A simple side for pooris/chapathis/rotis. Minimal ingredients, no fuss, rustic side dish. This can quickly become a go to dish, it's vegan, and needs no garlic or onions. All you need is potatoes, tomatoes and a few staple spices that most pantries would have.
Boil potatoes, let cool, peel, and cube. I used my Instant Pot, and did manual pressure cook for 10 minutes
Gather dry spices
Chop tomatoes, peel and grate ginger, slit the green chili
Heat oil in a pan, and add cumin seeds and let crackle when hot
Add hing, tomatoes, ginger and green chili and saute for a minute or so until the tomatoes get pulpy. Add the dry spices - chili powder, coriander powder, turmeric, and salt.
Cook for about 5 minutes on medium heat, until the oil starts separating
Add the cubed potatoes, garam masala and mix everything together.
Add about 1 cup of water, and cover with a lid, and cook on low heat for 5-7 minutes
Open, mix it up, and add the kasoori methi.
Transfer to serving bowl, garnish with cilantro if you wish, and serve hot with poori/rotis. The dish might get a bit more solid as it cools down, and become semi-solid. We like it either way, but if you like it more liquidy, add more water as needed and reheat.
I almost made this in the Instant Pot today but decided to use my cast iron pan at the last minute. You can probably totally make it in the IP, with the initial cooking in saute mode, and then finish up in manual mode for 5-7 minutes.
The dish solidifies a bit as it cools down, with the starch from the potatoes. If you like it more like a gravy, add some water and reheat as needed.
I used no onion/no garlic, but you could also make it with onion garlic. If using, start with sauteing onion after cumin seeds, then add garlic with the ginger (crushed or as a paste), then follow with tomatoes and spice powders.