Heat instant pot in sauté mode and add oil in it.

Add asafetida, cumin seeds, ginger and green chilis.

Add all the seeds and nuts and roast for a minute.

Add sliced onion give it a good stir.

Add potatoes, bell pepper and spices except garam masala and dry mango powder. Mix well, sprinkle little water with your hand.

Cancel SAUTE mode and put the lid on with vent on sealed position.

Switch to MANUAL MODE or PRESSURE COOK mode, at high pressure for 0 minutes.

Let the pressure release naturally (NR).

Once, the float pin pops down, take the lid off, switch back to sauté mode on normal heat and add sliced tomatoes.

10. Sauté for 2-3 minutes, until tomatoes are little mushy.

11. Stir in garam masala, dry mango powder and mix well.

12. Garnish with chopped cilantro and enjoy.

Heat wok/kadhai on medium heat and add oil in it. Add asafetida, cumin seeds, ginger and green chilis. Sauté for few seconds.

Then add all the seeds and nuts and roast for a minute.

Now add sliced onion give it a good stir.

Add potatoes and salt, mix it and cook for five minutes with lid on

It’s time to add bell pepper and spices except garam masala and dry mango powder. Mix well. Keep stirring and cook for another five minutes, open without lid.

Now add sliced tomatoes, sauté for 2-3 minutes or until tomatoes are little mushy.

Add in garam masala, dry mango powder and mix well.

Garnish with chopped cilantro and enjoy.

The whole dish needs to be cooked on medium heat.