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Turmeric, mustard seeds, green chilies, ginger, and curry leaves infuse bright flavor into tender, creamy potatoes, and soft sweet onions. In under 20 minutes, Instant Pot Batata Bhaji is ready and all you need to decide is how to serve this delicious and versatile dish! It’s a light satisfying lunch or dinner side…and makes the perfect filling for crispy dosas, samosas, and more!
Jump to:
- What is Batata Bhaji
- One Pot Recipe
- Ingredients
- How to Make Batata Bhaji
- Vegan and Versatile: How to Serve Bata Bhaji
- Health Benefits of Potatoes
- Instant Pot Varan Bhaat Recipe
- Recipe
What is Batata Bhaji
Batata Bhaji is a traditional Western Indian dish and an essential part of vegetarian "Thali" (platters) alongside hot puri and Amrakhand and during Ganesh Chaturthi festival, it is often served with Modak.
There are a few variations throughout different Indian states. In Maharashtra, where I’m from, batata bhaji often complements a simple dinner of Varan-Bhaat {Dal and Rice} and Mango Pickle for a truly comforting family meal! In South Indian cuisine, these perfectly spiced potatoes are tucked into crispy dosa and the combination of textures is total satisfaction.
One Pot Recipe
The original stovetop version involves steaming the potatoes, cooling, peeling, and dicing them before adding to the spices which takes a longer time.
This EASY Instant Pot recipe saves time since you do not need to steam the potatoes first. Add raw diced potatoes to onions, chilies, and spices and pressure cook them all together.
Note: When you open the Instant Pot, the potatoes may look a bit watery. But do not worry, just give a quick stir as the potatoes continue to absorb the excess liquids. Within minutes you will have soft-cooked, creamy potatoes with perfect texture and flavors.
Ingredients
This recipe needs a few ingredients and spices like mustard seeds and turmeric.
- Potatoes - Yellow, Russet, or Red potatoes work well for this recipe.
- Onion - Yellow onion works best in this recipe but can be substituted with other varieties in a pinch.
- Green Chili - Indian chili, Serrano, or Jalapeno peppers.
- Ginger - Fresh ginger adds peppery warm flavors.
- Curry Leaves - Fresh Kadipatta adds a citrusy aroma to the bhaji.
How to Make Batata Bhaji
- Set the Instant Pot to saute(more) mode and heat oil.
- Add mustard seeds to the oil and allow them to pop which may take 2-3 minutes.
- Add turmeric, green chilies, ginger, and curry leaves. Saute for 30 seconds.
- Add onions and sauté for 2 minutes. Press Cancel. (Photos 1 - 4)
- Add potatoes, salt, and water. Mix well, deglazing the pot if needed.
- Close the Instant Pot lid with the pressure valve to sealing.
- Pressure Cook for 4 minutes followed by quick release. (Photos 5 - 6)
- Open the Instant Pot lid. Add lemon juice and cilantro. Mix gently and enjoy hot. Photos (7 - 10)
Vegan and Versatile: How to Serve Bata Bhaji
Bata Bhaji only requires a handful of ingredients and is a super satisfying vegan dish. You’ll be surprised by how many different ways there are to enjoy these healthy home-style potatoes!
- Make a big batch on Sunday and serve throughout the week in sandwiches, pita pockets, wraps, or crispy paninis. Top with Green Chutney and serve with Flavor Bomb Cabbage Salad. Great for packed lunches!
- Stuff into prepared puff pastry sheets and bake for quick and easy samosas. Everyone’s favorite appetizer!
- Serve alongside Dal and Rice. My kind of comfort food!
- Tuck into crispy Dosas and experience the heaven of this South Indian specialty!
- Add a few teaspoons of urad dal to the tempering to make South Indian-style potatoes
- Form potato bhaji into balls and roll in chickpea flour batter for mouthwatering batata vada.
- Make it a festive meal served with Shrikhand and Puri
Batata Bhaji is often paired with Plain dal (also known as Varan) and rice (Bhaat) for a quick and easy dinner. Traditionally Varan is made with Toor Dal, but you can also use half Toor Dal and half Masoor Dal or all Masoor Dal for the same authentic taste.
