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Black Pepper Potatoes - Instant Pot Spicy Indian Potatoes

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3
Course: Appertizer, Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

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

Equipment

  • Pressure Cooker
  • Instant Pot

Method
 

Prep
  1. Grind all the whole spices in a coffee blender or a spice mixer. Set them aside.
  2. 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).
  3. Rinse and chop the serrano peppers finely.
Cook
  1. Select sauté on the Instant Pot and adjust to normal. Next, add oil.
  2. When the oil is hot add in cumin seeds.
  3. 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.
  4. 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).
  5. 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.
  6. 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.