Mustard Oil Potato Curry for Poori (North Indian Style)

Ingredients

• 2 tablespoons Mustard Oil (use pure mustard oil for authentic flavor)
• 1 tablespoon Fenugreek Seeds (dry roasted before adding)
• 2 tablespoons Fennel Seeds (lightly crushed)
• 1 tablespoon Cumin Seeds (dry roasted)
• 0.5 tablespoon Ajwain (Carom Seeds) (dry roasted)
• 0.5 teaspoon Asafoetida (Hing) (use a pinch; adds depth)
• 1 tablespoon Mustard Seeds (whole, roasted until fragrant)
• 4 medium Boiled Tomatoes, peeled and chopped (blanch in hot water, peel, then chop)
• 1 teaspoon Kashmiri Red Chili Powder (gives color without too much heat)
• 1 teaspoon Ratanjot (Food Red Color) (optional, for bright red hue)
• 1 teaspoon Roasted Cumin Powder (adds smoky flavor)
• 0.5 teaspoon Chaat Masala (adds tangy finish)
• 2 tablespoons Coriander Leaves (fresh) (chopped for garnish)
• 2 pieces Green Chilies (large, slit) (adjust to heat preference)
• 5 medium Boiled Potatoes, peeled and quartered (cooked until just tender)
• 1 teaspoon Salt (adjust to taste)
• 2 cups Water (adjust for desired gravy consistency)

Instructions

1. Heat Mustard Oil

   Place the pressure cooker (without lid) on medium‑high heat and add 2 Tbsp mustard oil. Heat until the oil starts to smoke lightly (about 2 minutes).

   Time: PT2M

   Temperature: Medium‑high heat

2. Add Whole Spices

   Add 1 Tbsp mustard seeds, 1 Tbsp fenugreek seeds, 2 Tbsp fennel seeds, 1 Tbsp cumin seeds, 0.5 Tbsp ajwain and 0.5 tsp asafoetida. Stir continuously for 1 minute until the seeds crackle and become aromatic, taking care not to burn them.

   Time: PT1M

   Temperature: Medium heat

3. Add Tomatoes

   Add the peeled, chopped boiled tomatoes (about 4 medium). Cook, stirring occasionally, for 3 minutes until the tomatoes soften and the oil begins to separate.

   Time: PT3M

   Temperature: Medium heat

4. Season the Base

   Stir in 1 tsp Kashmiri red chili powder, 1 tsp ratanjot (optional), 1 tsp roasted cumin powder, 0.5 tsp chaat masala, and 1 tsp salt. Cook for another 2 minutes, allowing the spices to bloom.

   Time: PT2M

   Temperature: Medium heat

5. Add Green Chilies and Water

   Add the slit green chilies and 2 cups water. Bring the mixture to a rolling boil (about 5 minutes).

   Time: PT5M

   Temperature: High heat

6. Add Boiled Potatoes

   Gently add the quartered boiled potatoes to the boiling gravy. Stir to coat the potatoes evenly.

   Time: PT1M

   Temperature: High heat

7. Pressure Cook

   Close the pressure cooker lid. On high flame, bring to pressure and cook for 3 whistles (approximately 7 minutes).

   Time: PT7M

   Temperature: High heat

8. Release Pressure & Finish

   Turn off the heat, allow the pressure to release naturally for 2 minutes, then open the lid. Simmer uncovered for 3 minutes to thicken if needed. Sprinkle chopped coriander leaves and give a final stir.

   Time: PT3M

   Temperature: Medium heat

9. Serve

   Transfer the hot potato curry to a serving bowl. Serve immediately with hot poori, chapati, or rice.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

35 g

Fat

7 g

Fiber

4 g