INDIAN Potato Dry Bhaji

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Step 1

Start by filling a pressure cooker with water up to the level of three large-sized potatoes. Add half a teaspoon of salt, then close the lid and pressure cook for up to four whistles. While the potatoes cook, finely chop three medium-sized onions, 5-7 green chilies, and 6-7 garlic cloves.Heat 2 teaspoons of oil in a pan over medium heat. Once the oil is hot but not overheated, add a teaspoon of cumin seeds and quickly sauté until they start to sizzle. Immediately add the chopped onions, green chilies, and a teaspoon of salt (adjust to taste). Fry until the onions turn light brown.Once the potatoes are cooked, remove them from the pressure cooker, peel off the skin, and cut them into small cube pieces. Add the cubed potatoes to the fried onion-chili mixture and cook for an additional 5 minutes. Garnish with coriander and serve hot with chapati. Enjoy!