Time is trickling away so fast and I can't keep up with it sometimes with all the bazillion things I have to do. On fast paced days like these, I pull out my pressure cooker from the farthest spot in the kitchen cabinet to cook even the simplest curries. And yes, it does cut the coking time a lot. The most time spent is just in cutting up the vegetables and once you put the everything in, pop the lid right on, and you hear it whistle, the curry is actually ready. Since potatoes tend to get overcooked too quickly, i turn the stove off quickly and take it off of the stove and place it in the cold sink to stop them from cookinf further. Once the pressure settles down, open the lid, place it back on high heat and let the gravy dry up and you r curry is done!
Potatoes-3 big, pelled and cut
Salt- to taste
Red pepper powder-1 tsp
Tomatoes-2 medium, choped
Ginger-garlic paste-1 tsp
Fresh cilantro-2 tbs
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
1. Heat oil in a pressure cooker and pop in the mustard seeds, cumin seeds and the fenugreek seeds and let them sizzle.
2. Add the asafoetida and in a few seconds, add the onions and saute until they turn golden brown.
3. Put the ginger-garlic paste and fry for a brief minute.
4. Add the tomatoes and the potatoes, some cilantro, salt, red pepper powder, turmeric powder and pop the lid on and cook on high heat until you hear one whistle.
5. Turn off the heat and remove the pressure cooker from the heat and place it in the cold sink.
6. Once the pressure settles down, remove the lid, place the pressure cooker back on the stove and stir the potatoes gently until you see the gravy turn thick.
7. Turn the stove off and transfer to a serving bowl and garnish with fresh cilantro leaves.