Peel and cut the potatoes into 1-inch cubes.

Start the pressure cooker in Saute (Normal) mode and let it heat. Add oil, cumin seeds, green chili pepper and minced ginger. Saute for 30 seconds.

Add spices. Mix them well with the oil and cook for 30 seconds.

Add potatoes, water and stir well. Press cancel and close lid with vent in sealing position.

For instant pot, start on Manual/Pressure Cook mode at high pressure for 1 minute. When the pressure cooker beeps, press cancel and release the pressure manually. For stovetop Pressure Cooker, cook for 1 whistle, and then turn off the heat. Let the pressure release naturally.

Whisk the yogurt and keep it ready.

Start the instant pot in Sauté mode. Add yogurt while stirring. Keep stirring gently until the curry comes to a boil in about 3 minutes. Then turn off the pressure cooker. Add salt to taste and stir it.

Garnish with cilantro. Potatoes in yogurt sauce are ready to be enjoyed with roti, puri or pulao.

Boil 3 medium potatoes in a pressure cooker or in a pot on the stovetop. In a stovetop pressure cooker, cook on high heat for 6-7 whistles or in the instant pot for 12-15 minutes. Let the pressure release naturally.

Peel the skin and crush the potatoes with your hands. You can also cut into ¾-1 inch cubes if you prefer.

Whisk the yogurt and keep it ready.

Heat a heavy bottom pan on medium heat. Add oil, cumin seeds, green chili pepper and minced ginger. Saute for 30 seconds.

Add spices. Mix them well with the oil and cook for 30 seconds.

Add the potatoes and mix unti they are coated with the spices.

Now add the water and let the curry come to a boil.

Now reduce the heat to low. Add the yogurt while stirring continuously. Keep stirring until the curry comes to a boil again in about 2-3 minutes.

Add salt to taste and stir it. Simmer dahi aloo for 3-4 minutes.

Garnish with cilantro. Potatoes in yogurt sauce are ready to be enjoyed with roti, puri or pulao.