Ingredients
- ¼ cup oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ cup raw peanuts
- ⅛ teaspoon hing
- 15 - 20 curry leaves
- 1 onion diced
- 2 green chilis minced
- ½ pound gold potatoes cut into ½ to ¾ inch pieces
Spices:
- 1 ½ teaspoon salt
- 1 teaspoon amchur powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- ½ teaspoon roasted cumin powder
- ¼ teaspoon black pepper
- ¼ teaspoon kala namak (black salt)
- ⅛ teaspoon cayenne pepper
- ½ cup water
- 2 cups thick poha regular or medium works too
- ¼ cup golden raisins optional
- chopped coriander leaves
- 1 tablespoon lemon juice
Instructions
- Press saute, then add oil. Once it heats up, add cumin and mustard seeds. When the cumin starts to brown, add peanuts, hing, and curry leaves and stir-fry for 2 minutes, or until the peanuts are roasted.
- Remove the peanuts and curry leaves from the pot. Set aside for now.
- Add the onions, green chilies, potatoes and stir-fry for a minute, add spices, stir, then add water and mix well.
- Secure the lid, close the pressure valve, and cook for 1 minute at high pressure (the diced potatoes will cook in this amount of time due to their size).
- Quick-release - right after you turn the knob to quick release, rinse the poha, then remove the lid of the instant pot, and add the poha to the pot along with the raisins. Gently mix. Secure the lid and turn off the instant pot. Let the poha steam in residual heat for 10 minutes.
- Remove the lid, add the roasted peanuts, curry leaves back into the pot along with lemon juice, and cilantro and gently mix well.
- Place it in a bowl and serve.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!