Instant Pot Aloo Methi (Potatoes with Fenugreek Leaves)
Instant Pot Aloo Methi (Potatoes with Fenugreek Leaves)
Ingredients
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 ½ pounds unpeeled baby potatoes, cut in half
Spices
- 1 ¼ teaspoon salt adjust to taste*
- 1 teaspoon amchur dried mango powder
- 1 teaspoon kala namak (black salt) black salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
- ½ cup frozen or thawed onion masala
- ¼ cup water
- 1 cup dried fenugreek leaves kasoori methi
Instructions
- Press sauté and add oil to the pot. Once the oil is hot, add the cumin and mustard seeds. When the cumin begins to brown, add the potatoes and spices and mix well.
- Add the onion masala and water to the pot.
- Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
- Quick release pressure.
- Add the dried fenugreek leaves to the pot and mix well. The leaves will absorb any remaining liquid in the pot.
Notes
- *This dish is meant to be salty (due to the salt and black salt). The salt balances the bitterness from the methi. Feel free to adjust the salt to your taste.
- If you don’t have baby potatoes, you can just chop potatoes into 1-inch pieces.
- I typically buy baby potatoes from trader joe's but they should have them at most grocery stores.
- This recipe is part of my onion masala series – be sure to check it out!
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