Potato Masala - Instant Pot & Stovetop
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4.9
51 reviews
Excellent
Potato Masala - Instant Pot & Stovetop
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This delicious Potato Masala is so easy to make as a one-pot dish in the instant pot or stovetop. These vegan potatoes can be used as a stuffing for the South Indian favorite, Masala Dosa, or as the popular Maharashtrian Batata Bhaji to pair with poori. Also, great to add to sandwiches or wraps!
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Ingredients
- 1 tablespoon oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon mustard seeds (Rai)
- 12 Curry Leaves (Kadi Patta)
- 2 green chili pepper chopped, adjust to taste
- 1 pinch asafoetida (hing) skip for gluten-free
- 2 cup onion thinly sliced, 1 large onion about 8oz
- 1 teaspoon ginger grated
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 4 potato medium, cut into 3/4 inch cubes, I used russett potatoes, about 400gms.
- 1 teaspoon salt
- 1/3 cup water
- 1 tablespoon lime juice
- cilantro to garnish
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Instructions
- Start the pressure cooker in sauté mode and let it heat. Add oil, cumin seeds, mustard seeds, curry leaves, gree chili pepper and asafoetida. Sauté for 30 seconds.
- Add onions, ginger and saute for 2 minutes.
- Add turmeric, salt, potatoes and water. Mix well. Make sure to nothing is stuck to the bottom and deglaze the pot. Press Cancel and close lid with vent in sealing position.
- Start on Pressure Cook (Manual) mode on high pressure for 2 minutes. When the pressure cooker beeps, quick release the pressure manually. Press cancel and open the lid.
- Add the lime juice and cilantro. Mix gently. If there is any leftover liquid, just let them rest for 5 minutes. You can also take the steel insert out of the instant pot, so the potatoes don't overcook.
- Enjoy with dosa or puri!
Stovetop Method
- Boil potatoes in a stovetop pressure cooker for 5-6 whistles on medium heat or in a large pot until they are cooked well. Let the pressure release naturally. Take the potatoes out and let them cool. Peel and dice the potatoes.
- Heat oil in a pan on medium heat and add oil in it. Add oil, cumin seeds, mustard seeds, curry leaves, gree chili pepper and asafoetida. Saute for 30 seconds.
- Add onions, ginger and saute for 2 minutes. Add turmeric, salt and potatoes. Mix well. Let the potatoes cook for 3-4 minutes on low heat. Turn off heat and serve!
Equipments used:
Notes
- Double the recipe: The same cooking time will work even if you double the recipe.
- Making this potatoes South Indian style for dosa:
- Add 1 teaspoon each of Chana Dal and urad dal along with cumin and mustard seeds.
- Slightly mash the potatoes after they are cooked using a potato masher. This makes stuffing them in a dosa easier.
Nutrition Information
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Calories
77kcal
(4%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
661mg
(28%)
Potassium
117mg
(3%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
113IU
(2%)
Vitamin C
70mg
(78%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 661mg | 28% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 70mg | 78% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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