Batata Bhaji is a traditional Western Indian dish with creamy potatoes sauteed with onions and spiced with ginger, green chili, and turmeric. This Instant Pot recipe uses a modern approach to effortlessly cook this dish in under 20 minutes and with the same authentic flavors.
These spicy potatoes are a must on special occasion “Thali” (a platter) served with fluffy whole wheat puri and sweet Amrakhand.
A variation of this versatile Batata Bhaji is often in different Indian states. In Maharashtrian families, batata bhaji often complements a simple dinner of Varan-Bhath {Dal and Rice}. In South Indian cuisine, this spicy side dish is tucked inside of 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 is the crispy hot puff pastry samosas!
Ingredients
This recipe needs just a handful of pantry ingredients:
- Potatoes – Yellow, Russet, or Red
- Green Chili – Indian chili, Serrano or Jalapeno
- Mustard Seeds – Also known as Mohri or Rai, seeds have a pungent, nutty flavor
- Turmeric – healing spice AKA Haldi adds a beautiful golden yellow color to the dish
- Ginger – a must in batata bhaji fresh ginger adds peppery warm flavors
- Curry Leaves – fresh Kadipatta adds a citrusy aroma to the bhaji
Variations
Here are my favorite variations of this versatile vegetarian curry.
- Add a few teaspoons of urad dal to the tempering to make it South Indian style potatoes
- Bake in pastry sheets to make tempting puff pastry samosas
- Dunk the potato bhaji balls in chickpea flour batter for mouthwatering batata vada
Although a simple recipe, the original stovetop version takes a 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 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 dal (also known as Varan) and rice (Bhath) pairs very well with the batata bhaji and makes a delicious weeknight dinner. Traditionally Varan is made with Toor Dal, you can also half and half of Toor and 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 Bhaat:
- Add 1 cup rinsed daal, 2 cups of water, 1 teaspoon of salt, ping of asafoetida, and turmeric in the main pot.
- Add 1 cup of rice, 1 teaspoon salt, and 1.5 cups of water in a stainless steel container.
- Place it over a tall trivet.
- Pressure cook for 6 minutes with natural pressure release.
- 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.
- 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:
Serving
- Make it a festive meal served with Shrikhand and Puri
- For a gluten-free vegetarian meal serve with Dal and rice
- Serve with Dosa
- Serve in Pita pockets with green chutney
- Roll up in warm tortillas with crunchy cabbage salad
- You can also make a yummy toasted panini sandwich with this batata bhaji
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Batata Bhaji {Indian Spiced Potatoes} – Instant Pot
Ingredients
- 2 tablespoons oil
- ½ 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
- ½ cup water
- 1 tablespoon lemon juice
- ¼ 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
Nutrition
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Sneha says
Just tried this. Turned out to be amazing. Thanks!
Archana says
Thank you!
Mariam says
Looks lovely! Do you think this could work with sweet potatoes?
Archana says
It will work with sweet potatoes but the curry with have some sweetness
Nadia says
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?
Archana says
Double/Triple all ingredients but same pressure cook time. It will just take longer for the Instant Pot to come to pressure.
Priyanka says
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!
Archana says
I am so glad you enjoyed the flavors
BK says
My husband said these were better than his moms! Thank you.
Archana says
Aww! Thank you for that generous compliment.
Aishwarya Patvardhan says
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!
Archana says
Hi Aishwarya, cook for 10 mins and allow natural pressure release. And add 3 cups of water to 1 cup of rice
Aishwarya says
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
Archana says
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
Danita says
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.
judy says
this was just perfect!
Archana says
Thank you!
Bijal says
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.
Archana says
Thank you Bijal
Purvi says
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.
Archana says
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.
Kimberly Young says
First time cooking with curry leaves. Can I use dried curry leaves?
Archana says
Yes you can use dried curry leaves! Crumble them up for more flavor.
Kimberly says
Thank you so much! We love your recipes (toddler included)!
Patricia says
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!
Grace says
My husband and I really liked this recipe. Easy to make and so tasty. Will definitely be making it again. Thank you!