Spicy Indian Potatoes
Brighten up your dining table with this flavorful and aromatic Spicy Indian Potatoes recipe, a quick and easy dish that's bursting with vibrant spices and fresh ingredients! Tender potato cubes are cooked to perfection in a fragrant masala made with cumin, mustard seeds, turmeric, and garam masala, enhanced by the bold flavors of garlic, ginger, and chilies. A pop of fresh cilantro at the end adds a refreshing finish to this comforting yet zesty dish. Perfect as a standalone vegetarian main, a side for your favorite curry, or an accompaniment to rice and naan, these spicy Indian-style potatoes are sure to please. Ready in just 40 minutes, this versatile recipe highlights bold Indian spices, making it a must-try for any spice lover!
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Recipe Information
Ingredients
- 4 medium-sized potatoes
- 3 tablespoons oil (vegetable or mustard oil)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 pieces green chilies, finely chopped
- 1 medium-sized onion, finely sliced
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 2 medium-sized tomatoes, finely chopped
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup water
Instructions
Peel and dice the potatoes into bite-sized cubes. Place them in a bowl of water to prevent browning while you prepare the other ingredients.
Heat the oil in a large pan or skillet over medium heat. Once hot, add the cumin seeds and mustard seeds. Let them sizzle and pop for about 30 seconds.
Add the finely chopped green chilies, sliced onion, minced garlic, and grated ginger. Sauté everything for 3–4 minutes until the onions turn golden brown.
Stir in the turmeric powder, red chili powder, and ground coriander. Cook the spices for 1–2 minutes to release their aroma.
Add the finely chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and the mixture becomes a fragrant masala paste, about 5 minutes.
Drain the potatoes and add them to the pan. Mix well to coat the potatoes evenly with the spice mixture.
Pour in 1/4 cup of water, cover the pan with a lid, and let the potatoes cook on low-medium heat for 15–18 minutes or until tender. Stir occasionally to prevent sticking and ensure even cooking.
Once the potatoes are cooked and the water has evaporated, add garam masala and adjust salt as needed. Mix well.
Garnish the dish with freshly chopped cilantro and serve hot with rice, naan, or as a standalone snack.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 22.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5362 mg | 114% | |
*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.
