Instant Pot Methi Aloo – Indian Potatoes and Fenugreek
Instant Pot Methi Aloo – Indian Potatoes and Fenugreek is one of my favorite classic Indian dish. It’s made with feel-good simple ingredients, it’s easy to make in just under 25 minutes, and it always tastes so comforting and delicious.
Equipment
- Instant Pot
Ingredients
- 4 tbsp oil of choice
- 1/2 tsp cumin seeds (jeera)
- 1 onion (finely chopped) (3/4 cup chopped)
- 3 serrano peppers (small) (hari mirch 1/2 tbsp chopped) (optional)
- 1 tomato (finely chopped) (3/4 cup chopped)
- 1/2 tsp ground cumin (jeera powder)
- 1/2 tsp ground turmeric (haldi)
- 1/2 tsp kashmiri chili powder
- 1 tsp salt
- 2 tbsp water
- 1 cup fenugreek leaves (frozen) (thawed)
- 3 yukon gold potatoes (small to medium) (2 cups chopped)
Instructions
Prep
- Thaw the fenugreek leaves.
- Rinse, peel and chop the potatoes in approximately 1/2 inch to 3/4-inch cubes. (No larger than 3/4 inch). Dice the serrano peppers finely.
Cook
- When the cumin seeds splutter add in the onions and serrano peppers. Sauté the onions for about 2 minutes until they turn golden. Keep stirring. Then add the potatoes and let them sauté for 2 to 3 minutes.
- Add tomatoes and let them sauté for a minute.
- Add in ground cumin, ground turmeric, Kashmiri chili powder, and salt. Give it a good stir.
- Add in methi with 2 tbsp water. Stir well.
- Press cancel. Close the lid and select manual/high pressure for 6 minutes. When done quick release the pressure and open the lid right away. Garnish with lemon juice.
Notes
- On a scale of 1 to 5, I would place this dish at 2.5 in terms of spice levels. You can add or eliminate the serrano peppers as per your heat tolerance.
- Most ingredients are available in the Indian grocery store.
- This recipe is based on frozen and thawed fenugreek leaves.