Instant Pot Potato Masala

4 standard portions

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Ingredients

• 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

Method

1. Press the saute button on the Instant Pot. Once it displays hot, add the mustard seeds and let them splutter.
2. Add hing and then the chana dal (which has been soaked for 10 mins). Saute for 1 minute until the dal starts changing color.
3. Then add the onion, ginger, green chili and curry leaves. Stir and cook for 2 to 3 minutes until the onions soften.
4. 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.
5. Add the diced potatoes, turmeric and salt. Stir and close the lid.
6. 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.
7. 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.
8. Serve potato masala with pooris, paratha or use as a stuffing in dosa!
9. For stove-top boil potatoes in traditional pressure cooker for 8 to 10 whistles on medium-high heat until they are really soft. Then let the pressure release naturally. Open the cooker, peel the potatoes and dice them. If you don't have a traditional pressure cooker, you can boil the potatoes in a pan filled with water. Boil for around 20 minutes until cooked through, then peel and dice.
10. Once the potatoes are done, heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Add hing and then add the chana dal. Saute for 1 minute.
11. Then add the onion, ginger, green chili and curry leaves. Cook for 2 to 3 minutes until onions soften. Add the boiled potatoes, turmeric and salt. Mix well. Add around 2 tablespoons water and stir. Cook for 2 minutes and then turn off heat. Add cilantro and serve.