This recipe comes from another food blogger Cook with Manal. See the original post here
I love this one as it cooks up fast in an instapot! This is all made in one pot. It is Vegan and also gluten-free!
Time less than 30 minutes
INGREDIENTS:
1.5 tablespoon oil (I used avocado)
1/2 teaspoon black mustard seeds
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, cut into 1-inch cubes (yukon gold works but so do others)
1/4 teaspoon turmeric powder
3/4 teaspoon salt or to taste ( I add more)
2 tablespoons chopped cilantro
INSTRUCTIONS:
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Press the saute button on the Instant Pot. Once it displays hot, add the mustard seeds and let them splutter.
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Add the chana dal (which was soaked for 10 minutes). Saute for 1 minute until the dal starts to change color.
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Then add the onion, ginger, green chili and curry leaves. Stir and cook for 2 to 3 minutes until the onions soften.
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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.
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Add diced potatoes, turmeric and salt. Stir and close the lid.
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Press the manual or pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. Then Quick release the pressure.
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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 a few minutes. I did not do this step.
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Serve potato masala with pooris, paratha or use as stuffing in dosa!