Press sauté, add ghee to the pot and once it melts, add cumin seeds, mustard seeds and green chili. Once the cumin seeds brown, add the remaining ingredients to the pot.

Secure the lid, close the pressure valve and cook at high pressure for 10 minutes.

Naturally release pressure for 10 minutes.

Use a fork to break the potatoes apart, smashing some of the potatoes into the curry to thicken the sauce.

Add more water to adjust the curry to your desired consistency. Garnish with cilantro and serve.

Make deep slits in the potatoes and set aside for now.

In a medium-sized pot, add ghee and once it melts, add cumin seeds, mustard seeds and green chili. Once the cumin seeds brown, add the remaining ingredients (including the potatoes) to the pot.

Cover the pot with a lid and cook for 15 minutes. 

Remove the lid and flip the whole potatoes over onto the other side. Pour an additional 2 cups of water into the pot. Cover and cook for another 15 minutes.

Remove the lid and break the potatoes apart with a fork, smashing some of them into the curry to help thicken the sauce.

Add more water to adjust the curry to your desired consistency. Garnish with cilantro and serve.

To boil potatoes, place them into a large pot and cover with cold water so that the water is an inch above the potatoes. Cover the pot and bring to a boil, then lower the heat to medium. Test for doneness at 30 minutes. A sharp knife should easily go through the potato. Drain and set aside.

In a medium-sized pot, heat ghee over medium heat. Once it melts, add cumin seeds and mustard seeds.

When the cumin and mustard seeds begin to splutter, add the remaining spices.

Add the cooked potatoes to the pot and mix well, breaking them apart as you mix. Add the water to the pot. Raise the heat to high to bring the potato curry to a boil, then reduce the heat to medium and simmer for 5 minutes.

Add more water to adjust the curry to your desired consistency. Garnish with cilantro and serve.