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. Vrat ke aloo is ready to serve.
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.