Equipment
- Pressure Cooker or Instant Pot
- Heavy Bottom Pot
Ingredients
Boil The Potatoes
- 6-7 Medium Yukon Gold Potatoes
- 2 Cups Water
- 1 Tsp Salt
For Sukhi Bhaji
- 1 Tbsp Peanut Oil
- 2 Tsp Cumin Seeds
- 1 Green Chili Finely chopped
- 10 Curry Leaves
- 2 Tsp Ginger and Green Chili Paste 1 Inch ginger and 1 Green Chili, make the paste using a mixer grinder or hand pound it, using a pastel.
- 5-6 Cups Boiled and Diced Potatoes
- 2 Tsp Kashmiri Red Chili Powder Add only 1 Tsp if your Red Chili Powder is Spicy
- 1/4 Tsp Turmeric skip if you are fasting
- 1 Tsp Dhanajeeru (Cumin - Coriander Powder)
- 3/4 Cup Roasted Peanut Powder
- 1 Tbsp Lime Juice
- 3 Tsp Sugar
- 1 Tsp Salt Adjust Salt as per your liking
Instructions
Boil The Potatoes
- Place the trivet in your Instant Pot.
- Place the Potatoes on top of trivet. Add 2 Cups of Water and 1 Tsp Salt. Close the lid.
- Press pressure cook and let it cook for 6 minutes. Quick Pressure Release after 5 minutes.
- Open the Lid and check if the Potatoes are done. Once done add the potatoes to chilled ice cold water.
- Once the potatoes are cool, peel the skin of the potaoes, and dice the potatoes into large pieces.
For Sukhi Bhaji
- Add Oil to a heavy bottom pot. Once it is hot, add cumin seeds and let them splutter.
- Next add in the finely chopped green chilies and curry leaves.
- Now add the ginger and green chili paste. Mix and add the boiled diced potatoes
- Mix everything well.
- Start adding the spices. Start with cumin coriander powder and red chili powder along with salt.
- Mix well. and then add peanut powder.
- Now add sugar and lime juice. Give everything a thorough mix.
- Garnish with finely chopped fresh cilantro.
- Serve Hot with Rotis, Rajagra ni Bhakri or Rice.
Notes
If you over cook the potatoes, dice them and put them in the freezer for 10-15 mins.