Masaledar Aloo Spiced Potatoes
Masaledar Aloo Spiced Potatoes is a bold and flavorful Indian side dish that celebrates the vibrant tastes of traditional spices. Tender potato cubes are parboiled and then cooked to golden perfection with a tantalizing mix of cumin, mustard seeds, turmeric, red chili, coriander, and garam masala, creating an irresistible medley of aromatic flavors. A hint of ginger and green chili adds a zesty kick, while fresh cilantro leaves provide a burst of freshness. Ready in just 30 minutes, this versatile dish pairs beautifully with naan, roti, or steamed rice and is the perfect accompaniment to any Indian meal. Whether you're hosting a gathering or craving a comforting, spice-packed treat, this gluten-free and vegan-friendly recipe is sure to impress.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Ginger, finely grated
- 2 tablespoons Fresh cilantro leaves, chopped
Instructions
Wash and peel the potatoes, then cut them into equal-sized cubes (approximately 2 cm pieces).
Bring a pot of water to a boil and add the potato cubes. Parboil them for 6-8 minutes until slightly tender but not fully cooked. Drain the potatoes and set aside.
Heat the vegetable oil in a large skillet over medium heat.
Add the cumin seeds and mustard seeds to the hot oil. Let them splutter for about 30 seconds to release their aroma.
Add the grated ginger and chopped green chilies to the skillet. Sauté for 1-2 minutes until fragrant.
Lower the heat slightly and add turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to create a spice mixture.
Add the parboiled potatoes to the skillet. Stir gently to coat the potatoes with the spice mixture.
Sprinkle salt evenly over the potatoes and mix. Cook for 10-12 minutes over medium heat, stirring occasionally to prevent sticking, until the potatoes are fully cooked and slightly crispy on the edges.
Garnish with fresh chopped cilantro leaves before serving.
Serve hot as a side dish or enjoy it with naan, roti, or rice.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 8.0 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3005 mg | 64% | |
*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.
