How to make potato masala in instant pot.
Press SAUTE button and let the inner steel pot get hot.
Add mustard, cumin, chana dal & urad dal. Fry all of these until the dals turn golden.Then add curry leaves, onions and green chilies.Saute onions well until they turn transparent or pink.
Add ginger and fry for 30 seconds.Transfer the diced potatoes (1 inch cubes), add salt, turmeric and pour ⅓ cup (80 ml) water.Press CANCEL button. Deglaze the pot by scrubbing the bottom with a spatula to release bits of food stuck.Secure the instant pot with the lid. Position the steam release handle or vent to sealing.
Next press PRESSURE COOK button and set the timer to 4 mins (high pressure).When the instant pot is done, press cancel. Release the pressure manually by moving the steam release handle from sealing to venting.If there is any excess moisture left, evaporate it in the saute mode first.Give a good stir and lightly mash only after the excess moisture has evaporated. Add more salt if needed. Garnish with cilantro leaves.Serve potato masala with dosa, sandwiches, roti !