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Instant Pot Achari Aloo - Potatoes in Pickled Spices

Shilpa
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

Instructions
 

Prep

  • Wash, peel, and chop the potatoes into 2 halves. Wash and chop the cilantro.

Cook

  • Select sauté on the instant pot and adjust to normal. 
  • Add oil to the pot.
  • When oil is hot, add cumin seeds.
  • When the cumin seeds splutter, add the bay leaf.
  • Then add fenugreek seeds, and kalonji seeds.
  • In about 30 seconds, add the chopped and peeled potatoes, and stir. Let them saute for about 3 minutes. Keep mixing
  • Then add red chili powder, and water. Stir.
  • Add pickle, salt, and mix well. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
  • Press cancel.
  • Secure the lid on the pot and close the pressure-release valve.
  • Select manual and cook at high pressure for 6 minutes.
  • Once cooking is complete, quick pressure release to depressurize.
  • Add in the pomegranate powder, stir well and transfer to a serving bowl.
  • Garnish with cilantro.
  • Transfer in a serving dish right away. Discard the bay leaf.

Serve

  • Serve with hot naan (Indian flatbread), roti, or paratha.

Notes

  • This recipe has been tested in the 6-quart instant pot. The proportions may vary depending on the size of the pot.
  • Most of these spices are available in Indian grocery stores.
  • For pomegranate powder, you can either use the powder or crush pomegranate seeds in a blender.
  • Kalonji seeds can be found in the Indian store or on Amazon.
  • Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.
Keyword Achari, Indian, Indian Recipe, Instant Pot, Instant Pot Achari Aloo, Instant Pot Achari Potatoes, Instant Pot Aloo, Instant Pot Indian Potatoes, Potatoes, Spicy