First, heat oil in pressure cooker. Add 1 teaspoon ajwain (carom seeds) and fry them till they splutter.
Next, add add ⅓ cup chopped onions. Sauté the onions until they soften.
Add 2 teaspoons finely chopped ginger or (1-inch ginger), 1 teaspoon finely chopped garlic (2 to 3 small to medium garlic cloves) & 1 to 2 chopped green chillies. Sauté till the raw aroma of the ginger and garlic goes away.
Add 1 heaped cup chopped tomatoes
Stir and mix very well. Sauté until the tomatoes become plumpy.
Add ½ teaspoon turmeric powder, 1 pinch asafoetida (hing) and 1 teaspoon red chilli powder or ½ teaspoon cayenne pepper
Add 2 cups diced potatoes.
Mix very well.
Add two cups of water and salt as required.
Pressure cook for three to four whistles.
Open the lid and simmer the aloo sabzi by pressing a few cooked potatoes with the spoon on the sides of the cooker.
Sprinkle some ½ teaspoon garam masala powder.