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    Home » Instant Pot Recipes

    Instant Pot Batata Bhaji | Indian Spiced Potatoes

    Published: Feb 3, 2022 · Modified: Nov 9, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 35 Comments

    1060 shares
    Jump to Recipe

    Turmeric, mustard seeds, green chilies, ginger, and curry leaves infuse bright flavor into tender, creamy potatoes, and soft sweet onions. In under 20 minutes, Instant Pot Batata Bhaji is ready and all you need to decide is how to serve this delicious and versatile dish! It’s a light satisfying lunch or dinner side…and makes the perfect filling for crispy dosas, samosas, and more!

    batata bhaji served in a a white bowl with puri and pickle
    Jump to:
    • What is Batata Bhaji
    • One Pot Recipe
    • Ingredients
    • Health Benefits of Potatoes
    • How to make Batata Bhaji
    • Vegan and Versatile: How to Serve Bata Bhaji
    • Instant Pot Varan Bhat Recipe
    • Recipe

    What is Batata Bhaji

    Batata Bhaji is a traditional Western Indian dish and an essential part of vegetarian "Thali" (platters) alongside hot puri and Amrakhand. But you will find variations throughout different Indian states. In Maharashtra, where I’m from, batata bhaji often complements a simple dinner of Varan-Bhath {Dal and Rice} for a truly comforting family meal! In South Indian cuisine, these perfectly spiced potatoes are tucked into crispy dosas and the combination of textures is total satisfaction.

    Shrikhand, puri and batat bhaji served in a white plate

    One Pot Recipe

    The original stovetop version involves steaming the potatoes, cooling, peeling, and dicing them before adding to the spices which takes a longer time.

    This EASY Instant Pot recipe not only saves time since you do not need to steam the potatoes first. Simply add raw diced potatoes to onions, chilies, and spices and pressure cook them all together.

    Note: When you open the Instant Pot, the potatoes may seem a bit watery. Just give a quick stir as the potatoes continue to absorb the excess liquids. Within minutes you will have soft-cooked, creamy potatoes with perfect texture and flavors.

    Batata Bhaji served in a white bowl

    Ingredients

    This recipe needs a few ingredients and spices like mustard seeds and turmeric.

    • Potatoes - Yellow, Russet, or Red potatoes work well for this recipe.
    • Onion - Yellow onion works best in this recipe but can be substituted with other varieties in a pinch.
    • Green Chili - Indian chili, Serrano, or Jalapeno peppers.
    • Ginger - Fresh ginger adds peppery warm flavors.
    • Curry Leaves - Fresh Kadipatta adds a citrusy aroma to the bhaji.
    ingredients to make batata bhaji

    Health Benefits of Potatoes

    Potatoes are full of fiber in the form of resistant starch which keeps you fuller longer, promotes healthy digestion, helps regulate blood sugar, and can help lower cholesterol. Potatoes are a versatile, naturally gluten-free, filling, and satisfying food! They are an excellent source of antioxidants, potassium (important for controlling blood pressure, sodium and fluid levels in the body, and well-functioning muscles), magnesium, vitamin C, and Vitamin B6. 

    Batata Bhaji served in a white bowl

    How to make Batata Bhaji

    • Set the Instant Pot to saute(more) mode and heat oil.
    • Add mustard seeds to the oil and allow them to pop which may take 2-3 minutes.
    • Add turmeric, green chilies, ginger, and curry leaves. Saute for 30 seconds.
    • Add onions and sauté for 2 minutes. Press Cancel. (Photos 1 - 4)
    photos one through four showing how to saute spices and onions
    • Add potatoes, salt, and water. Mix well, deglazing the pot if needed.
    • Close the Instant Pot lid with the pressure valve to sealing.
    • Pressure Cook for 4 minutes followed by quick release. (Photos 5 - 6)
    photos give and six showing sautéed onions and potatoes in Instant Pot
    • Open the Instant Pot lid. Add lemon juice and cilantro. Mix gently and enjoy hot. Photos (7 - 10)
    photos seven through ten showing batata bhaji cooked in an Instant Pot

    Vegan and Versatile: How to Serve Bata Bhaji

    Bata Bhaji only requires a handful of ingredients and is a super satisfying vegan dish. You’ll be surprised by how many different ways there are to enjoy these healthy home-style potatoes! 

    • Make a big batch on Sunday and serve throughout the week in sandwiches, pita pockets, wraps, or crispy paninis. Top with Green Chutney and serve with Flavor Bomb Cabbage Salad. Great for packed lunches!
    • Stuff into prepared puff pastry sheets and bake for quick and easy samosas. Everyone’s favorite appetizer!
    • Serve alongside Dal and Rice. My kind of comfort food!
    • Tuck into crispy Dosas and experience the heaven of this South Indian specialty!
    • Add a few teaspoons of urad dal to the tempering to make South Indian style potatoes
    • Form potato bhaji into balls and roll in chickpea flour batter for mouthwatering batata vada.
    • Make it a festive meal served with Shrikhand and Puri
    batata bhaji
    batata bhaji

    Batata Bhaji is often paired with Plain dal (also known as Varan) and rice (Bhath) for a quick and easy dinner. Traditionally Varan is made with Toor Dal, but you can also use half Toor Dal and half Masoor Dal or all Masoor Dal for the same authentic taste.

