Start the pressure cooker in Saute mode and let it heat. Add oil, cumin seeds, asafoetida and ginger. Saute for 30 seconds.
Add tomatoes and spices. Saute for 3 minutes.
Add potatoes and water. Stir well. Press Cancel and close lid with vent in sealing position.
Start on Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
Add garam masala and dry mango powder. Stir and mash some potatoes with the back of the ladle. This will help thicken the curry. If you like a thinner gravy, you can add some water and let it come to a boil on sauté mode.
Garnish with cilantro and enjoy with poori, naan or rice.
This potato curry thickens as it cools. Before eating, add water as needed and heat the curry.
For added flavor, you can also add kasoori methi when adding other spices.
To reduce spice, skip or reduce the red chili powder.
This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.