Instant Pot Kashmiri Aloo / Instant Pot Spicy Potatoes

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Instant Pot Kashmiri Aloo / Instant Pot Spicy Potatoes

This potato recipe is normally made on birthdays in our family. Kashmiri Pandits eat these potatoes with yellow rice. Yellow rice is typically made on birthdays or auspicious occasions. It is made with salt, turmeric, and ghee. Kashmiri Pandits share the yellow rice with neighbors and use if for pooja.
This potato recipe tastes great with rice. It is very easy to make in an Instant Pot

. No onions or tomatoes are used in this recipe.
In order to make this recipe, potatoes are cooked in a little oil and then spices are added to them and cooked under pressure. Very easy, quick, convenient, and flavorful.
I attempted to make this potato dish in the instant pot and it turned out perfect. The recipe uses ground fennel, cumin seeds, red chili powder (cayenne pepper), asafoetida, and ground ginger. It doesn't need to have a whole lot of gravy.
Potatoes: This recipe has been tried specifically on golden yukon potatoes. If you use any other potatoes the taste may not be as required. You will have to add more salt and spices.
Here is the recipe
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Aloo, Indian food, Instant Pot, Instant Pot Kashmiri Potatoes, Kashmiri Aloo, Kashmiri Food, Spicy Potatoes
Servings: 4
Author: Shilpa


  • 2 tbsp oil of choice
  • 1/2 tsp asafoetida (heeng)
  • 1/2 tsp cumin seeds (jeera)
  • 3 medium sized yukon golden potatoes, each potato cut into 8 pieces (approximately 2 and 1/4 cups washed, peeled, and chopped)
  • 1 tsp red chili powder

    (cayenne pepper)
  • 1 cup water
  • 2 tsp ground fennel (saunf powder)
  • 1 tsp ground ginger (sonth powder)
  • 1/4 tsp ground turmeric (haldi powder)
  • 1/2 tsp ground cumin (jeera powder)
  • 1 tsp salt
  • 1 tbsp fresh cilantro finely chopped (optional) (dhainya ke patte)



  • Wash, peel, and chop the potatoes. Cut each potato into 8 pieces. It translates into approximately 2 and 1/4 cups of washed, peeled, and chopped potatoes.
  • Wash and chop the cilantro.


  • Select sauté on the instant pot.
  • Add oil to the pot.
  • When oil is hot (in about 30 seconds), add asafoetida, and cumin seeds.
  • When the cumin seeds splutter, add the potatoes and stir well. Let the potatoes saute for about 2 to 3 minutes so that they get cooked slightly. Keep stirring to prevent them from sticking to the base of the pot. Then add red chili powder, with 1/2 water, and stir.
  • In about one minute, add ground fennel, ground ginger, ground turmeric, ground cumin, and salt. Stir well.
  • Add the remaining 1/2 cup water. Stir well.
  • Press cancel.
  • Secure the lid on the pot and close the pressure-release valve.
  • Select manual and cook at high pressure for 5 minutes.
  • When cooking is complete, use quick pressure release to depressurize.
  • Garnish with cilantro.
  • Transfer the potatoes into a serving bowl. 


  • Serve hot over cooked white steamed rice or yellow rice.