Stir Curry

Ingredients :

1. Potatoes - 4 to 5 nos. (medium sized)
2. Green chillies - 3-5 nos. (suit your spice level)
3. Onion - 1 big
4. Ginger - 1 inch
5. Salt - 1 Tsp.
6. Cilantro - 1/4 cup
7. Turmeric powder - 1/2 Tsp.
8. Water - 1 cup
   

Seasoning :

1. Red chilli - 1 no.
2. Urad dal - 1 Tsp.
3. Chana dal - 1 Tsp.
4. Mustard seeds - 1 Tsp.
5. Curry leaves - 8 - 10 nos.

Instructions:

1. Wash the the potatoes thoroughly 3 to 4 times.
2. Place the potatoes inside the insert vessel of Instant Pot.
3. Add 2 to 3 cups of water and close the lid.
4. Select Manual mode or Pressure Cook mode (depending on your instant pot model), High Pressure setting and set the time to 12 minutes using +/- button.
5. After 12 minutes of cooking, wait for the Instant Pot to release the pressure on its own.
6. While waiting for the pressure to be released, slit the green chilles, chop the onion, cilantro and ginger. Keep them aside.
7. Open the lid of the instant pot once the pressure is released.
8. Remove the potatoes into a plate or vessel and peel the potatoes.
9. Mash the potatoes with the masher.
10. Remove the water and dry the insert vessel before the next step.
11. Press the Saute button on the Instant Pot and add oil to the insert vessel. I prefer coconut oil though any other cooking oil can be used.
12. Break the red chilli into small pieces and add them to the instant pot.
13. Add mustard seeds, urad dal, chana dal and curry leaves.
14. When the mustard seeds start making crackling sound, add slit green chillies, chopped onion and mix them thoroughly.
15. Allow the onions to cook.
16. Add chopped ginger,turmeric powder, and salt.
17. Add mashed potatoes.
18. Add 1/2 to 1 cup water and mix thoroughly for a minute or two.
19. Garnish the potato bhaji with chopped cilantro.
20. Switch off the instant pot.

Potato bhaji is now ready to serve.
Potato bhaji can also be used as a stuffing while preparing masala dosa.