Indian style dry potato sabji

Poori bhaji

Ingredients 

5 medium potatoes 

1 teaspoon jeera seeds 

1/4 teaspoon asafoetida or hing

1 teaspoon turmeric powder 

8 green chilies

handful of coriander leaves

1 teaspoon lime 

handful curry leaves 

Salt to taste

1/2 teaspoon sugar (optional)

Dry potato sabji or bhaji

Step 1: Boil potatoes in an Insta-Pot (2 minutes on High) or a regular pressure cooker (4 whistles). After releasing the pressure, peel and cut into small pieces and apply turmeric powder, salt, lime and little sugar. Keep aside. 

Step 2: In a separate pan, heat oil and add jeera seeds and let them cook until they splutter. Add curry leaves, asafoetida powder, and finely chopped chilies into the oil. Add some water and let it cook on a low flame for 5-7 minutes. 

Step 3: Add the potato (from step 1) and let it cook on a low flame for 5-10 minutes. Add finely chopped coriander leaves and serve hot with chapatis or pooris.