Step 1

Start Instant pot on saute mode (more) and once hot add the mustard seeds (rai). Allow them to splutter (may take a min or so) and then add the cumin seeds, asafoetida (hing) and curry leaves.

Step 2

Give is a quick mix and stir in the onions and green chillies and saute until translucent.

Step 3

Add the ginger garlic and mix until raw garlic smell goes.

Step 4

Press cancel and add the turmeric, salt and sugar and mix well.

Step 5

Drain off all the water from potatoes and add to the pot along with 1/3 cup of water. Mix well until well coated and pot is deglazed (ensure nothing is sticking to the bottom of the pot).

Step 6

Close the lid and cook on manual or pressure cook on HIGH for 5 mins followed by quick release.

Step 7

If you see some water remaining, then start the saute mode and cook till almost dry, stirring intermittently. Or alternately you can also simple mix and close the lid for 5 mins and the water should get absorbed.

Step 8

(optional) Slightly mash a few potatoes to get a creamy underlying texture.

Step 9

Finally add the lemon juice and cilantro and mix until well combined. Batata Bhaji is ready to be served!

Step 10

Heat oil in a pan & once hot add the mustard seeds. Once they splutters add add the cumin seeds, asafoetida (hing) and curry leaves.

Step 11

Give is a quick mix and stir in the onions and green chillies and saute until translucent.

Step 12

Add the ginger garlic and mix until raw garlic smell goes away.

Step 13

Stir in the turmeric followed by potates, salt and sugar. Mix well so that all the potato pieces get well coated with the masala. Cover & cook for 5 mins.

Step 14

Finally add the lemon juice and cilantro and mix until well combined. Batata Bhaji is ready to be served!