Making Indian spiced potatoes with my mom had become a cherished tradition, a ritual that brought us closer together with each shared moment in the kitchen. It was a lazy Sunday afternoon and mom and me were along at home. With a mischievous twinkle in her eye, my mom handed me a bag of potatoes and a bunch of fresh cilantro, her signature ingredients for our beloved dish. As we worked, peeling, chopping, and sautéing, the kitchen buzzed with laughter and conversation, with the sizzle of spices in the pan. My mom’s hands moved with practiced ease as she tossed mustard seeds into the hot oil, their distinct aroma filling the air with anticipation. I can never forger that splattering sound of mustard seeds. As the spiced potatoes simmered on the stove, my mom shared stories of her own childhood. We continued making chapati together and enjoyed our simple yet special meal. This memory has been etched into my memory and comes back every time I make these potatoes. Did you know that in India, potatoes are not starch but vegetables and are often served as a side dish? It is not uncommon to have potatoes served as a vegetable along with rice or Indian bread such as chapati, naan, roti, etc.
Step-by-step: Indian spiced potatoes
Prepare Potatoes: Peel the boiled potatoes and cut them into cubes. Set aside. Tember: Heat vegetable oil in a large skillet or frying pan over medium heat. Once the oil is hot, add mustard seeds to the pan. Let them splutter for about 30 seconds. Add minced garlic and grated ginger to the pan. Sauté for about a minute until fragrant. Sauté Onions: Add chopped onions to the pan. Cook until the onions turn translucent, stirring occasionally. Sprinkle turmeric powder and curry powder over the onions. Stir well to combine with the onions and spices. Add Potatoes: Add the boiled potato cubes to the pan. Gently toss them with the onion-spice mixture until the potatoes are evenly coated. Season: Season with salt and pepper according to your taste preferences. Stir well to incorporate the seasoning. Squeeze the juice of one lemon over the spiced potatoes. This adds a tangy flavor to the dish. Final Touch: Allow the potatoes to cook for another 2-3 minutes, stirring occasionally, until they are heated through and infused with the flavors of the spices. Season with salt and pepper. Garnish: Remove the pan from heat. Sprinkle freshly chopped cilantro leaves over the spiced potatoes. Serve: Transfer the Indian spiced potatoes to a serving dish and serve hot as a delicious side dish or a standalone meal.
Tips for Success
Choose the Right Potatoes: Use waxy potatoes like Yukon Gold or red potatoes for the best texture. They hold their shape well after boiling and won’t become too mushy when sautéed. Evenly Sized Potato Cubes: Cut the boiled potatoes into evenly sized cubes to ensure they cook uniformly and have a consistent texture. Temper the Spices: Tempering mustard seeds in hot oil releases their flavor and aroma. Make sure the oil is hot enough before adding the mustard seeds to achieve the best results. Don’t Burn the Spices: Be careful not to burn the garlic and ginger when sautéing. They can turn bitter if overcooked, so keep an eye on them and stir frequently. Control the Heat: Adjust the heat level as needed throughout the cooking process to prevent the spices from burning and to ensure the potatoes cook evenly. Balance the Flavors: Taste and adjust the seasoning with salt, pepper, and lemon juice to achieve a balanced flavor profile. Start with a small amount of seasoning and gradually add more according to your taste preferences. Fresh Ingredients: Whenever possible, use fresh garlic, ginger, and cilantro for the best flavor. Fresh ingredients will elevate the taste of the dish compared to their dried or processed counterparts. Garnish with Cilantro: Adding freshly chopped cilantro leaves as a garnish not only enhances the visual appeal of the dish but also adds a fresh, herbaceous flavor that complements the spices. Serve Hot: Indian spiced potatoes are best served hot, straight from the pan. If preparing in advance, reheat gently on the stovetop or in the microwave just before serving to maintain their texture and flavor. Experiment with Additions: Feel free to customize the recipe by adding other vegetables like bell peppers, peas, or spinach for added color and nutrition. You can also incorporate protein sources like tofu or chickpeas to make it a more substantial dish.
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Frequently asked questions
Creative variations
Roasted Vegetable Medley: To expand the dish, add a variety of roasted vegetables, such as cauliflower florets, carrots, and bell peppers, along with boiled potato cubes. Toss the vegetables in the spice mixture and roast them in the oven until tender and golden brown for a flavorful and colorful medley. Paneer and Potato Curry: Add cubes of paneer (Indian cottage cheese) along with the boiled potato cubes to create a hearty and protein-rich curry. Simmer the potatoes and paneer in a tomato-based curry sauce flavored with ginger, garlic, onions, and spices until the flavors meld together. Spicy Potato Chaat: Turn the Indian spiced potatoes into a street food-inspired chaat by topping them with tangy tamarind chutney, mint-coriander chutney, yogurt, chopped onions, sev (crispy chickpea noodles), and chaat masala. Serve it as a vibrant and flavorful appetizer or snack. Potato and Egg Breakfast Hash: Transform the spiced potatoes into a hearty breakfast dish by adding diced boiled eggs to the skillet along with the potatoes. Cook until the eggs are heated through and serve the hash with fried or poached eggs on top for a protein-packed start to the day. Potato Tikki Burgers: Shape the spiced potato mixture into patties, coat them in breadcrumbs, and shallow fry or bake until crispy and golden brown. Serve the potato tikkis as vegetarian burger patties, sandwiched between burger buns with lettuce, tomato, onion, and your favorite condiments.
Creative ways to use Indian spiced potatoes
Potato Chaat: Serve the spiced potatoes as a chaat by topping them with tangy tamarind chutney, mint-coriander chutney, yogurt, chopped onions, tomatoes, and sev (crispy chickpea noodles). Garnish with fresh cilantro and a sprinkle of chaat masala for a flavorful and colorful appetizer or snack. Potato Tacos: Fill warm tortillas or taco shells with the spiced potatoes, along with your favorite taco toppings such as shredded lettuce, diced tomatoes, avocado slices, and a dollop of sour cream or yogurt. Add a squeeze of lime juice and some hot sauce for an Indian-inspired twist on tacos. Potato Stuffed Parathas: Use the spiced potatoes as a filling for homemade parathas (Indian flatbread). Roll out the paratha dough, place a spoonful of the potato mixture in the center, seal the edges, and cook on a griddle until golden brown and crispy. Serve the stuffed parathas with yogurt, pickle, and a side of fresh salad for a satisfying meal. Indian Spiced Potato Puffs: The spiced potatoes can be used as a filling for homemade puff pastry, bread, or pastry dough to make homemade samosas. Potato Sliders: Serve the spiced potatoes as sliders by spooning the mixture on mini slider buns. Top with sliced tomatoes, lettuce, and a dollop of mango chutney or spicy mayo. Skewer each slider with a toothpick and serve as a fun and flavorful appetizer or party snack. Potato Buddha Bowl: Build a nourishing Buddha bowl by layering cooked quinoa or rice with the spiced potatoes, roasted vegetables, avocado slices, pickled red onions, and a handful of greens. Drizzle with tahini dressing or yogurt sauce and sprinkle with sesame seeds or chopped nuts for a wholesome and satisfying meal.
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