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!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the turmeric powder, red chili powder, and ground coriander. Cook the spices for 1–2 minutes to release their aroma.

Step 5

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.

Step 6

Drain the potatoes and add them to the pan. Mix well to coat the potatoes evenly with the spice mixture.

Step 7

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.

Step 8

Once the potatoes are cooked and the water has evaporated, add garam masala and adjust salt as needed. Mix well.

Step 9

Garnish the dish with freshly chopped cilantro and serve hot with rice, naan, or as a standalone snack.

Nutrition Facts

Serving size	(1309.7g)

Amount per serving	% Daily Value*
Calories	1279.9

Total Fat 46.5g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2475.3mg	0%
Total Carbohydrate 201.4g	0%
Dietary Fiber 26.9g	0%
Total Sugars 22.7g
Protein 26.8g	0%

Vitamin D 0IU	0%
Calcium 263.3mg	0%
Iron 14.8mg	0%
Potassium 5361.5mg	0%

*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.

Source of Calories

Fat: 31.4%

Protein: 8.1%

Carbs: 60.5%