Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
- 2 tomatoes
- 1 inch ginger
- 1 TBSP Ghee
- 1/2 tsp cumin
- 1 onion, red chopped
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp chili powder
- 3/4 tsp Himalayan pink salt
- 1 cup filtered water
- 2 potatoes cubed
- 1/2 cup peas
- 1 tsp fenugreek crushed
- DIY garam masala for sprinkling
- cilantro to garnish
Ingredients
|
Rate this recipe!
|
Instructions
- Purée tomatoes and ginger in a blender and set to the side.
- Put your Instant Pot on the saute setting. When it is hot, add ghee and cumin seeds. Allow them to sizzle alone for a few seconds.
- Add the onion and saute until the onions are tender, 2 to 3 minutes.
- Stir in pureed tomatoes and ginger. Cover with a glass lid and cook for 3-4 minutes.
- Add coriander, turmeric, chili powder, and salt. Mix well and let the spices cook for a few seconds.
- Add water, cubed potatoes, and green peas.
- Stir and close the pot. Cook on high pressure for 2 minutes with pressure valve sealed.
- Release pressure, open the pot, add crushed fenugreek leaves, and sprinkle garam masala on top.
- Add cilantro to garnish and serve!
