This is a very common meal and is enjoyed by almost all children. I have yet to meet someone who does not like this dish. I make it without onion and garlic, so it could be served at any religious occasion. I use panch phoran masala for this recipe, basically means a mix of five spices, which are mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and kalonji seeds. You can get Panch phoran in any Indian store, if it is not ground just grind it in the spice grinder. I have used Insta pot for this recipe as well but you can make it in a pressure cooker also, just wait for one whistle and it should be done.
Ingredients
Instructions
-
Cut the potatoes in small cubes.
-
This is what I use for Panch Phoran. You can mix it at home if you have these five seeds. Mustard seeds and Cumin seeds and fennel seeds 1 part and methi seeds and kalonji or nigela seeds 1/2 part. That would be the ratio.
- Turn the Insta pot on, saute mode high for 15 minutes. Add oil to it. If you are using the pressure cooker, just turn the stove on and add oil.
-
Once the oil is hot add cumin seeds. When the cumin seeds turn a little brown add the tomatoes and serrano pepper to it.
-
Once you see the oil separated and tomatoes little softened, add potatoes and Panch phoran, turmeric powder, red chili powder and salt.
- Saute for a couple of minutes. Add 3/4 cup of water secure the lid. Pressure cook for 5 minutes in Insta pot. If you are using the pressure cooker just wait for one whistle.
-
When the pressure is released. Open the lid mash the potatoes a little. Adjust the water the way you like.
- Garnish it with cilantro and serve it with Poori or roti or bread.
Notes
If you do not have a pressure cooker or an insta pot, just boil the potatoes and follow the recipe. Instead of pressure cooking just simmer it on the stove on medium heat.