Black Pepper Potatoes – Instant Pot Spicy Indian Potatoes

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Black Pepper Potatoes – Instant Pot Spicy Indian Potatoes: these potatoes are the easiest side dish ever! The pepper adds an ideal accent to these potatoes without masking their natural flavor.

What kind of potatoes did I use for Black Pepper Potatoes: Instant Pot Potatoes with Black Pepper?

I used Yukon gold potatoes. You can use potatoes of your choice, however make sure you chop them to bite size pieces.

How do I make this recipe?

Firstly, grind all the whole spices in a coffee blender or a spice mixer. Set them aside.

Secondly, rinse, peel and chop the potatoes in approximately bite size about 1/2 inch to 3/4-inch cubes. (No larger than 3/4 inch), or else they may remain undercooked.

Further, when you are ready to cook select sauté on the Instant Pot and adjust to normal. Next, add oil.

When the oil is hot add in cumin seeds.

Next, when the cumin seeds splutter add in the potatoes, ginger paste and chopped serrano peppers. Sauté the potatoes for about 5 minutes until they are partially cooked. Moreover, keep stirring to prevent them from sticking to the pot.

Then, add in salt, sugar, and ground spices. Stir well. Then add in water and mix well. Press cancel.

Secure the lid on the pot and select manual/high pressure for 4 minutes. When done quick release the pressure.

Transfer to  a serving bowl and garnish with cilantro.

Serve as a side dish with roti, naan, or rice. Moreover, you can also enjoy this as an appetizer.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Kashmiri Goat Yakhni / Instant Pot Yogurt Goat Curry

Quick Kashmiri Goat Curry

Mughlai Gosht – Instant Pot Quick Mughlai Goat Curry

Instant Pot Methi Chicken

Sabudana Kheer – Instant Pot

Gobi Aloo – Instant Pot

 

Black Pepper Potatoes – Instant Pot Spicy Indian Potatoes

Shilpa
Black Pepper Potatoes – Instant Pot Spicy Indian Potatoes: these potatoes are the easiest side dish ever! The pepper adds an ideal accent to these potatoes without masking their natural flavor.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appertizer, Main Course, Side Dish
Cuisine Indian
Servings 3

Equipment

  • Pressure Cooker
  • Instant Pot

Ingredients
  

  • 1 and 1/2 pounds potatoes, yukon gold, roughly 5 mid sized (3 and 1/4 cups chopped)
  • 2 and 1/2 tbsp oil of choice
  • 1/2 tsp cumin seeds  (jeera)
  • 1/2 tbsp ginger paste
  • 1 serrano pepper, small (finely choped 1/2 tsp)
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • 1/4 cup water
  • 2 tbsp cilantro leaves, freshly chopped

Whole spices

  • 1 tbsp coriander seeds, whole
  • 1 tbsp cumin seeds, whole
  • 1 and 1/4 tbsp peppercorns, whole

Instructions
 

Prep

  • Grind all the whole spices in a coffee blender or a spice mixer. Set them aside.
  • Rinse, peel and chop the potatoes in approximately bite size pieces about 1/2 to 3/4-inch cubes. (No larger than 3/4 inch).
  • Rinse and chop the serrano peppers finely.

Cook

  • Select sauté on the Instant Pot and adjust to normal. Next, add oil.
  • When the oil is hot add in cumin seeds.
  • When the cumin seeds splutter add in the potatoes, ginger paste and chopped serrano peppers. Sauté the potatoes for about 5 minutes until they are partially cooked. Moreover, keep stirring to prevent them from sticking to the pot.
  • Then, add in salt, sugar, ground spices. Stir well. Then add in 1/4 cup water and mix well. Press cancel. (If your pot tends to gives the burn notice then add 1/2 cup water instead).
  • Make sure nothing is stuck to the bottom of the pot. Secure the lid on the pot and select manual/high pressure for 4 minutes. When done quick release the pressure. If there is extra liquid select saute and let it evaporate. Should take a minute.
  • Transfer to  a serving bowl and garnish with cilantro.

Notes

  • This dish is spicy. On a scale of 1 to 5 in terms of spice levels, I would place it at 4 with 5 being higest.
  • You can reduce the peppercorns or serrano peppers if you cant handle very spicy food.
  • Every potato quality is different and absorbs water differently. Make sure you sauté till the potatoes are partially cooked.
  • Cut the potato to bite size pieces and not large.
  • If your instant pot gives a burn signal then add 1/2 cup water instead of 1/4 cup. You can select sauté and evaporate the excess water once you depressurize and open the lid.
  • If your pot tends to gives the burn notice then add 1/2 cup water instead of  1/4 cup. You can saute and remove the excess water later after depressurizing. This dish is meant to be dry.
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