Aloo Recipe - This classic Indian Potato recipe is this easy and quick side dish that is perfect for those who are new to Indian cooking. Pair with rice and dal to make a complete meal or savor it with rotis or pooris
Set the Instant Pot to ‘Saute’ mode and adjust the setting to ‘More’. When the display reads ‘Hot’, add oil. When the oil heats up, add mustard seeds, cumin seeds (jeera) and hing (if using).
When the mustard and cumin seeds start to sputter, add curry leaves and onions along with turmeric powder. Fry them till the onions have softened up and turned transparent (takes about 5 minutes).
Add green chilies, minced garlic, grated ginger, and salt. Mix well and saute it for about 30 seconds.
Add potatoes along with 3/4 cup water. Mix well and scrape the pot to remove any food particles stuck to the bottom.
Close the vent and set it to the sealing position. Pressure cook on high for 5 minutes.
Once the cooking cycle is complete, immediately release pressure by moving the vent to the venting position.
The potatoes will be slightly smushed and that is okay. If you prefer this aloo sabzi dry, you can saute it for a minute or two on high heat to reduce the moisture.
Open the lid and add lime juice. Mix well to combine.
Garnish with chopped cilantro, if desired.
Serve hot with rice and dal or ghee laden rotis.
Notes
Variations
I like the potatoes to be a bit mushy so I cook it for 5 minutes. If you prefer them to hold their shape, pressure cook for about 3-4 minutes and reduce the water to 1/2 cup.
You can add a teaspoon of sugar to this recipe to balance the tanginess from the lime juice.
To make batata nu shaak (a Gujarati version of this dish), replace the cumin seeds with 2 teaspoons of sesame seeds (til).
Serving suggestions
Savor it with rotis, puris or serve it as an accompaniment with rice, dal or kadhi.
Use it as a filling for masala dosas or in this air-fried bread roll.
If you have leftovers, you can make it into a sandwich. It is great for a packed lunch!