Set the Instant Pot to saute mode and heat oil. Add cumin seeds to the oil and allow them to sizzle. Add fennel seeds and fenugreek seeds and cook for 15 to 30 seconds making sure that the fenugreek seeds do not brown too much.
Add hing, ginger paste, green chili, and mix well. Add tomatoes, turmeric, Kashmiri red chili, coriander powder, garam masala, and salt. Give a quick stir and cook until the tomatoes start to soften about 2 to 3 minutes.
Add potatoes, water and give a quick stir.
Pressure Cook for 3 minutes followed by quick release
Open the Instant Pot and add lemon juice. Mash some of the potatoes with the back of the spatula or a potato masher. This is an optional step that will make the curry more thick and creamy.
Crush Kasoori methi on the palm of your hands before adding and garnish with cilantro.
Substitute - 1.5 cups of canned tomatoes can be substituted for fresh
The curry will continue to thicken a lot as it cools down
Skip the green chilies to make it less spicy or for younger kids
Skip Hing to make the curry gluten-free
Storing - Leftovers can be refrigerated for up to 5 days. To reheat simply microwave or heat on the stovetop. Aloo Rasedar curry can also be made a day ahead and refrigerated. Potatoes absorb a lot of liquids over time making the curry thick and dry. So when reheating add some warm water to bring the curry to desired consistency. Add salt to taste.Stovetop Recipe
Heat oil in a medium pan. Add cumin seeds to the oil and allow them to sizzle. Next, add fennel seeds and fenugreek seeds. Cook for 30 seconds and then add hing and ginger paste. Mix well. Add tomatoes, turmeric, Kashmiri red chili, coriander powder, garam masala, and salt. Mix well and cook until the tomatoes start to soften about 2 to 3 minutes.
Add potatoes and water. Give a quick stir
Cook covered for 20 minutes or under the potatoes are tender and fully cooked. Add more water as needed, up to 1 cup.
Add lemon juice. Crush Kasoori methi on the palm of your hands and add to the curry. Garnish with cilantro.