Press saute, then add oil. Once it heats up, add cumin and mustard seeds. When the cumin starts to brown, add peanuts, hing, and curry leaves and stir-fry for 2 minutes, or until the peanuts are roasted.
Remove the peanuts and curry leaves from the pot. Set aside for now.
Add the green chilies, potatoes and stir-fry for a minute, add spices, stir, then add water and mix well.
Secure the lid, close the pressure valve, and cook for 1 minute at high pressure (the diced potatoes will cook in this amount of time due to their size).
Quick-release – right after you turn the knob to quick release, rinse the poha, then remove the lid of the instant pot, and add the poha to the pot along with the raisins. Gently mix. Secure the lid and turn off the instant pot. Let the poha steam in residual heat for 10 minutes.
Remove the lid, add the roasted peanuts, curry leaves back into the pot along with lemon juice, and cilantro and gently mix well.
Ingredients
Directions
Press saute, then add oil. Once it heats up, add cumin and mustard seeds. When the cumin starts to brown, add peanuts, hing, and curry leaves and stir-fry for 2 minutes, or until the peanuts are roasted.
Remove the peanuts and curry leaves from the pot. Set aside for now.
Add the green chilies, potatoes and stir-fry for a minute, add spices, stir, then add water and mix well.
Secure the lid, close the pressure valve, and cook for 1 minute at high pressure (the diced potatoes will cook in this amount of time due to their size).
Quick-release – right after you turn the knob to quick release, rinse the poha, then remove the lid of the instant pot, and add the poha to the pot along with the raisins. Gently mix. Secure the lid and turn off the instant pot. Let the poha steam in residual heat for 10 minutes.
Remove the lid, add the roasted peanuts, curry leaves back into the pot along with lemon juice, and cilantro and gently mix well.
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