Place 5-6 Yukon gold potatoes in the pressure cooker and fill it with water. Let the potatoes dip more than half in water. There should be little enough water so that there is no overflow
Cover pressure cooker and keep on high. Let it sit for three whistles and then move the pressure cooker off the flame. Make sure to release all of the steam before opening.
Let it sit for three whistles and then move the pressure cooker off the flame. Make sure to release all of the steam before opening.
Strain the potatoes into a large strainer and let it sit for a whole before peeling. Peel potatoes with hand
Pierce potatoes with knife to see if its soft. Cut into small to medium pieces.
First add two tablespoon oil and two tablespoon ghee to kadai and then add the diced potatoes.
Sprinkle one and half teaspoon salt and one table spoon black pepper. Toss by hand instead of stirring so that potatoes don't break. Add more salt and pepper to taste.
Add peas and add some ghee on top (for taste)
- 6.0 Yukon Gold Potatoes
- 1.0c Frozen Peas
- 2.0Tbsp Canola Oil
- 2.0Tbsp Ghee
- 1.5tsp Salt
- 2.0Tbsp Black Pepper