Peel off the outer layer of the potatoes. Wash them and cut into small cube shaped pieces.
Heat 2 tablespoon Oil in pressure cooker over medium heat.
Add Cumin Seeds and allow it to crackle.
When the crackling stops, add Chopped Green Chilli and Chopped Onion.
Fry the Onion till it turns golden in colour. Keep stirring it continuously so that it does not burn.
Add Ginger Garlic Paste and saute till the raw smell of Ginger Garlic goes off.
Next add Chopped Tomatoes and Salt. Cook the tomatoes till they are soft and mushy.
Add the Chopped Potatoes and fry till the potatoes are well fried and it changes its colour.
Now add the spices such as Turmeric Powder, Kashmiri Red Chilli Powder, Coriander Powder and Garam Masala.
Fry all the spices with the potatoes for 2-3 minutes. If required add little amount of water and then fry the spices.
When all the ingredients are properly fried, add water to it. Add water as per your requirement of the thickness of the gravy. Add water so that it partially cover the potatoes
Add Kasuri Methi and mix it. Close the lid of the cooker and cook over medium heat for 2 whistles.
After 2 whistles, switch off the flame and allow the pressure of the cooker to come down by itself.
Open the lid of the cooker and add Chopped Coriander Leaves. Mix it.
Take out the Aloo Curry in a bowl and serve it by garnishing with Coriander Leaves. Serve with Rice, Roti, Naan or Paranthas.