This Instant Pot potato masala with beets, a filling for masala dosa is a vibrant dish full of flavor and color and the perfect way to add beets to your diet.
Most often, masala dosa filling, a South Indian style curry is potato based and amazing as is. It is rolled up inside dosa, a thin crispy pancake made of lentils.
But for those times when you have beets and are looking for an easy way to incorporate them into your diet, this is a very satisfying option.
Especially if you are interested in reducing the number of carbs in this dish. Beets are lower in carbs than potatoes, so they are a good substitute for some of the potatoes.
And just for the color of this dish alone – the potatoes and beets combine so beautifully and make for a stunning presentation.
Content in this Post
Ingredients in Instant Pot Potato Masala With Beets
- Potatoes — white or yellow potatoes
- Beets — Red beetroot
- Onions — Use red, yellow or white onion, diced.
- Chana Dal — dry split chickpeas
- Oil — Avocado oil is an excellent choice for stir frying
- Curry Leaves — fresh curry leaves are best
- Chili Peppers — 1-3 green chilis. NOTE: If you are unsure of your spice tolerance, choose 1 or 2 peppers, we have gradually worked up to 3 chilis but it is hot and spicy this way.
- Ginger — fresh ginger root, peeled and grated
- Mustard Seeds — black mustard seeds
- Cumin Seeds — adds savory element to the dish.
- Turmeric — ground powder
- Salt — Himalayan salt, ground, enhances the flavors.
Health Benefits of Potato Masala With Beets
Beets are chock full of nutrition. They are high in folate and are a good source of iron. They also contain phosphorus, potassium and calcium. Adding beets to your diet is an excellent and easy way to get vitamins A and C.
Not to mention, potato masala with beets is a hearty and satisfying vegan and gluten free dish.
What to Serve With Instant Pot Potato Masala With Beets
Serve potato beet dosa mix as a filling for masala dosas.
We also love masoor dal sambar with okra for its unique texture and flavor.
Masala dosas are typically served with chutneys. You can make your own chutneys or find some in the freezer at your local Indian grocery store. It’s super convenient to keep a stash of different frozen chutneys for when you need some quick.
Try coriander, mint, spicy tomato, onion, coconut, tamarind and the list goes on!
This potato beet mix is also an excellent side dish that you can serve alongside curries, basmati rice and a cooling yogurt sauce like easy cucumber raita or lemon dill raita. For a vegan meal, skip the raita or make a vegan raita.
Preparation and Storage Tips
You can keep cooked potato masala mix in a container with lid, in the refrigerator, for three days.
You can freeze the dish, although it is not recommended as the potato will change texture from this process.
Although we reheat potato masala with beets the next day, we like to prepare a new batch of dosa as they are best when freshly made.
Time Saving Tips
If you have a large family or need to make a lot of food quickly, read this post about the benefits of two instant pots or similar pressure cookers.
I load up one Instant Pot with sambar ingredients, and the other with the potato beet dosa mix ingredients, to accomplish this entire meal in under one hour.
While the Instant Pots are working their magic, you can fry dosa on your stove top.
Meanwhile, you can also thaw out or make your own chutneys during the time your Instant Pots are cooking.
I seriously can’t believe how easily this all comes together once you know how to make this.
It’s on our regular rotation and dosa with potato beet masala and sambar is truly one of our favorite dinners.
More Instant Pot Indian Dishes
Using a pressure cooker to make Indian food will get you flavorful food, fast! Most of the time, it’s a super easy process.
In a nutshell, it’s as simple as sauté aromatics for a minute, add some ingredients, close the lid, push a button.
Along with potato masala, sambars and rice, there’s these favorites:
- Instant Pot Chana Dal With Spinach
- Instant Pot Rajma Capsicum (Red Kidney Beans with Bell Peppers)
- Instant Pot Chana Masala Chickpeas Stew
You’ll Also Love
We love this cozy Instant Pot eggplant curry with bell peppers (bell pepper bhartha).
It’s a super comforting and easy to prepare eggplant dish with garlic, ginger and spices that goes so well with all of your favorite curries, lentil and rice dishes.
Instant Pot Potato Beet Dosa Filling
- 1 tablespoon Avocado Oil
- 1 teaspoon Black Mustard Seeds
- 1 teaspoon Cumin Seeds
- 4 teaspoons Chana Dal
- 1 Cup Onion, diced
- 1 inch Ginger, grated
- 1 teaspoon Turmeric
- 1 teaspoon Salt, HImalayan
- 3 Potatoes, medium to large
- 3 Red Beets, medium
- ¾ Cup Water
- 20 Curry Leaves, fresh
- 3 Green Chilis, sliced
- Heat oil in Sauté mode. When hot, add black mustard seeds, cumin seeds, chana dal, green chilies and curry leaves.
- Add onion and ginger and stir fry a few minutes until the onions become tender.
- Add turmeric and salt and stir another minute.
- Add water, potatoes and beets and stir to combine all ingredients.
- Fasten lid securely and turn the steam release valve to the SEALING position. Set Instant Pot to HIGH pressure for 6 minutes.
- Allow to natural release pressure for 4 minutes. Then quick release the remaining pressure by turning the steam release valve to the VENTING position.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.