Ingredients
- 1 ½ pounds baby gold potatoes leave the peel on (potatoes are 1 to 2 oz each)
- 3 tablespoons oil
Spices:
- 1 teaspoon roasted cumin powder
- ½ teaspoon amchur powder
- ½ teaspoon black pepper
- ½ teaspoon kala namak (black salt)
- ½ teaspoon garam masala
- ½ teaspoon paprika or Kashmiri chili powder
- ½ teaspoon salt
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
Toppings:
- ½ cup yogurt whisked well with 2 tablespoons water and ½ teaspoon salt
- ¼ cup green chutney to taste
- ¼ cup amchoor chutney to taste
- Pomegranate arils
- Cilantro and mint leaves
Instructions
- To Cook Potatoes in Instant Pot: Add 1 cup water to the instant pot, put a stainless steel steamer inside, and place the baby potatoes on top. Secure the lid, close the pressure valve and cook for 4 minutes at high pressure. Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure. Turn off the instant pot, and let the potatoes cool down.
- Place the potatoes onto a parchment-lined baking sheet. Use a glass to smash them, keeping them in one piece. Drizzle oil over the potatoes.
- Preheat the oven to 450F.
- Gather all of the spices together in a bowl, mix well, and sprinkle spices on top of the potatoes.
- Place the baking sheet in the oven and roast for 20 minutes, or until the potatoes are golden and crisp.
- Put them on a serving plate, and drizzle with yogurt sauce, green chutney, and amchoor chutney. Sprinkle with pomegranate arils, cilantro leaves, mint leaves.
Video
Notes
If you use larger potatoes, please adjust the cooking time in the instant pot. You can see this post for more on cook times for potatoes of different sizes: https://myheartbeets.com/instant-pot-boiled-potatoes/
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