Go Back

Indian Potato Masala

A delightful mix of spicy potatoes that captures the essence of comfort food, perfect for quick family dinners or festive gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Indian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 medium-sized potatoes, peeled and diced
  • 1 tablespoon oil (vegetable or mustard oil)
For the Spices
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1-2 pieces green chilies, finely chopped (adjust to taste)
For the Base
  • 1 medium onion, finely chopped
  • 1 medium tomato, chopped
  • 1 teaspoon ginger-garlic paste
  • Salt to taste
  • to taste bunch Fresh cilantro for garnishing

Method
 

Preparation
  1. Begin by peeling and dicing the potatoes into small cubes for even cooking. Set them aside.
  2. In a pan, heat the oil over medium heat. Add the cumin seeds and wait for them to crackle, releasing their aroma.
  3. Add the chopped onions to the pan, cooking for about 4-5 minutes until they turn translucent. Stir occasionally to prevent burning.
  4. Mix in the ginger-garlic paste and green chilies, cooking for another minute before adding the chopped tomatoes. Cook until the tomatoes soften, about 3 minutes.
  5. Add the diced potatoes, turmeric powder, coriander powder, and salt. Stir well to coat the potatoes with the spices.
Cooking
  1. Pour in enough water to cover the potatoes slightly, then bring it to a gentle boil.
  2. Cover the pan, reduce the heat to low, and let it simmer for 10-15 minutes, or until the potatoes are tender.
  3. Once the potatoes are cooked through, sprinkle the garam masala and stir to combine. Taste and adjust seasoning if necessary.
  4. Turn off the heat and garnish with fresh cilantro before serving.

Notes

For best results, use fresh spices as they impart a richer flavor. Feel free to substitute potatoes with sweet potatoes for a different twist. Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove or microwave. This recipe is naturally vegetarian and can be made vegan by ensuring the oil is plant-based.