Health Benefits of Potatoes
Potatoes are full of fiber in the form of resistant starch which keeps you fuller longer, promotes healthy digestion, helps regulate blood sugar, and can help lower cholesterol. Potatoes are a versatile, naturally gluten-free, filling, and satisfying food! They are an excellent source of antioxidants, potassium (important for controlling blood pressure, sodium and fluid levels in the body, and well-functioning muscles), magnesium, vitamin C, and Vitamin B6.
Instant Pot Varan Bhaat Recipe
Here is the pot-in-pot recipe for Dal-Rice AKA Varan Bhaat:
- Add 1 cup of rinsed daal (masoor or toor), 2 cups of water, 1 teaspoon of salt, ⅛ teaspoon of asafoetida, and turmeric to the main pot.
- Add 1 cup of rice, 1 teaspoon of salt, and 1.5 cups of water to a stainless steel container.
- Place it over a tall trivet.
- Pressure cook for 6 minutes with natural pressure release.
- Mix the daal well, add 2 more cups of water, 1 teaspoon of salt and 1 teaspoon of sugar(optional), and a tablespoon of ghee.
- Bring to a gentle boil on Sauté mode. Serve the creamy daal, over soft cooked rice and a spoonful of homemade ghee.
Did you enjoy this recipe? Here are some more Vegan Indian Curries to try:
- Green Beans and Potato Curry
- Bhogichi Bhaji
- Cabbage Stir Fry
- Aloo Gobi
- Green Beans Poriyal
- Asparagus Stir Fry
- Curried Tindora
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Recipe
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4.91 from 33 votes
Batata Bhaji {Indian Spiced Potatoes} - Instant Pot
Tender spiced potatoes sauteed with a hint of turmeric and lightly spiced with ginger and green chilies.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 154kcal
Author: Archana Mundhe
Ingredients
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- 1 large yellow onion thinly diced
- ¼ teaspoon ground turmeric
- 1 teaspoon green chilies diced
- 1 tablespoon ginger grated
- 20 curry leaves chopped
- 3 large yukon gold potatoes peeled and cut into 1 inch cubes (3 to 4 cups)
- 2 teaspoons kosher salt
- ½ cup water
- 1 tablespoon lemon juice
- ¼ cup cilantro chopped for garnish
Instructions
Set the Instant Pot to saute(more) mode and heat oil. Add mustard seeds in the oil and allow them to pop which may take 2-3 minutes. Add onions and sauté for 2 minutes.
Add turmeric, green chilies, ginger, and curry leaves. Saute for 30 seconds. Press Cancel. Add potatoes, salt, and water. Mix well, deglazing the pot if needed. Close the Instant Pot lid with pressure valve to sealing. Pressure Cook for 4 minutes followed by quick release. Turn the Instant Pot off.
Open the Instant Pot lid. Add lemon juice and cilantro. Mix gently and enjoy hot.
Serve with hot puri, roti, or parathas.
Video
Notes
Notes:
Make sure that the potatoes are cut into 1-inch cubes. If you cut them smaller, adjust the cooking time to 2-3 minutes.
Yellow, Idaho, or Red Potatoes can be used in this recipe.
Nutrition
Calories: 154kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Sodium: 1178mg | Potassium: 566mg | Fiber: 3g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 118.3mg | Calcium: 65mg | Iron: 4.2mg
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Reader Interactions
Comments
InspiresN says
All time favorite potato bhaji!
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Sneha says
Just tried this. Turned out to be amazing. Thanks!
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Archana says
Thank you!
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Mariam says
Looks lovely! Do you think this could work with sweet potatoes?
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Archana says
It will work with sweet potatoes but the curry with have some sweetness
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Nadia says
Just made this and it’s fantastic! Question: if I double or triple the recipe, would I need to adjust the time? Also, would I simply double or triple the amount of water too?
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Archana says
Double/Triple all ingredients but same pressure cook time. It will just take longer for the Instant Pot to come to pressure.
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Priyanka says
I recently bought a new mini Instant Pot and tried this out yesterday. When I opened the lid, it felt a bit watery but after resting for the bit, it was much better. The potatoes were cooked just right. Thanks for a great recipe!
