Mango powder, also called amchoor or amchur, adds a sweet tartness to this spiced potato recipe from the Vegan Richa’s Instant Pot Cookbook. You can find it at most South Asian grocery stores, or if you want to make your own, look for small, unripe green mangoes at an Asian grocery store, and use a food dehydrator to dry the slices, then blend into a fine powder in a spice blender.
What you need:
¼ teaspoon fennel seeds
½ teaspoon coriander seeds
⅛ teaspoon fenugreek seeds
1 teaspoon sunflower oil
½ teaspoon cumin seeds
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
1 tablespoon chickpea flour
1 tablespoon minced fresh ginger
1 serrano chili, finely chopped
3 cups cubed potatoes (¾-inch cubes)
¾ teaspoon salt
1 teaspoon dried mango powder (amchoor)
½ teaspoon chaat masala, or ¼ teaspoon Indian black salt (kala namak)
1 teaspoon dried fenugreek leaves
1 cup water
Chopped fresh cilantro, for garnish
What you do:
- In a mortar and pestle, coarsely crush fennel seeds, coriander seeds, and fenugreek seeds.
- Preheat instant pot by selecting sauté setting. Warm oil in preheated pot for a few seconds, then add cumin seeds and leave for about 30 seconds, or until darker in color. Add turmeric, cayenne, and crushed spices and cook until fragrant, about 30 seconds. Stir in chickpea flour, then add ginger and chili and cook for another minute. Add potatoes, salt, dried mango powder, fenugreek leaves, and water and stir well. Select cancel setting.
- Lock lid into place, set to sealing, set manual setting to high pressure, and set cook time to 8 minutes. Once cooking cycle is done, let pressure release naturally. Open lid and mash half of potatoes, adding more water if needed. Garnish with cilantro and serve warm.
Photo credit: Richa Hingle