Heat mustard oil in a pressure cooker. cooker until smoking hot. Take off heat for two minutes, then reignite.
2. Step
Add asafoetida and onion paste - cook onions until transparent. Then, add red chillies and turmeric powder.
3. Step
Cook on medium heat until oil is released. Then, add diced potatoes, tomatoes and peas. Mix well - add enough water to cover the vegetables, add salt to taste, and pressure cook for 4 whistles on medium heat.
4. Step
Turn off heat and remove lid to remove all pressure.
5. Step
Reignite flame to high, mash potatoes, and add green chillies. Salt to taste and bring to a boil. Sprinkle garam masala and mix well.
6. Step
Garnish with freshly-chopped cilantro and serve warm alongside chapathi, naan, or freshly-steamed rice.