    Instant Pot Varan Bhat Recipe

    Here is the pot-in-pot recipe for Dal-Rice AKA Varan Bhat:

    1. Add 1 cup of rinsed daal (masoor or toor), 2 cups of water, 1 teaspoon of salt, ⅛ teaspoon of asafoetida, and turmeric to the main pot.
    2. Add 1 cup of rice, 1 teaspoon of salt, and 1.5 cups of water to a stainless steel container.
    3. Place it over a tall trivet.
    4. Pressure cook for 6 minutes with natural pressure release.
    5. Mix the daal well, add 2 more cups of water, 1 teaspoon of salt and 1 teaspoon of sugar(optional), and a tablespoon of ghee.
    6. Bring to a gentle boil on Sauté mode.  Serve the creamy daal, over soft cooked rice and a spoonful of homemade ghee.
    Batata Bhaji - Varan Bhath

    Did you enjoy this recipe? Here are some more Vegan Indian Curries to try:

    • Green Beans and Potato Curry
    • Bhogichi Bhaji
    • Cabbage Stir Fry
    • Aloo Gobi
    • Green Beans Poriyal
    • Asparagus Stir Fry
    • Curried Tindora

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    batata bhaji {Indian spiced potatoes}
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    4.91 from 30 votes

    Batata Bhaji {Indian Spiced Potatoes} - Instant Pot

    Tender spiced potatoes sauteed with a hint of turmeric and lightly spiced with ginger and green chilies.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: Indian
    Servings: 4
    Calories: 154kcal
    Author: Archana Mundhe

    Ingredients

    • 2 tablespoons oil
    • ½ teaspoon mustard seeds
    • 1 large yellow onion thinly diced
    • ¼ teaspoon ground turmeric
    • 1 teaspoon green chilies diced
    • 1 tablespoon ginger grated
    • 20 curry leaves chopped
    • 3 large yukon gold potatoes peeled and cut into 1 inch cubes (3 to 4 cups)
    • 2 teaspoons kosher salt
    • ½ cup water
    • 1 tablespoon lemon juice
    • ¼ cup cilantro chopped for garnish

    Instructions

    • Set the Instant Pot to saute(more) mode and heat oil. Add mustard seeds in the oil and allow them to pop which may take 2-3 minutes. Add onions and sauté for 2 minutes.
    • Add turmeric, green chilies, ginger, and curry leaves. Saute for 30 seconds. Press Cancel. Add potatoes, salt, and water. Mix well, deglazing the pot if needed. Close the Instant Pot lid with pressure valve to sealing. Pressure Cook for 4 minutes followed by quick release. Turn the Instant Pot off.
    • Open the Instant Pot lid. Add lemon juice and cilantro. Mix gently and enjoy hot.
    • Serve with hot puri, roti, or parathas.

    Video

    Notes

    Notes:
    Make sure that the potatoes are cut into 1-inch cubes. If you cut them smaller, adjust the cooking time to 2-3 minutes. 
    Yellow, Idaho, or Red Potatoes can be used in this recipe. 

    Nutrition

    Calories: 154kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Sodium: 1178mg | Potassium: 566mg | Fiber: 3g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 118.3mg | Calcium: 65mg | Iron: 4.2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

    Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. InspiresN says

      March 15, 2018 at 4:13 pm

      All time favorite potato bhaji!

      Reply
    2. Sneha says

      August 06, 2018 at 8:52 pm

      Just tried this. Turned out to be amazing. Thanks!

      Reply
      • Archana says

        August 06, 2018 at 10:25 pm

        Thank you!

        Reply
    3. Mariam says

      October 23, 2018 at 12:05 pm

      Looks lovely! Do you think this could work with sweet potatoes?

      Reply
      • Archana says

        October 26, 2018 at 6:38 pm

        It will work with sweet potatoes but the curry with have some sweetness

        Reply
    4. Nadia says

      November 26, 2018 at 7:41 pm

      Just made this and it’s fantastic! Question: if I double or triple the recipe, would I need to adjust the time? Also, would I simply double or triple the amount of water too?5 stars

      Reply
      • Archana says

        November 26, 2018 at 11:23 pm

        Double/Triple all ingredients but same pressure cook time. It will just take longer for the Instant Pot to come to pressure.

        Reply
    5. Priyanka says

      January 08, 2019 at 3:24 pm

      I recently bought a new mini Instant Pot and tried this out yesterday. When I opened the lid, it felt a bit watery but after resting for the bit, it was much better. The potatoes were cooked just right. Thanks for a great recipe!

