Batata Bhaji {Indian Spiced Potatoes} – Instant Pot

Batata Bhaji, Or Indian Spiced Potatoes – These tender spiced potatoes, always makes an appearance on our special occasion thaali, large dish, next to the fluffy whole wheat puri and sweet Amrakhand. These potatoes, which are sauteed with a hint of turmeric and lightly spiced with ginger and green chilies, can be enjoyed by the whole family.

A variation of this versatile Batata Bhaji is often in many regional cuisines. In Maharashtrian families, batata bhaji can compliment a simple dinner of  Varan-Bhath {Lentils and Rice}. In South Indian cuisine, this spicy side dish can be tucked inside of a crispy dosas.

I like to make a big batch of these  home style spicy potatoes and use them in sandwiches, pita pockets or wraps.  Our favorite recipe with these spicy potatoes are the crispy hot puff pastry samosas!

Although a simple recipe, the original stovetop version takes significantly longer time, boiling the potatoes in the stovetop pressure cooker (and later in the Instant Pot), cooling and then peeling and dicing them.

This EASY Instant Pot recipe saves a lot of time and steps as I pressure cooks diced and peeled raw potatoes with the onions, chilies and spices. When you open the Instant Pot, don’t be concerned if you see the potatoes a bit watery. Just give a quick stir and the soft cooked potatoes will be of perfect texture and flavors infused with the spices.

Plain daal and rice pairs very well with the batata bhaji and makes a delicious weeknight dinner. Traditionally made with toor daal, I usually make the daal with half toor daal and half masoor daal.

Here is the pot in pot recipe for Daal-Rice AKA Waran Bhat:

1. Add 1 cup rinsed daal, 2 cups of water, 1 teaspoon of salt, ping of asafetida and turmeric in the main pot.
2. Add 1 cup of rice, 1 teaspoon salt and 1.5 cups of water in a stainless steel container.
3. Place it pot in pot 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.

Check out this video on making Batata bhaji In Instant Pot:

Here are my favorite variations and serving ideas for this authentic, versatile and delectable batata bhaji:

• Serve with plain daal and rice
• Make it a festive meal served with Shrikhand and Puri
• Add a few teaspoons of urad daal to the tadka and serve with dosas
• Make a toasted panini sandwich with the bhaji between buttery grilled bread
• Serve in Pita pockets lined with chutney
• Roll up in warm tortillas with crunchy salad
• Bake in pastry sheets to make tempting puff pastry samosas
• Dunk the potato bhaji balls in chickpea flour batter for mouthwatering batata vada

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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

Keyword: batata bhaji

Servings: 4

Calories: 154kcal

Author: Archana Mundhe

Ingredients

• 2 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1 large yellow onion thinly diced
• 1/4 teaspoon turmeric
• 1 to 2 teaspoons 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
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/4 cup cilantro chopped for garnish

Instructions

• Set the Instant Pot to saute(more) mode. Once the hot sign display, add 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. Cook on manual / Pressure Cook (Hi) 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.

Video

Notes

Notes:

Make sure that the potatoes are cut into 1 inch cubes. If you cut them smaller, adjust the cook time to 2-3 minutes. 

Yellow and White Potatoes hold up their shape well after pressure cooking are ideal for 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

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