Til ke Aloo – Instant Pot Potatoes with Sesame Seeds

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Til ke Aloo – Instant Pot Potatoes with Sesame Seeds – Delicious and flavorful potatoes prepared in the instant pot with cumin seeds, mustard seeds, and ground coriander.

This recipe makes a great side dish and will blow you away with its simplicity and extraordinary taste!

What potatoes do I need for Til ke Aloo : Instant Pot Potatoes with Sesame Seeds recipe?

I have used baby potatoes. However, if you don’t have baby potatoes, you can use 1.5 pounds of Yukon gold potatoes (about 2 large Yukon gold). If using potatoes, other than baby potatoes chop them to about 2-inch cubes.

Other ingredients:

Oil, cumin seeds, mustard seeds, sesame seeds, salt, red chili powder, ground coriander, lemon juice, water and freshly chopped cilantro leaves.

How do I make this recipe?

Firstly, rinse and peel baby potatoes.

Cut them into two halves.

Secondly, select sauté on the Instant Pot. Thirdly, add in oil to the pot. Further, when the oil is hot add in cumin seeds, mustard seeds, and sesame seeds. Stir.

Once the seeds begin to pop (should take about a minute to 2 minutes), add in the potatoes. Sauté the potatoes for 4 to 5 minutes until slightly cooked. (This step is key to get tender potatoes). Keep stirring intermittently.

After 5 minutes, add in salt, red chili powder and ground coriander. Stir well. Furthermore, add in water. 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 in lemon juice and mix gently without breaking the potatoes. If there is excess water you can select sauté and evaporate the water. It should take less than a minute. Although there shouldn’t be much water 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

 

Til ke Aloo – Instant Pot Potatoes with Sesame Seeds

Shilpa
Til ke Aloo – Instant Pot Potatoes with Sesame Seeds – Delicious and flavorful potatoes prepared in the instant pot with cumin seeds, mustard seeds, and ground coriander.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine Indian, North Indian
Servings 3

Equipment

  • Pressure Cooker

Ingredients
  

  • 15 baby potatoes, 1.5 pounds  (yukon or red)
  • 2 tbsp oil of choice
  • 2 tsp cumin seeds  (jeera)
  • 2 tsp mustard seeds    (rai)
  • 2 tbsp sesame seeds (til)
  • 3/4 tsp salt
  • 1 tsp red chili powder  (cayenne pepper)
  • 3/4 tsp  ground coriander  (dhaniya powder)
  • 1/4 cup water
  • 3/4 tbsp lemon juice
  • 2 tbsp fresh cilantro leaves (dhaniya ke patte)

Instructions
 

Prep

  • Rinse and peel baby potatoes. Cut them into two halves.
  • Rinse and chop the cilantro leaves finely.

Cook

  • Select sauté on the Instant Pot. Add in oil to the pot. When the oil is hot add in cumin seeds, mustard seeds, and sesame seeds. Stir.
  • Once the seeds begin to pop (should take about a minute to 2 minutes), add in the potatoes. Sauté the potatoes for 4 to 5 minutes until slightly cooked. (This step is key to get tender potatoes). Keep stirring intermittently.
  • After 5 minutes, add in salt, red chili powder, and ground coriander. Stir well. Then add in water and mix well. 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 in lemon juice and mix gently without breaking the potatoes. If there is excess water you can select sauté 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.

Notes

  • Every potato absorbs water differently. This recipe has been tried on yukon baby gold potatoes. If there is excess water left after you depressurize and open the lid, you can select sauté and evaporate the water. It should take less than a minute. 
  • In terms of spice levels, I would place this dish at 2 with 1 being low and 5 being high. So you can adjust the spice levels accordingly.
  • This dish is supposed to be dry and not soupy.
  • I have used baby potatoes. However, if you don’t have baby potatoes, you can use 1.5 pounds of Yukon gold potatoes (about 2 large Yukon gold). If using potatoes, other than baby potatoes chop them to about 2-inch cubes.
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