Fast Curries
I love potatoes. They’re so versatile and can be served as a side dish, or eaten with plain yogurt if you are fasting. Instant Pot Spicy Potatoes – Easy Vrat Ke Aloo are so easy to make. And guess what they require only 5 ingredients! They make a great gluten free as well as vegan party appetizers or side dish!
One tablespoon of Kashmiri chili powder gives a medium kick, a vibrant color, as well as adds a great deal of good flavor.
When I fast during Navratri, I look for easy and quick recipes. I’m usually pretty lazy and just make simple recipes. I grew up eating these basic potatoes that my mom made in the microwave when she fasted.
How do I make Instant Pot Spicy Potatoes – Easy Vrat Ke Aloo?
The Instant Pot Spicy Potatoes – Easy Vrat Ke Aloo is super simple– cut potatoes into 3 to 4-inch wedges, sauté them in oil, throw in some salt, kashmiri chili powder, and water. And finally, pressure cook them.
Steps:
Firstly, rinse, peel, and chop the potatoes into 3 to 4-inch large pieces. If you chop them small, they will get mushy.
Further select sauté on the Instant Pot and adjust to normal. Next, add oil. Furthermore, when the oil is hot add in the potatoes. Let the potatoes sauté for about 5 minutes until they are cooked slightly. Additionally, keep stirring to prevent them from sticking to the bottom of the pot.
Then add in salt, Kashmiri chili powder and water. Stir well. Press cancel. Close the lid and select manual/high pressure for 7 minutes. When done let the pressure release naturally for 5 minutes. After that quick release the pressure.
I like to let these potatoes sit in the Instant Pot about 5 minutes after cooking. They get a little softer, both inside and outside. I have noticed if the potatoes are chopped large and if you quick release the pressure they may be undercooked and have a bite to them. That is why I recommend 5 minutes natural pressure release.
What sort of potatoes do I need for this recipe?
For best results, I like to use Yukon Gold potatoes. Additionally, red potatoes will work fine too. The potatoes are peeled and cut in fairly thick wedges, about 3 to 4 inch each.
Enjoy them with plain yogurt!
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Ingredients
Method
- Rinse, peel, and chop the potatoes into 3 to 4-inch large pieces. If you chop them small, they will get mushy.
- Select sauté on the Instant Pot and adjust to normal. Next, add oil.
- When the oil is hot add in the potatoes. Let the potatoes sauté for about 5 minutes until they are cooked slightly. Additionally, keep stirring to prevent them from sticking to the bottom of the pot.
- Then add in salt, Kashmiri chili powder and water. Stir well. Press cancel.
- Close the lid and select manual/high pressure for 7 minutes. When done let the pressure release naturally for 5 minutes. After that quick release the pressure.
- Transfer to a serving bowl. Enjoy hot with yogurt or as a side dish.