      Reply
      • Archana says

        January 08, 2019 at 11:28 pm

        I am so glad you enjoyed the flavors

        Reply
    6. BK says

      April 20, 2019 at 10:05 pm

      My husband said these were better than his moms! Thank you.5 stars

      Reply
      • Archana says

        April 20, 2019 at 10:16 pm

        Aww! Thank you for that generous compliment.

        Reply
    7. Aishwarya Patvardhan says

      July 25, 2019 at 9:52 am

      Hi Archana!

      If I have to make Waran Bhat in two pots like how you would in traditional pressure cooker; how much water should I use & how long should cook? i have tried it 3-4 times but my bhat comes out little dry. My kids like it soft/mushy (gurgutta). Thanks in Advance!

      Reply
      • Archana says

        July 25, 2019 at 9:53 am

        Hi Aishwarya, cook for 10 mins and allow natural pressure release. And add 3 cups of water to 1 cup of rice

        Reply
        • Aishwarya says

          July 26, 2019 at 1:15 pm

          Oh ok! I will try that! And pot with waran will be at the bottom, right? And 10 mins pressure cook? Sorry I Am asking so many questions

          Reply
          • Archana says

            July 26, 2019 at 1:17 pm

            Best way to cook varan is directly in the main pot. Then place rice on the trivet. But if you want to stack daal on the bottom

            Reply
    8. Danita says

      August 27, 2019 at 12:25 pm

      Made this last night in the instant pot and it was wonderful and easy. It took me a bit of hunting to find curry leaves but I was successful and it really made the dish. I meant to take a picture but was in a hurry to eat. I'll try to capture one this evening when we eat the leftovers.5 stars

      Reply
    9. judy says

      April 06, 2020 at 6:52 pm

      this was just perfect!

      Reply
      • Archana says

        April 06, 2020 at 8:57 pm

        Thank you!

        Reply
    10. Bijal says

      April 25, 2020 at 5:28 pm

      This is the second time an making it. Our family loves this recipe , so simple to make and very yummy. Thank you archana. Wish you had an app for ministry of curry that we could use for your recipes.

      Reply
      • Archana says

        April 25, 2020 at 11:04 pm

        Thank you Bijal

        Reply
      • Dee Taylor says

        December 03, 2021 at 3:24 pm

        Made this last night, came out perfect, so simple!!5 stars

        Reply
    11. Purvi says

      October 26, 2020 at 1:10 pm

      Hi Archana, I have been following you for a long time and love your cookbook! My question is - everytime I cook a 'dry' vegetable like this potato bhaji in the instant pot I always get a 'Burn' alert, even if I deglaze before cooking. I made this bhaji over the weekend and it 'burned'. I ended up putting into a stovetop pressure cooker with extra water and it came out fine, but the instant pot container definitely hard a brown layer at the bottom. How do I stop the burn from happening? I really want to solve this! Thanks in advance.

      Reply
      • Archana says

        October 28, 2020 at 11:35 am

        I think the newer Instant Pots are more sensitive to burn. Try adding extra 2 to 3 tablespoons of water. Make sure you turn pff sautés mode and close the lid before all the water evaporates.

        Reply
    12. Kimberly Young says

      October 26, 2020 at 9:18 pm

      First time cooking with curry leaves. Can I use dried curry leaves?

      Reply
      • Archana says

        October 28, 2020 at 11:34 am

        Yes you can use dried curry leaves! Crumble them up for more flavor.

        Reply
        • Kimberly says

          November 15, 2020 at 11:58 am

          Thank you so much! We love your recipes (toddler included)!5 stars

          Reply
    13. Patricia says

      November 26, 2020 at 10:35 pm

      I love this recipe ..have made it several times and is really nice. Keep up your amazing work. I seem to use the instant pot more because of you ...love the mollify rice too!5 stars

      Reply
    14. Grace says

      February 02, 2021 at 9:30 am

      My husband and I really liked this recipe. Easy to make and so tasty. Will definitely be making it again. Thank you!5 stars

      Reply
    15. Chrissie says

      May 18, 2021 at 2:22 pm

      So, after some 20 years of trying to perfect cooking yellow potato curry (as we call this), I discover instant pot and this recipe. Amazing is all I can say!!5 stars

      Reply
      • Archana says

        May 20, 2021 at 9:09 am

        Thank you!

        Reply
    16. PATRICIA Quenville Young says

      February 20, 2022 at 9:26 pm

      really get some nice heat with these5 stars

      Reply
    17. Puja says

      July 19, 2022 at 8:23 pm

      This is SO GOOD. My dosa was next level thanks to this Batata Bhaji!5 stars

      Reply
      • Archana says

        July 19, 2022 at 9:15 pm

        Thank you!

        Reply
    18. Sunita says

      October 04, 2022 at 2:48 pm

      Definitely will make this again - was really quick and simple to do and done in a hurry5 stars

      Reply
      • Archana says

        October 05, 2022 at 9:46 pm

        Thank you Sunitha

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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