Credits
Recipe from My Heart Beets.
Ingredients
Makes 4 servings
Amount | Ingredient |
---|---|
1½ lbs | potatoes, peeled, whole |
2 T | oil |
2 tsp | cumin seeds |
½ tsp | mustard seeds |
1 | Serrano pepper, minced |
2 cups | water |
1 tsp | salt |
1 tsp | turmeric |
½ tsp | dried mango powder (amchur) |
½ tsp | Kashmiri chili powder / paprika |
¼ tsp | black pepper |
¼ tsp | cayenne |
Process
- Dump all the ingredients except the cilantro in the instant pot
Pressure: High Time: 10 minutes Release: 10 minutes natural
- Break up the potatoes into chunks, squishing some into the soup to thicken.
- Garnish with cilantro.
Nutrition
Calories: 197 per serving (¼ of recipe)
Notes
- If adding eggs, steam in instant pot separately
Pressure: High Time: 6 minutes Release: Quick
- It’s possible to do the eggs at the same time as the salan by using a high trivet, but the potatoes would need to be chopped in order to account for the reduced pressure time, I haven’t perfected the timing yet so experiment at your own risk.
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