Delhi Potatoes
Bursting with the vibrant flavors of Indian spices, Delhi Potatoes is a quick and easy vegetarian dish that transforms humble potatoes into a tantalizing delight. This one-pan recipe combines golden potato cubes with aromatic cumin, earthy turmeric, fiery red chili, and the warm depth of garam masala, all bound together by a rich and savory tomato-based sauce. Finished with a garnish of fresh cilantro, it’s the perfect side dish to complement naan, roti, or fragrant basmati rice. With just 40 minutes from prep to plate, this flavorful and comforting dish is ideal for busy weeknights or adding a touch of Delhi-inspired spice to your meals.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Ginger-garlic paste
- 1 small, finely chopped Green chili
- 2 medium, finely chopped Tomatoes
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped Fresh cilantro leaves
Instructions
Peel the potatoes and cut them into bite-sized cubes. Rinse thoroughly with water and set aside.
Heat the vegetable oil in a large skillet or pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the ginger-garlic paste and finely chopped green chili. Sauté for 1-2 minutes until fragrant.
Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well to combine the spices with the oil.
Add the chopped tomatoes and cook for 3-4 minutes until they soften and start to break down into a thick sauce.
Toss the potato cubes into the pan. Mix well to coat the potatoes with the spice mixture.
Add salt and 1/4 cup of water to the pan. Cover with a lid and let the potatoes cook on medium-low heat for about 15 minutes, stirring occasionally to prevent sticking.
Check if the potatoes are tender by piercing a piece with a fork. If needed, cook for an additional 3-5 minutes, adding a splash of water if the pan is too dry.
Once the potatoes are fully cooked and coated in the thick, flavorful sauce, remove from heat.
Garnish with freshly chopped cilantro leaves and serve hot as a side dish or with naan, roti, or steamed rice.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 13.2 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3522 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
