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Potato Masala

Course: Main Courses
Cuisine: Indian
Keyword: vegan

Ingredients

  • 2 cups potatoes peeled & diced to 1 inch cubes 3 medium*
  • 1 large onions chopped or sliced *½ tablespoon ginger chopped or grated about 1 inch
  • Juice of 1 lemon
  • *½ to ¾ teaspoon Salt adjust to taste
  • Tempering¼ to ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon chana dal optional
  • 1 teaspoon urad dal optional
  • 1 sprig curry leaves
  • 1 to 2 green chilies chopped or sliced
  • ¼ teaspoon turmeric use more if needed1 Pinch hing (optional)
  • For garnish 2 tablespoons coriander leaves chopped finely

Instructions

  • 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 !