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Archana says
I am so glad you enjoyed the flavors
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BK says
My husband said these were better than his moms! Thank you.
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Archana says
Aww! Thank you for that generous compliment.
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Aishwarya Patvardhan says
Hi Archana!
If I have to make Waran Bhat in two pots like how you would in traditional pressure cooker; how much water should I use & how long should cook? i have tried it 3-4 times but my bhat comes out little dry. My kids like it soft/mushy (gurgutta). Thanks in Advance!
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Archana says
Hi Aishwarya, cook for 10 mins and allow natural pressure release. And add 3 cups of water to 1 cup of rice
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Aishwarya says
Oh ok! I will try that! And pot with waran will be at the bottom, right? And 10 mins pressure cook? Sorry I Am asking so many questions
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Archana says
Best way to cook varan is directly in the main pot. Then place rice on the trivet. But if you want to stack daal on the bottom
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Danita says
Made this last night in the instant pot and it was wonderful and easy. It took me a bit of hunting to find curry leaves but I was successful and it really made the dish. I meant to take a picture but was in a hurry to eat. I'll try to capture one this evening when we eat the leftovers.
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judy says
this was just perfect!
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Archana says
Thank you!
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Bijal says
This is the second time an making it. Our family loves this recipe , so simple to make and very yummy. Thank you archana. Wish you had an app for ministry of curry that we could use for your recipes.
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Archana says
Thank you Bijal
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Dee Taylor says
Made this last night, came out perfect, so simple!!
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Purvi says
Hi Archana, I have been following you for a long time and love your cookbook! My question is - everytime I cook a 'dry' vegetable like this potato bhaji in the instant pot I always get a 'Burn' alert, even if I deglaze before cooking. I made this bhaji over the weekend and it 'burned'. I ended up putting into a stovetop pressure cooker with extra water and it came out fine, but the instant pot container definitely hard a brown layer at the bottom. How do I stop the burn from happening? I really want to solve this! Thanks in advance.
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Archana says
I think the newer Instant Pots are more sensitive to burn. Try adding extra 2 to 3 tablespoons of water. Make sure you turn pff sautés mode and close the lid before all the water evaporates.
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Kimberly Young says
First time cooking with curry leaves. Can I use dried curry leaves?
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Archana says
Yes you can use dried curry leaves! Crumble them up for more flavor.
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Kimberly says
Thank you so much! We love your recipes (toddler included)!
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Patricia says
I love this recipe ..have made it several times and is really nice. Keep up your amazing work. I seem to use the instant pot more because of you ...love the mollify rice too!
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Grace says
My husband and I really liked this recipe. Easy to make and so tasty. Will definitely be making it again. Thank you!
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Chrissie says
So, after some 20 years of trying to perfect cooking yellow potato curry (as we call this), I discover instant pot and this recipe. Amazing is all I can say!!
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Archana says
Thank you!
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PATRICIA Quenville Young says
really get some nice heat with these
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Puja says
This is SO GOOD. My dosa was next level thanks to this Batata Bhaji!
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Archana says
Thank you!
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Sunita says
Definitely will make this again - was really quick and simple to do and done in a hurry
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Archana says
Thank you Sunitha
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Regina Gornall says
I made this tonight, I seen the recipe a few days ago. Finally made it to an Indian market over the weekend, where I could buy a lot of spices and even fresh curry leaves. My husband and I both enjoyed this dish very much. It was flavorful, you cannot go wrong with potatoes. My husband is not a big cilantro fan, so most of the cilantro ended up on my plate, I love it. I also made a cucumber raita with it. I am a yogurt fan as well. Thank you for all the work you put into these recipes and these pages. While I have not tried many, now that I have gotten a lot of the spices, and my masala dabba is on its way (birthday present from hubby) I am looking forward to trying many more of your wonderful recipes. Much love xxx
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Archana says
Thank you Regina for the lovely feedback!
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Chrissie says
This has become my absolute go-to potato curry recipe! I usually add a handful of dhall which adds a creamy texture and taste. Thanks for your recipe.
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Archana says
Thank you for the feedback! I love the idea of adding dal to this.
Reply
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