Khatta Jeera Aloo – Instant Pot Tangy Cumin Potatoes

Spread the love
Jump to Recipe

Who doesn’t love potatoes? Make your life easy with this one pot Khatta Jeera Aloo – Instant Pot Tangy Cumin Potatoes recipe.

Potatoes, to me, are the easiest-go to food to make. And if you want a simple but elegant side dish, definitely make this recipe. If you like the tangy kick of dried mango or dried pomegranate powder then this recipe is for you.

What ingredients do I need to make Khatta Jeera Aloo – Instant Pot Tangy Cumin Potatoes?

Baby potatoes, oil, asafoetida, cumin seeds, serrano peppers, ground turmeric, Kashmiri chili powder, ground pomegranate powder, sugar, salt, water and fresh cilantro leaves.

How do I make this recipe?

Firstly, rinse and peel the potatoes. Cut them into two halves.

Secondly, select sauté on the Instant Pot. Thirdly, add in oil to the pot. Further, add in asafoetida and cumin seeds.

Further when the cumin seeds splutter and add in serrano peppers and chopped potatoes.

Stir well. Additionally, let the potatoes sauté for 4 minutes until slightly cooked. Stir intermittently.

Next add in Kashmiri Chili powder, ground turmeric, sugar and salt. Mix well. Add 1/4 cup water. Further, press cancel.

And, secure the lid on the pot and select manual/high pressure for 5 minutes. When done quick release the pressure. 

Open the lid and add ground pomegranate powder and mix gently without breaking the potatoes. If there is excess water you can select saute and evaporate the water. It should take less than a minute. Although there shouldn’t be much left.

Transfer to a serving bowl and garnish with cilantro.

Serve with naan or roti (Indian flat bread).

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:

Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry 

Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

Butternut Squash Curry – Instant Pot Indian Squash

Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry

 

Khatta Jeera Aloo – Instant Pot Tangy Cumin Potatoes

Shilpa
Who doesn't potatoes? Make your life easy with this one pot Khatta Jeera Aloo – Instant Pot Tangy Cumin Potatoes recipe.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Side
Cuisine Indian
Servings 3

Equipment

  • Instant Pot

Ingredients
  

  • 15 baby potatoes, 1.5 pounds (yukon or red)
  • 2 tbsp oil of choice
  • 1/2 tsp asafoetida  (heeng)
  • 2 tsp cumin seeds  (jeera)
  • 2 serrano peppers, small (hari mirch) (1/2 tbsp finely chopped)
  • 1/2 tsp kashmiri chili powder
  • 1/2 tsp ground turmeric    (haldi)
  • 1/4 tsp sugar
  • 3/4 tsp salt
  • 1/4 cup water
  • 1 and 3/4 tbsp pomegranate powder    (anardana powder)
  • 2.5 tbsp cilantro leaves to garnish

Instructions
 

Prep

  • Rinse and peel the potatoes. Cut them into two halves.
  • Rinse and chop the serrano peppers and cilantro finely.

Cook

  • Select sauté on the Instant Pot. Add in oil to the pot. Further, add in asafoetida and cumin seeds.
  • When the cumin seeds splutter and add in serrano peppers and chopped potatoes. Stir well. Additionally, let the potatoes sauté for 4 minutes until slightly cooked. Stir intermittently.
  • Add in Kashmiri chili powder, ground turmeric, sugar and salt. Mix well. Add 1/4 cup water. Further, press cancel.
  • Secure the lid on the pot and select manual/high pressure for 5 minutes. When done quick release the pressure. 
  • Open the lid and add ground pomegranate powder and mix gently without breaking the potatoes. If there is excess water you can select saute and evaporate the water. It should take less than a minute. Although there shouldn't be much left.
  • Transfer to a serving bowl and garnish with cilantro. Serve with naan or roti (Indian flat bread).

Notes

  • Every potato absorbs water differently. This recipe has been tried on yukon baby gold potatoes.
  • In terms of spice levels, I would place this dish at 2.5 with 1 being low and 5 being high. So you can adjust the spice levels accordingly.
  • Please eliminate the serrano peppers if you can’t tolerate heat.
  • I have used dried pomegranate powder, however if you don’t have dried pomegranate powder you can use dried mango powder (amchur) instead.
  • If you don’t want it super tangy you can reduce the dried pomegranate powder to 1.5 tbsp.
Keyword Indian Cumin Potates, Instant Pot Jeera Aloo, Instant Pot Jheera Aloo, Instant Pot Khatta Jeera Aloo, Instant Pot Khatte Jeera Aloo, Instant Pot Tangy Cumin Potatoes, Instant Pot Zeera Aloo, Khatta Jeera Aloo, Khatte Zeera Aloo, Multipot Jeera Aloo, Multipot Zeera Aloo, Punjabi Zeera Aloo, Tangy Cumin Potatoes, Tangy Indian Potatoes, Zeera Potatoes
0 0 vote
Article Rating
Advertisements
Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments