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
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
Press the saute button on the Instant Pot. Once it displays hot, add the mustard seeds and let them splutter.
Add the chana dal (which was soaked for 10 minutes). Saute for 1 minute until the dal starts to change color.
Then add the onion, ginger, green chili and curry leaves. Stir and cook for 2 to 3 minutes until the onions soften.
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.
Add diced potatoes, turmeric and salt. Stir and close the lid.
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.
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.
Serve potato masala with pooris, paratha or use as stuffing in dosa!