• Press the saute button on the Instant Pot. Add oil when oil hot add the mustard seeds, urad dal and let them splutter.
• Then add the onion, ginger, green chili, turmeric powder and curry leaves(optional). Stir and cook for 2 to 3 minutes until the onions soften.
• Add water and deglaze the pot. There should be no browned bits stuck at the bottom of the pot.
• Add the diced potatoes, and salt. Stir and close the lid.
• Press the manual or pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position. After the 5 mins, Quick releases the pressure.
• Open the lid and you may mash the potatoes if you like. I only mashed half the potatoes. (if there is more water it will absorb when you mash the potatoes)
• Add the cilantro and mix. If there's any excess water, you can press the saute and stir for a few minutes.
• Serve potato masala with dosa, puri, and paratha or with rice and dal.

Stovetop Directions:

• I prefer to cook potatoes until 5 to 6 whistles or until they're soft. Once the potatoes are boiled and peeled, you start with the procedure for adding the spices.
• In a round cast iron pan/Kadai, add 1 tablespoon oil. Once the oil heats up, add mustard seeds, urad dal and fry them until the dal turns golden brown.
• Now, add green chilies, grated ginger, curry leaves and fry it for about 30 secs and add onion, turmeric powder, salt and fry it for 2-3 minutes or until the onions turn soft.
• Add the boiled & mashed potatoes and mix them well. Close the lid and continue to cook for 2 minutes. Now sprinkle the chopped coriander leaves, and mix well.
• Potato Masala is ready!