Potato Masala - Instant Pot & Stovetop
User Reviews
4.9
Potato Masala - Instant Pot & Stovetop
Description
This Potato Masala recipe uses cubed russet potatoes sautéed with cumin seeds, mustard seeds, curry leaves, green chilies, and asafoetida in oil to develop South Indian flavors. Onions and ginger add sweetness and pungency, while turmeric and salt season the dish. The potatoes are pressure cooked with water until tender, then finished off with a splash of lime juice and cilantro for brightness. This results in a mildly spicy, aromatic, and creamy textured potato dish.
The dish lends itself well as a filling for dosas or accompanying puris due to its balanced warmth, moisture content, and spice level. The pressure cooking method speeds up the process without sacrificing the melding of flavors.
You can double the recipe using the same cooking times. For dosa filling variations, adding chana dal and urad dal while tempering with seeds enhances texture and flavor. Slightly mashing the cooked potatoes also helps with dosa stuffing.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds aka Jeera
- 1/2 teaspoon mustard seeds aka rai
- 12 curry leaves aka Kadi Patta
- 2 green chili pepper chopped, adjust to taste
- 1 pinch asafoetida skip for gluten-free, aka hing
- 2 cup onion thinly sliced, 1 large onion about 8oz
- 1 teaspoon ginger grated
- 1/2 teaspoon turmeric powder ground, aka 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
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!
Notes
- You can double the amount of potatoes and ingredients without changing the cooking time.
- For making a dosa filling, add chana dal and urad dal with the cumin and mustard seeds during tempering to add texture.
- Lightly mashing the cooked potatoes makes the filling easier to spread inside a dosa.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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