By Rittwik Naskar
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Comforting potato curry made in a pressure cooker without onion or garlic. Follow these simple steps to make this instant weeknight dish.
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Ingredients - 2 tbsp ghee, 5 potatoes, 2 tomatoes, 2 tsp minced ginger, ½ tsp each of haldi, methi seeds, and red chilli powder, 2 tsp each of jeera, saunf, and dhaniya powder, ¼ tsp hing, 1 tsp each of salt, garam masala, and amchur, 4½ cups of water, and 3 tbsp coriander leaves.
Pressure cook the potatoes in 3 cups of water. Peel and chop them into quarters and allow them to cool.
In the same cooker, add the ghee and bring it up to heat. Add all the spices except salt, garam masala and amchur powder.
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Add the minced ginger and saute it along with the spices.
Add the chopped tomatoes and saute them till they're mushy and the oil from the spices has separated.
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The boiled potatoes are added to the mix and tossed in with the gravy base.
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Add the 1½ cups of water and simmer for 5-6 minutes.
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Add the salt, garam masala powder, amchur, and chopped coriander leaves in the end and serve with pooris or chappatis.
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