1

To begin pressure cooking the potatoes, first thoroughly clean them under running water. You can lightly scrub them too, to remove all the excess soil and grime that is usually present on the peels of potatoes and other underground spuds.

2

Next, you can either cut the potatoes into half or place the whole potato into the pressure cooker.

3

Add 1/4 cup of water into the cooker. Place the lid over it along with the weight. Cover and cook on a high heat until you hear the about two whistles.

4

After the first two whistles, turn the heat to low and simmer for three minutes, after which you can turn the heat off.

5

Once you turn the heat off, wait for the pressure to release naturally as the steam present inside continues to cook the potatoes for a while longer. This may take up to 10 minutes. Once the pressure has released, you will be able to lift the weight easily and open the lid of the cooker.

6

You can test the potatoes for done-ness by inserting a knife into them. If the knife passes in easily, the potatoes are cooked. Cool them completely to make peeling them easier for you.

7

Once peeled, you can either use as is, or mash them up for recipes like Rajma Galouti Kebab or other even other spuds like Arbi/Colocasia used in Arbi Ke Kebab or yams, as used in this Jimikand Ke Kebab.

Note: The recipe uses potatoes, but the procedure remains the same even for other spuds like sweet potatoes, yam, arbi/colocasia