Simple One-Pot Gujarati Potato CurryVeg

1

Heat a tablespoon of oil in a pressure cooker. Once hot, add the cumin seeds, curry leaves, asafoetida, green chilli, and a portion of the coriander leaves.

2

Stir in the coriander-cumin powder, turmeric powder, and red chilli powder. Keep the flame low to prevent the spices from burning.

3

Add the finely chopped onion and cook until it softens. Follow this by adding the chopped tomatoes and cooking for about two minutes until they soften.

4

Add the diced potatoes and green peas to the cooker. Mix well.

5

Add salt to taste and the pieces of jaggery (optional for sweetness). Pour in one to one-and-a-half cups of water.

6

Secure the lid and cook for one whistle on high flame, followed by three whistles on a low flame.

7

Allow the pressure to release naturally. Once opened, stir the curry and garnish with fresh coriander leaves before serving.