Incorporating the taste and flavours of the two most common ingredients of an Indian meal


  • Put the potatoes in the cooker bowl and pour in enough water to cover the potatoes. Using ‘Cooking’ setting, boil the potatoes for 30 minutes. Open occasionally to check that the water has not dried out. If it does seem to be drying, then add a little water. When done, remove and peel them before they get cold.
  • Heat oil in the cooker bowl using ‘Cooking’ mode. Fry the potatoes till they turn golden and set them aside.
  • Using ‘Cooking’ setting, fry onions in oil, until they are golden brown. Stir in ginger and garlic paste and fry for a minute. Stir in salt, turmeric, chilli powder and lastly the fried potatoes. Add 100 ml of water. Cover and cook using ‘Cooking’ setting for 10 minutes. Stir in sugar and vinegar and cook for a minute. Remove and transfer to the serving dish.
  • For tempering, heat oil in the cooker bowl using ‘Cooking’ setting. Add dry whole red chillies, mustard seeds, cumin seeds and the onion seeds. When the mustard seeds begin to splutter and the red chillies darken, pour it over the potatoes in the serving dish.
  • Serve hot.


750 gm Baby Potatoes
5 medium Onions (ground to a paste)
1 ½ tsp Ginger Paste
1 ½ tsp Garlic Paste
1 ½ tsp Red Chilli Powder
½ tsp Turmeric Powder
150 ml Water
4 tbsp Vinegar
1 tsp Sugar
Oil for frying  
Salt to taste  

Tempering (Tadka)

1 tsp Onion Seeds (Kalonji)
½ tsp Mustard Seeds
1 tsp Cumin Seeds (Jeera)
8 Dry Whole Red Chillies