HOW TO MAKE IN INSTANT POT
INGREDIENTS:
Potatoes - 4
Peas /
Frozen peas - 1/2 Cup
Onion - 1 Finely chopped
Garlic - 4 Cloves finely chopped
Ginger paste - 1/2 Tsp
Tomatoes - 2 Finely chopped
Chilli powder - 1/2 Tsp
Coriander powder - 1 Tsp
Garam masala - 1 Tsp
Turmeric powder - 1/4 Tsp
Salt - as needed
To temper:
Oil - 2 Tsp
Mustard seeds - 1/4 Tsp
Cumin seeds - 1/2 Tsp
Red chillies - 2 to 3
Asafoetida - 1/4 Tsp
HOW TO MAKE:
Peal potato skin, make into pieces and steam it for 10 minutes. You can use pressure cooker, allow one whistle and keep aside. Put the frozen in the bowl of water and defrost the same.
Heat oil in a kadai splutter the mustard seeds, add cumin seeds, red chillies an asafoetida. Add chopped onions and finely chopped garlic fry it until turn in gloden brown. Add chopped tomatoes, red chilli powder, coriander power, turmeric powder and blend well with the spatula, cook until the oil get separately.
Add potatoes and peas mix well. Add the garam masala, salt and one cup of water then cook it for 10 more minutes until it form a thick gravy.
Garnish with chopped coriander leaves and serve with Chappathi, paratha or pulao :-)
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