Summer Recipe- Quick To Make Instant Pot Achari Aloo

Instant Pot Achari Aloo – one pot quick curry where potatoes are cooked with Indian pickling spices.Best enjoyed with warm rotis. Panch phoran was one of my favorite spices growing up.

My mom used to make Aloo Baingan (potato & eggplant) sabzi using panch phoran and that was my absolute favorite.For those who are not aware, panch phoran is a 5 spice blend and is an integral part of Bengali and east Indian cooking.

Ingredients

10 baby potatoes 512 grams, cut into 1.5 inch pieces, each potato weighing between 50-70 grams,
1 tablespoon oil 15 ml, I used sunflower oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
3/4 teaspoon kalonji black nigella seeds
1/2 teaspoon black mustard seeds
1/4 teaspoon methi fenugreek seeds
1/2 teaspoon hing asafoetida
1 medium red onion chopped
10 curry leaves
1 green chili chopped
2 teaspoons ginger garlic paste
2 large tomatoes pureed
1 tablespoon tomato paste
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder adjust to taste
3/4 teaspoon salt or to taste
1 cup water 8 oz
cilantro to garnish

Method
* First peel the potatoes and cut them into 1.5 inch pieces. I used baby potatoes here, each was around 2.5 inches wide and 50-70 grams by weight.
* So, I cut the smaller ones in half and slightly bigger ones into 3 to 4 parts. Set aside. Also, puree the tomatoes using a blender and set aside.
* Press the saute button on the Instant Pot. Once it displays hot, add the cumin seeds, fennel seeds, black nigella seeds (kalonji), mustard seeds and fenugreek seeds. Saute for few seconds until seeds crackle.
* Then add the hing and stir.
* Add the chopped onion, green chili and curry leaves. Saute for 2 minutes until the onions are softened.
* Then add the ginger-garlic paste and cook for 1 minute.
* Then add the pureed tomatoes and de-glaze the pot using a wooden spatula. Scrape the bottom with the spatula making sure there's nothing stuck at the bottom of the pot.
* This is important else the pot might not come to pressure.* Add in the tomato paste.
* Add the potatoes and then coriander powder, turmeric, red chili powder. Also add the water and salt and mix.
* Close the pot with it's lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
* If using regular potato (like russet & gold) and you have cut them in 1-inch pieces, then pressure cook for 2 minutes only with quick release.
* Open the lid and stir in the cilantro. You can add 1 tablespoon yogurt, heavy cream, coconut milk or cashew cream at this point (optional) to make it creamy. I did not add anything.
* Serve achari aloo with rotis or paratha or rice.