Heat oil in a pressure cooker over medium flame. When hot, add cumin seeds and fennel seeds. Let the seeds crackle.
Add asafoetida and saute for 5-10 seconds.
Add the crushed ginger and green chilies. Saute for 10 seconds or until the raw smell goes away.
Add the chopped tomatoes and saute until they are soft and mushy.
Add the powdered spices – turmeric powder, red chili powder, coriander powder, cumin powder, dried fenugreek leaves, garam masala, chat masala, and salt. Saute until the oil separates.
Add chopped potato pieces and green chilies. Saute them for 1-2 minutes.
Add water and give a good mix.
Pressure cook on high flame for 2-3 whistles. Turn off the heat and let the pressure release on its own.
Open the lid and check if the potatoes are done. Turn on the flame.
Mash a few potato pieces with the back of the spoon.
Simmer the curry until it reaches the desired consistency.
Lastly, add chopped coriander leaves and give a good mix.
Aloo Rasedar is ready to relish. Serve warm with hot pooris.