Credits

Recipe adapted from FatimaCooks.net.

Ingredients

Makes 3-4 servings

Amount	Ingredient
500g	potatoes, sliced
1 cup	water
2	tomatoes, chopped
½ tsp	black seeds (kalonji)
½ tsp	fennel seeds (saunf)
½ tsp	mustard seeds
¼ tsp	fenugreek seeds (methi dana)
1 tsp	dried fenugreek (kasuri methi)
1 tsp	cumin powder
1 tsp	coriander powder
1 tsp	salt, to taste
1 tsp	cayenne pepper
½ tsp	turmeric
2 T	tamarind sauce or concentrate
2	serrano peppers, slit
2 T	unsalted butter
half bunch	cilantro, finely chopped

Process

1. Slice potatoes and soak in water; set aside. Chop tomatoes, slit the peppers.
2. Add all the ingredients to the instant pot

Pressure: High
Time: 5 minutes
Release: Natural

3. Add cilantro and stir through.

Although flavorful enough to eat as-is, you can serve with rice or roti / naan / paratha.

Nutrition

Calories: 733 (whole recipe).

Notes

• Original recipe (see Credits section above) is for the stovetop, refer to it for stovetop preparation instructions (I’ve made other changes in my version, too, but you can refer to the original for the prep method).
• If sauce / gravy is too runny for your liking, set the IP to saute mode and cook off the excess liquid to the desired consistency