1tablespoonCilantro or coriander leavesfinely chopped for garnishing
Instructions
Heat the ghee in a pressure cooker on medium heat. Once hot add cumin seeds. Let them sizzle then add chopped green chilies and saute for a few seconds.
Add cubed potatoes. Mix it.
Then add peanuts, rock salt (Sendha namak) and red chili powder. Mix well.
Add 1 cup of water. Stir it well.
Cover the lid, put the weight on. Let it whistle 2 times on medium heat. Then turn off the stove. Let the pressure go down by itself and open the lid.
Using the back of your spatula, mash a few potatoes for a thicker gravy. Add lemon (lime) juice, mix and garnish it with chopped coriander leaves.
Notes
As it cools the gravy will thicken. If it is rested for 10-30 minutes or so, all the gravy will be absorbed by the potatoes.