Ingredients

The following ingredients have 4 Servings
  • 1.5 tablespoon oil (22 ml, I used avocado oil)
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon hing (asafoetida)
  • 2 teaspoons chana dal (soaked in water for 10 minutes then drained)
  • 1 large yellow onion (thinly sliced)
  • 1.5 inch ginger (chopped)
  • 1-2 green chili (sliced)
  • 15-20 curry leaves
  • 1/3 cup + 2 tablespoons water
  • 3 large potatoes (600 grams, I have used yukon gold potatoes, cut into 1-inch cubes)
  • 1/4 teaspoon turmeric powder
  • 3/4 teaspoon salt (or to taste)
  • 2 tablespoons chopped cilantro

Instruction

  • Press the saute button on the Instant Pot. Once it displays hot, add the mustard seeds and let them splutter.
  • Add hing and then the chana dal (which has been soaked for 10 mins). Saute for 1 minute until the dal starts changing color.
  • Then add the onion, ginger, green chili and curry leaves. Stir and cook for 2 to 3 minutes until the onions soften.
  • Add water and deglaze the pot. There should be no browned bits stuck at the bottom of the pot. You might need to add little more water if you have a 8 qt IP.
  • Add the diced potatoes, turmeric and salt. Stir and close the lid.
  • Press the manual or pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. Quick release the pressure.
  • Open the lid and you may mash the potatoes if you like. I only mashed a few.Add the cilantro and mix. If there's any excess water, you can press saute and stir for few minutes. I did not do this step.
  • Serve potato masala with pooris, paratha or use as a stuffing in dosa!