• Boil the potatoes in an Instant Pot. Add 1 cup of water and 3 potatoes. Cook for 12 minutes on High Pressure and Natural Release for 10 minutes or more.
• Once boiled, cut the tomatoes into 1 inch cubes.
• In a food processor, blend the tomatoes, ginger, and green chilies.
• Set aside your spices.
• Heat up an enameled castiron pan on medium heat, once hot, add oil, after about 10 seconds, add the spices and saute for 30 seconds or so.
• Add the blended tomatoes, stir through, and cook for a couple minutes.
• Lower heat to low-medium, cover pan with a lid, and cook the tomatoes down for 8 minutes.
• This is what you should have... the tomatoes should have a paste-like consistency.
• Add the potatoes. Stir well for a couple of minutes so they're well coated.
• Add water.
• Cover with a lid and cook for 10 minutes on low-medium heat.
• This is what you should have.
• Add garam masala and mango (amchoor powder).
• Add fresh cilantro leaves and mash a few potatoes to help thicken the gravy.

Enjoy with roti/poori/naan!