This is such an EASY meal. Perfect for relying on on a particularly rough day. And who doesn't love potatoes.
Source: My Heart Beets | Serves: 2-3 | Time: 30 min
Changes: replaced amchur green mango powder with sumac; skipped black pepper
Ingredients
1 ½ pounds #potatoes leave whole, peeled
2 tbsp ghee or oil
1 tsp cumin seeds
½ tsp mustard seeds
1 green jalapeno chili minced
2 cups water
1 tsp salt
1 tsp turmeric
½ tsp sumac
½ tsp paprika
¼ tsp cayenne
Cilantro, for garnish
Vegan sour cream, for garnish
Instructions
Press sauté, add oil to the pot, and once warmed up, add cumin seeds, mustard seeds and green chili. Once the cumin seeds brown, add the remaining ingredients to the pot.
Secure the lid, close the pressure valve and cook at high pressure for 10 minutes.
Naturally release pressure for 10 minutes.
Use a fork to break the potatoes apart, smashing some of the potatoes into the curry to thicken the sauce.
Add more water to adjust the curry to your desired consistency. Garnish with cilantro and sour cream. Enjoy!