Course Appetizer, Breakfast, Main Course, Salad, Side Dish, Snack
1 1/2teaspoonGinger-Garlic paste
1teaspoonKashmiri Chili powder
Salt to taste
1 tablespoonChopped Cilantro
Boil the potatoes with a pinch of salt in an Instant Pot for 10 minutes on low pressure. Release the steam and transfer the potatoes into a large bowl with cold water. Let the potatoes rest in cold water for 10 minutes for easy peeling. Peel the skin off of the potatoes and set them aside.
Heat the oil in a large skillet or a wok on medium heat. Add mustard seeds to the hot oil. Once the mustard seeds start to pop, bring the heat down to low.
Now add ginger-garlic paste, turmeric, salt, and cumin-coriander powder. Stir continually and cook for few seconds then add Kashmiri chili powder.
Quickly add boiled potatoes and toss them gently to coat the spices. Turn off the heat and garnish it with fresh cilantro and a squeeze of lemon juice.
Serve it hot with Roti or Indian fryums.
Keyword Bhungra Bateka, Gluten-Free, Masala Potatoes, Rai wale Aloo, Vegan