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
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.
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