The potato curry I'm about to share is a dish that is generally served in temples or prepared during festivals along with a sweet dish called halwa and served with puri which is a fried flat bread. You may serve this curry with any type of flatbread of your choice.
I give credit to Bharatzkitchen on youtube for sharing this recipe. This curry is usually made stove top. But I made this in an Instant pot for convenience sake.
Lets first get all the ingredients and spice mixes ready...
For the spice mix #1:
Fenugreek seeds aka methi - 1 tsp
Cumin seeds - 1 tsp
Nigella seeds aka kalonji - 1 tsp
Aniseed aka saumpf - 1 1/2 tsp
Carom seeds aka ajwain - 1/4 tsp
Put the above-mentioned seeds in a mortar pestle or a spice grinder and coarsely crush them. It should look kind of look like this...
Spice Mix #2
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Dried Mango powder aka amchur - 1 tsp
Blackpepper powder - 1/2 tsp
Set aside the ingredients above as shown in the picture...
Rest of the other ingredients:
Potatoes - 6 medium (chopped into bite sized pieces about 580g)
Ginger - a nob (half of it grated and other half chopped into strips)
Green chillies - 5 (2 of them chopped finely and rest split into halves)
Tomatoes - 3 medium sized grated (I've used 6 tablespoons of chopped canned tomatoes and put it in a chopper)
Other seasonings required:
Salt 2 tsp
kasoori methi aka dried fenugreek leaves - 1 to 2 tbsp
Coriander leaves - a handful chopped
Garam masala - 1 tsp
Oil - you can use a mixture of ghee and oil
Bay leaves - 1 large or 2 small ones
Asafoetida - 1/2 to 3/4 tsp
We have all the ingredients prepared and ready. Now we move on to the cooking process...
Plug in your instant pot. And turn on the saute mode. Once the pot is hot add oil, bay leaf and asafoetida. Then add the coarsely ground spices. Mix for a few seconds and add the grated ginger and finely chopped green chillies.
Next add the grated tomatoes and add salt. Stir fry for about 2 or 3 minutes.
Add chopped potato, remaining ginger and slit green chillies and mix well until the potatoes are coated with the tomato and spice mix.
Add 3 cups of water...
Now close the instant pot with the lid and turn the valve to seal position. Cancel the saute mode and select pressure cooking. Set the time to 4 minutes. Once the pressure is off naturally, open the lid and switch to saute mode. Add kasoori methi, garam masala and chopped coriander leaves. Mix well and mash some of the potato pieces for a slightly thicker gravy. After 2 minutes cancel the saute mode. Now the potato curry is ready to serve with your favourite flatbread. I love to eat this with puri.
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