Take a pressure cooker and heat about 2 tbsp of cooking oil in it. When the oil is hot, put 4 pieces of potatoes (diced roughly) in it. Fry them for about 2 minutes on a medium flame till they start turning their color.

Remove them on a plate when done and keep the plate aside.

Now, add the remaining cooking oil to the same pressure cooker. When the oil is hot, add ½ tsp of cumin seeds, 1 piece of ginger (2-inch size, grated), and a piece of green chili (finely chopped). Fry them for a minute on a medium flame.

Now, turn the flame of the gas stove to low and then add 1/3 tsp of turmeric powder and 1 tsp red chili powder. Mix them nicely and cook for about 30 seconds. (Pro tip: While adding the powdered spices, make sure you keep the flame low or else these spices will burn quickly and render a bitter taste to the dish).

Then add 3 pieces of tomatoes (medium size, finely chopped) to it along with a little bit of salt. (Pro tip: Chop the tomatoes into small pieces. This will ensure faster cooking and a smooth masala paste).

Mix everything nicely, cover the pressure cooker, and let it cook for about 2 to 3 minutes on a medium flame. When the tomatoes turn soft and start to release oil, add 1/3 tsp of garam masala powder, 1/3 tsp of coriander leaves, and 1/3 tsp of cumin powder to it.

Again, mix everything nicely, cover the pressure cooker, and let it cook for about 2 to 3 minutes on a medium flame. When the masala turns into a thick and smooth paste, add the fried potatoes to it.

Mix the spices with the potatoes nicely and add 250 ml of water to it. (Pro tip: If you are using a measuring cup, add 1 cup of water).

Then add salt to taste and about ¼ cup of coriander leaves (finely chopped) to it.

Mix everything nicely and close the lid of the pressure cooker. Let it cook on a high flame for up to two whistles.

When done, turn off the gas stove, let the pressure cooker cool down, and remove the lid. Your homemade, delicious aloo tomato curry is done. (Pro tip: You can mash about 20% of potatoes slightly at this stage. This will give your curry even a richer taste and thicker consistency).

Transfer it into a serving bowl and enjoy it hot with puri or kachori.