Masala Potatoes
Transform your everyday potatoes into a flavor-packed delight with this Masala Potatoes recipe! Featuring tender baby potatoes coated in a tantalizing blend of Indian spices like turmeric, red chili powder, and garam masala, this dish bursts with aromatic goodness. Mustard and cumin seeds are tempered in hot oil to infuse the base with depth, while garlic, ginger, and tomatoes build a rich, savory foundation. Finished with a sprinkle of fresh cilantro, these spiced potatoes are perfect as a vibrant side dish or a satisfying accompaniment to naan or roti. With just 10 minutes of prep time, Masala Potatoes are an easy, gluten-free, and vegetarian option brimming with authentic flavors that will spice up any meal!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 medium, finely chopped Tomato
- 2 tablespoons, chopped Fresh cilantro
- 2 tablespoons Vegetable oil
- 1 teaspoon or to taste Salt
- 50 milliliters Water
Instructions
Wash the baby potatoes thoroughly and boil them in lightly salted water until tender. This should take about 10–12 minutes. Drain and let them cool slightly, then peel the skins if desired.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the mustard seeds and cumin seeds to the hot oil. Let them crackle for 30 seconds to release their aroma.
Add the finely chopped onion to the skillet and sauté until golden brown, about 5–7 minutes.
Stir in the minced garlic and grated ginger. Sauté for an additional 1–2 minutes until fragrant.
Add the turmeric powder, red chili powder, coriander powder, and salt. Stir well to coat the onions and release the spice flavors.
Add the finely chopped tomato to the pan and cook until softened, about 3–4 minutes.
Gently add the boiled potatoes to the skillet and toss to coat them evenly with the spice mixture.
Pour in 50 milliliters of water to help the spices adhere to the potatoes. Cook for 5–7 minutes, stirring occasionally, until the potatoes absorb the flavors.
Sprinkle garam masala over the potatoes and mix well during the last minute of cooking.
Garnish with fresh chopped cilantro and serve warm as a side dish or enjoy with flatbreads like naan or roti.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 21.2 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2824 mg | 60% | |
*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.
