Ingredients

• 5 good sized Potatoes
• Kasoori Methi (Roughly a handful, if dry)
• 3 Tomatoes
• 3 onions

• Garlic
• Ginger
• Some Green Chillies
• Jeera
• Mustard Seeds
• Haldi
• Salt accroding to taste

Method

• Boil the potatoes,peel the skin and cut in pieces 
• Cut the tomatoes and onions. 
• Mash the ginger ,garlic and chillies to a paste. 
• In the pressure cooker add 8-10 tbsps of oil or 4 tbsps ghee. And heat it. Now add 1tbsp jeera and mustard seeds and simmer till you hear popping sounds. 
• Now add the cut onions and fry till they become brown. Add tomatoes and simmer till the mixture becomes pulpy and starts sticking to the bottom. Add 1 to 11/2 tbsp of garam masala , 1/2 to 1 tbsp of chilli powder. 
• Add the potatoes to this mixture and stir well. Take care that the boiled potatoes do not break while stirring or it will spoil the fun. 
• In a separate vessal,take a handful of Kasoori Methi and add water and some salt. Heat this gently so that the dry methi becomes wet. 
• Add this mixture to the pressure cooker containing potatoes. Now add salt to taste , 1/2 tbsp haldi for color. 
• Mash the ginger garlic chilli together to make a paste and add it to our subji. 
• To add a little more taste, put in 2 tbsp of tomato chilli sauce. This is optional. 
• Finally add suitable quantity of water. Note the water quantity should be inclusive of the water added in step 7. Advised to put 5-6 cups of water. 
• Put the lid and let it cook till 3 whistles. For best results let the dish simmer for an additional 10 minutes without covering.