curry simmer for 10 to 15 minutes. Add kasuri methi, garam masala. Garnish with cilantro and serve.
Notes
Adjust the spice levels to taste. To make it spicier, use extra green chilies in the recipe.
Use oil in place of ghee to make this recipe vegan.
Skip hing or use gluten-free hing to make this recipe gluten-free.
The curry thickens as it cools down, while re-heating, add extra water.