Who doesn’t like potatoes? Growing up in India, train travel was much more commonplace than air travel. The best part was waiting for the platforms to come, where vendors would come flocking to sell fresh hot aloo poori (potato curry with fried bread) and masala chai. Heaven! In addition to dinners and lunches, we love them for breakfast with a fried egg on top. Instant Pot Instructions (use frozen or defrosted) : Add ¾ cups water, potatoes, and then sauce.
SEAL and cook at HIGH PRESSURE for 8 minutes.
Once done, rest for 5 minutes, then VENT to release remaining pressure. Remove lid, mash a handful of potatoes to thicken sauce. Enjoy! Stovetop Instructions (use frozen) : In a lidded saucepan, add potatoes, sauce, and 1 cup water. Cover saucepan, cook potatoes on high heat until tender ~ 25 minutes. Stir at the half way point. Remove lid and mash a few potatoes to thicken sauce.
Simmer uncovered for desired consistency - 3 minutes. Enjoy! Note: Salt is kept low, adjust to taste Garnish with: cilantro & sliced onions Serve with: greek yoghurt, puri, roti, or on its own
- #No Preservatives
- #Gluten Free
- #Low Calorie