Vegan Instant Pot Spiced Potato Curry | VegNews

Ingredients

• ¼ teaspoon fennel seeds
• ½ teaspoon coriander seeds
• ⅛ teaspoon fenugreek seeds
• 1 teaspoon sunflower oil
• ½ teaspoon cumin seeds
• ½ teaspoon ground turmeric
• ½ teaspoon cayenne pepper
• 1 tablespoon chickpea flour 
• 1 tablespoon minced fresh ginger
• 1 serrano chili, finely chopped
• 3 cups cubed potatoes (¾-inch cubes)
• ¾ teaspoon salt
• 1 teaspoon dried mango powder (amchoor)
• ½ teaspoon chaat masala, or ¼ teaspoon Indian black salt (kala namak)
• 1 teaspoon dried fenugreek leaves
• 1 cup water
• Chopped fresh cilantro, for garnish