Batata nu Shaak

Ingredients

• 1 pound yellow potatoes (or any thin-skinned potato, cut into 1 inch cubes)
• 1 tsp cumin seeds
• 10-12 curry leaves (optional)
• 3 Tbsp oil
• 1 Tbsp dhana jeeru
• 1 Tsp Kashmiri chili powder or paprika
• 1 tsp salt (or to taste)
• 1 1/2 Tbsp jaggery
• Cilantro
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1 tsp tamarind paste or amchoor

Instructions

1. Wash and cut potatoes. They do not need to be peeled. Set aside in a bowl of cold water to keep them from browning.
2. Set the Instant Pot to saute mode. Add oil. When the oil is hot, add mustard seeds. Let them sizzle and pop. Add cumin, followed by curry leaves if using. Let sizzle for a few seconds.
3. Add turmeric, red chili powder, and dhana jeeru. Stir and let the spices bloom for 10 seconds.
4. Drain the water from the potatoes and add the potatoes to the pot. Mix well to coat the potatoes. Cook for 2 minutes, stirring often.
5. Add 3 cups of water and salt. Mix well. Ensure potatoes are fully submerged. Cook on high pressure for 4 minutes, followed by a natural pressure release for 10 minutes.
6. Set the Instant Pot back to saute mode. Take 1/4 cup of potatoes and mash with a fork (remove the skins of the mashed potatoes to avoid floating skins in the curry). Mix back in. Add tamarind paste, jaggery, and garam masala. Cook for 3 minutes.
7. Add cilantro and serve.

Nutrition

• Calories: 211
• Carbohydrates: 27
• Protein: 3
• Fat: 11
• Saturated Fat: 1
• Polyunsaturated Fat: 3
• Monounsaturated Fat: 7
• Trans Fat: 0.04
• Sodium: 590
• Potassium: 515
• Fiber: 3
• Sugar: 6
• Vitamin A: 350
• Vitamin C: 73
• Calcium: 34
• Iron: 2