Ministry of Curry · by Archana Mundhe★ 4.9 (35)
Batata Bhaji {Indian Spiced Potatoes} - Instant Pot
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 11%
CARBS 48G69% OF CAL
7G FIBER4G SUGAR37G OTHER
FAT 8G25% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender potatoes cooked with warming Indian spices including turmeric, ginger, and green chilies. A simple vegetarian main or side that's both nourishing and aromatic.
mainindian🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 11%
CARBS 48G69% OF CAL
7G FIBER4G SUGAR37G OTHER
FAT 8G25% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 894mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1379mg
- Calcium
- 32mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 894MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.