Gather all the ingredients. Prep all the vegetables as instructed in ingredients. Read the NOTES. Khasta Parantha recipe given separately at the bottom of the post.
Place inner pot inside IP. Plug it in and press SAUTE and set on HIGH. Once the screen displays HOT, add oil to it. After few seconds, add cumin seeds.
Once the cumin seeds start sizzling, add finely chopped ginger & green chili. Saute for few seconds and then add finely chopped tomatoes. Also add turmeric, coriander powder, red chili powder and salt. Give it a good stir. Cook the tomatoes down for about 7-8 minutes till you get mashed tomatoes. Mash them further down with the back of kitchen spatula.
Now add potatoes. Remember to only half the potatoes and not cut them into pieces. Give it a good stir. Add water and stir again.
Cancel saute and place the lid of IP and secure it to sealing. Press PRESSURE COOK MODE and set it on high for 5 minutes. Once the timer goes off, follow QPR (quick pressure release).
Open the lid carefully. Mash the potatoes roughly with the back of the ladle. Add dry mango powder and cilantro leaves. Give it a gentle stir. If you want the curry to be more watery, then add some hot water and adjust the salt.
Aloo Tamatar ki Sabzi is ready. Serve it with poori or parantha. This does not go well with rice, at least not for me.