Ingredients
Baby potatoes
Ginger – 2 inches long
Green Chilies – 1-2
Cilantro powder
Whole spice mix
- Coriander seeds – 1 .5 tsp
- Fenugreek seeds – ¼ tsp
- Fennel seeds – 2 tsp
- Mustard seeds – 1 tsp
- cumin seeds – 1 tsp
Salt
Turmeric
Coriander powder
Amchoor powder
Vegetable oil – 4-5 tbsp
Ginger – 2 inches long
Green Chilies – 1-2
Cilantro powder
Whole spice mix
- Coriander seeds – 1 .5 tsp
- Fenugreek seeds – ¼ tsp
- Fennel seeds – 2 tsp
- Mustard seeds – 1 tsp
- cumin seeds – 1 tsp
Salt
Turmeric
Coriander powder
Amchoor powder
Vegetable oil – 4-5 tbsp
Method
Instant Pot Method
1. Dice baby photos into half. You can peel or leave the peel on.
2. Slice ginger and pepper and crush them together
3. Turn on sauté mode on medium. Add cooking oil followed by cumin and mustard seeds.
4. Add chopped/crushed ginger- pepper mix. Stir and add diced baby potatoes
5. Add coarsely ground whole spice mix, salt, turmeric.
6. Coat the masala mix to potatoes and cancel sauté mode
7. Put the lid on and cook on manual mode, vent closed for 2 minutes and NPR (natural release pressure).
8. Open the lid. Turn on sauté mode on high. Add coriander powder, amchoor powder and gently mix the spices. Cook with minimum stirring to evaporate water. Believe me or not, there will be enough water to drain. Remember, there is no added water in the recipe J!
9. Garnish with cilantro and serve.
Stove to method
1. Same as above. Just replace instant pot with pan. Non- stick pan is preferable.
2. To cut cooking time, use boiled potatoes.
Comments