Masala Potato is a delicious, flavorful dish that brings together tender potatoes with aromatic Indian spices. It’s the perfect side dish or snack, offering a balance of heat, tang, and savory goodness. This dish can be served with flatbreads like naan or chapati or even paired with rice for a hearty meal. The mix of spices gives the potatoes an irresistible taste and fragrance that will have everyone asking for more.
Why You’ll Love This Recipe?
- Simple, easy-to-make, and packed with flavor
- A versatile dish that can be served as a side or a main
- Vegan, gluten-free, and perfect for any dietary preference
- A great way to enjoy the warm, comforting flavors of Indian cuisine
Ingredients
Here’s what you’ll need to make this delicious Masala Potato:
- 4 medium potatoes, peeled and diced
- 2 tablespoons oil (vegetable or mustard oil works well)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1 tablespoon ginger-garlic paste
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- 1/2 teaspoon lemon juice
- Optional: green chilies for extra heat
You’ll find the full list of ingredients and measurements below.
Boil the Potatoes
Start by boiling the potatoes in a pot of water with a pinch of salt. Cook them for about 10-12 minutes, or until they are just tender, but not mushy. Once done, drain the potatoes and set them aside. You can also cook the potatoes in a pressure cooker for quicker results—just 2-3 whistles should do the trick.
Prepare the Masala
Heat oil in a pan over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for a few seconds. This releases their natural flavors into the oil.
Next, add the ginger-garlic paste and sauté for a minute, until fragrant. Then, add the turmeric powder, ground coriander, ground cumin, and chili powder. Stir well and let the spices cook for 2 minutes, allowing the flavors to meld together.
Add the Potatoes
Now, add the boiled potatoes to the pan, and gently toss them in the masala mixture. Make sure the potatoes are well-coated with the spices. Cook for another 5-7 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan. If you want the potatoes to get a bit crispy, you can let them cook for a few extra minutes.
Final Touches
Once the potatoes are well-coated and have absorbed all the spice flavors, add salt to taste. Squeeze in some fresh lemon juice to add a tangy kick and give the dish a fresh lift. Garnish with chopped cilantro for a burst of color and flavor.
Expert Tips and Tricks
- To add extra depth of flavor, you can sauté some finely chopped onions and tomatoes before adding the spices.
- For a smoky flavor, add a little bit of smoked paprika or roasted cumin powder.
- If you prefer a milder dish, reduce the chili powder or remove the green chilies.
- You can also add peas or other vegetables like bell peppers to this dish for added texture and flavor.
Recipe Variations and Possible Substitutions
- Swap the potatoes for sweet potatoes for a slightly different flavor profile.
- If you don’t have garam masala, use a blend of ground cinnamon, cardamom, and cloves for a similar warm flavor.
- For a creamier variation, add a splash of coconut milk towards the end of cooking.
- If you’re looking for a gluten-free version, rest assured this recipe is naturally gluten-free!
Serving and Pairing Suggestions
Masala Potatoes are incredibly versatile and can be paired with a variety of dishes:
- Serve it with roti, naan, or paratha for a complete meal
- It’s a great side dish with dal or curry for a comforting Indian meal
- Pair with a cool cucumber raita or yogurt to balance the spices
- You can also enjoy it as a snack on its own or as a filling in a sandwich or wrap
Storage and Reheating Tips
This Masala Potato dish keeps well in the fridge for 2-3 days. Store it in an airtight container, and when you’re ready to enjoy it again, reheat it on the stove over low heat. You can also microwave it, but stir occasionally to ensure it heats evenly.
If you want to freeze it, let it cool completely, then transfer it to a freezer-safe container. When you’re ready to eat, thaw overnight in the fridge and reheat on the stove.
FAQs
Can I make this dish spicier?
Yes, if you enjoy spicy food, you can add extra chili powder, green chilies, or even a bit of chili paste to increase the heat.
Can I use russet potatoes instead of other types?
Yes, but russet potatoes tend to be more starchy and will break down quicker. Waxy potatoes like red potatoes or Yukon golds hold their shape better and are ideal for this dish.
Can I make this ahead of time?
Yes, you can make Masala Potatoes ahead of time, as the flavors only get better after sitting for a few hours. Just store in the fridge and reheat when ready.
Can I use frozen potatoes?
Frozen potatoes can work, but you’ll want to cook them thoroughly before adding the spices to ensure they don’t turn mushy.
Conclusion
Masala Potato is a simple, flavorful dish that’s sure to please anyone who enjoys bold, aromatic spices. It’s easy to make, full of comforting flavors, and works perfectly as a side dish or a snack. Whether you’re serving it at dinner or enjoying it on its own, this dish brings the warmth and richness of Indian cuisine right to your plate. Enjoy!
Print
Spiced Masala Potatoes: A Flavor-Packed Indian Delight
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Masala Potato is a flavorful and aromatic Indian side dish that is simple to prepare yet bursting with spices. Made with tender potatoes cooked in a rich and spicy masala sauce, this dish is often served as a snack, side dish, or even as a filling for wraps. It’s a perfect blend of savory, tangy, and mildly spicy flavors that will leave your taste buds craving more.
Ingredients
- 4 medium-sized potatoes, peeled and cubed
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tsp ginger-garlic paste
- 1 tomato, finely chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp coriander powder
- Salt to taste
- 1/2 cup water (or as needed)
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Boil the Potatoes: Place the cubed potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are tender (about 10-12 minutes). Drain and set aside.
- Prepare the Masala: In a large pan, heat the vegetable oil over medium heat. Add cumin seeds and let them splutter.
- Sauté the Onion and Ginger-Garlic Paste: Add chopped onions to the pan and sauté until they turn golden brown. Add ginger-garlic paste and cook for another 1-2 minutes until fragrant.
- Cook the Tomato and Spices: Add chopped tomato, turmeric powder, red chili powder, garam masala, coriander powder, and salt. Stir well and cook for 3-4 minutes, until the tomatoes soften and the spices become aromatic.
- Combine the Potatoes and Masala: Add the boiled potatoes to the pan and toss them in the masala mix. Add water to help coat the potatoes evenly and cook for 5-7 minutes, allowing the flavors to meld together.
- Garnish and Serve: Once the potatoes are coated in the masala, garnish with fresh cilantro. Serve with a squeeze of lemon juice for an added tang.
Notes
- You can adjust the spice level by adding more or less red chili powder or garam masala according to your preference.
- For a richer flavor, you can add a tablespoon of yogurt or cream at the end of cooking.
- Masala Potatoes pair well with rice, roti, or naan and make a great side dish for curries or grilled meats.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
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