Instant Pot Baby Potatoes- Authentic Indian Amchur & Kasuri Methi Recipe

Last Updated on 2 months by Neha Deshmukh

Instant Pot Baby Potatoes- Authentic Indian Amchur & Kasuri Methi Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and flavorful side dish to go with your roti or naan. And let me tell you, these Instant Pot Baby Potatoes are it. They’re tangy, a little spicy, and packed with that incredible Indian flavor we all crave. I first made these when I was craving something comforting but didn’t have a ton of time, and they’ve been a staple ever since!

Why You’ll Love This Recipe

This recipe is a total winner for a few reasons. First, it’s unbelievably fast – seriously, from start to finish in under 10 minutes! The Instant Pot does all the heavy lifting. Second, the combination of amchur (dried mango powder) and kasuri methi (dried fenugreek leaves) is just magical. It’s a flavor profile that’s both familiar and exciting. And finally, it’s super easy to customize to your spice preference.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious potatoes:

• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1.5 pounds unpeeled baby potatoes, cut in half
• 1.25 teaspoons salt
• 1 teaspoon amchur (dried mango powder)
• 1 teaspoon kala namak (black salt)
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 0.5 cup frozen or thawed onion masala
• 0.25 cup water
• 1 cup dried fenugreek leaves (kasoori methi)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Amchur (Dried Mango Powder): This is what gives the potatoes that lovely tangy flavor! It’s a staple in North Indian cuisine. You can find it at most Indian grocery stores, or online. It’s a fantastic alternative to lemon juice in many dishes.
• Kala Namak (Black Salt): Don’t be scared off by the color! Black salt has a unique, slightly sulfurous flavor that adds a wonderful depth to the potatoes. It’s also known for its digestive benefits in Ayurveda.
• Kasuri Methi (Dried Fenugreek Leaves): These little leaves pack a serious punch of flavor. They have a slightly bitter, earthy taste that complements the tanginess of the amchur perfectly. Crush them between your palms before adding to release their aroma.
• Instant Pot Magic: Using an Instant Pot really speeds things up. But don’t worry if you don’t have one – I’ll share how to adapt the recipe later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, turn your Instant Pot on to the ‘Sauté’ mode. Add the oil, cumin seeds, and mustard seeds. Let them sizzle and pop until the cumin starts to turn golden brown – this usually takes about 30 seconds.
2. Now, add the halved baby potatoes, salt, amchur, kala namak, black pepper, and cayenne pepper. Give everything a good stir to make sure the potatoes are nicely coated in all those lovely spices.
3. Stir in the onion masala and water. It might seem like a little water, but trust me, it’s enough!
4. Secure the lid on your Instant Pot, making sure the valve is set to ‘Sealing’. Pressure cook on ‘High’ for just 4 minutes.
5. Once the cooking time is up, do a quick pressure release. Carefully open the lid and stir in the dried fenugreek leaves.
6. Let the potatoes sit for a couple of minutes to allow the fenugreek leaves to absorb the remaining moisture. This really helps the flavors meld together.
7. Serve hot with roti or naan and enjoy!

Expert Tips

• Don’t skip toasting the cumin and mustard seeds! It really wakes up their flavor.
• If you’re using frozen onion masala, you don’t need to thaw it beforehand.
• A quick pressure release is key here – you want to stop the cooking process immediately to prevent the potatoes from getting mushy.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you’re sensitive to spice, reduce or omit the cayenne pepper. For a spicier kick, add a pinch of red chili powder. My friend, Priya, loves to add a chopped green chili for extra heat!
• Regional Variations: Feel free to experiment with different potato varieties. Red potatoes or Yukon Gold potatoes would also work well.
• Festival Adaptations: These potatoes are fantastic during Navratri or other fasting periods, as potatoes are generally allowed.

Serving Suggestions

These potatoes are incredibly versatile. They’re amazing with:

• Roti or Naan – a classic pairing!
• A simple dal (lentil soup)
• Yogurt raita (yogurt dip)
• As part of a larger Indian thali (platter)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop. They actually taste even better the next day as the flavors have had time to develop!

FAQs

• What is Amchur and where can I find it? Amchur is dried mango powder, used for its tangy flavor. You can find it at Indian grocery stores or online retailers like Amazon.
• Can I use regular salt instead of Kala Namak? Yes, you can! Regular salt will still taste great, but you’ll miss out on the unique flavor of the black salt.
• Can I make this recipe without an Instant Pot? Absolutely! You can cook the potatoes in a regular pot on the stovetop. Sauté the spices as directed, then add the potatoes, onion masala, and water. Cover and simmer for about 20-25 minutes, or until the potatoes are tender.
• How do I store leftover onion masala? Store leftover onion masala in an airtight container in the freezer. It will keep for several months.
• What is the best way to release the pressure in my Instant Pot for this recipe? A quick pressure release is best for this recipe to prevent overcooking.
• Can I adjust the amount of cayenne pepper? Definitely! Start with a small amount and add more to taste.

Enjoy making these Instant Pot Baby Potatoes! I hope they become a favorite in your kitchen, just like they are in mine. Let me know in the comments how they turn out!