Step 1

Start the pressure cooker in Saute mode and let it heat. Add oil, cumin seeds, asafoetida and ginger. Saute for 30 seconds.

Step 2

Add tomatoes and spices. Saute for 3 minutes.

Step 3

Add potatoes and water. Stir well. Press Cancel and close lid with vent in sealing position.

Step 4

Start on Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.

Step 5

Add garam masala and dry mango powder. Stir and mash some potatoes with the back of the ladle. This will help thicken the curry. If you like a thinner gravy, you can add some water and let it come to a boil on sauté mode.

Step 6

Garnish with cilantro and enjoy with poori, naan or rice.