Aloo ki Sabji | Satvik Aloo Tamatar Ki Sabji

Cook potatoes using an Instant Pot (pressure cooker ) or in a pot. Add about 2 cups of water to a stovetop pressure cooker or pan. Rinse the two medium-sized potatoes thoroughly a few times, then add them along with some edible rock salt (sendha namak).
Boil the potatoes for 2 to 3 whistles on medium heat. They should be cooked through but not overly soft or mushy.
Allow the pressure to release naturally before opening the lid. Remove the cooked potatoes and set them aside to cool.
Let the potatoes cool slightly or until they're warm. Then, peel and roughly chop them in large chunks. Note: I just break the potatoes with my hands.
Prepare and gather all the ingredients needed for making Aloo Tamatar Sabzi.

Heat 1 tablespoon of oil in a pan. You can substitute the oil with ghee if you prefer.
Add 1 teaspoon of cumin seeds and allow them to splutter over low heat.
Next, add 2-3 medium-sized chopped tomatoes, green chili, and ginger. Note: Add about 1 cup of finely chopped tomatoes or tomato puree.
Sauté the tomatoes, stirring frequently, until they become soft. Cook over medium-low to medium heat.
Continue sautéing the tomatoes until they soften and turn mushy.
Add ¼ teaspoon of red chili powder, ¼ teaspoon of black pepper, 1 teaspoon of coriander powder, ¼ teaspoon of cumin powder, pinch of turmeric (optional), and edible rock salt to taste.
Note: If you’re not preparing the dish for fasting, you can use regular salt instead.
Stir and mix well to combine.
Now add the roughly chopped boiled potatoes and stir to combine.
Add 1 cup of water.
Stir and simmer the gravy on low heat for 7 to 8 minutes, or until it thickens slightly.
Gently mash a few potato pieces with a spoon to help thicken the gravy.
Garnish with chopped coriander leaves and serve the Aloo Tamatar ki Sabji hot with your choice of bread, such as roti, paratha, or puri.