Instant Pot Batata Bhaji | Indian Spiced Potatoes

Published: Feb 3, 2022 · Modified: Feb 3, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 29 Comments

A traditional Western Indian dish, Batata Bhaji has creamy potatoes and onions that are spiced with ginger, green chili, and turmeric. This Instant Pot recipe uses a modern approach to effortlessly cook this vegan dish in under 20 minutes and with the same authentic flavors.

These spicy potatoes are a must on vegetarian “Thali” (a platter) served with hot puri and Amrakhand.

You will find a A variation of this versatile Batata Bhaji 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 crispy dosas.

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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 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 substitued with other variety in a pinch
• Green Chili – Indian chili, Serrano or Jalapeno peppers
• Ginger – a must in batata bhaji fresh ginger adds peppery warm flavors
• Curry Leaves – fresh Kadipatta adds a citrusy aroma to the bhaji

Steps

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)

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)

Open the Instant Pot lid. Add lemon juice and cilantro. Mix gently and enjoy hot. Photos (7 – 10)

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
• Coat this potato bhaji balls in chickpea flour batter for mouthwatering batata vada
• Stuff in puff pastry sheets and bake them for quick and easy samosas

One Pot Recipe

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

This EASY Instant Pot recipe not only saves time as you do not need to steam the potatoes first. Simple 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.

Serving

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 rinsed daal, 2 cups of water, 1 teaspoon of salt, ping of asafoetida, 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 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.

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

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4.92 from 23 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

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.

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

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