Indian Spiced Potatoes
These quick Indian spiced potatoes have to be the quickest Indian dish you can make! Simple, easy, and effortless. It’s ready in 20 minutes or less. You can serve this versatile dish on its own or as a side, pairing well with a delicious main course.
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 my mom and I were 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, the air filled 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 forget 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.
Why make these potatoes homemade?
- Balanced Spice Blend: The combination of mustard seeds, garlic, ginger, turmeric, and curry powder creates a harmonious blend of spices that adds depth and complexity to the dish without overwhelming the palate.
- Healthy Cooking Method: Boiling the potatoes before sautéing them reduces the need for excessive oil, making this dish a healthier alternative to deep-fried potato dishes.
- Quick and Easy Preparation: With simple ingredients and straightforward instructions, you can prepare this recipe in a relatively short amount of time, making it perfect for busy weeknight dinners or last-minute meal preparations.
- Vibrant Colors and Fresh Garnish: Turmeric adds a vibrant yellow hue to the potatoes, while fresh cilantro garnish adds a pop of green, making the dish visually appealing and inviting.
Ingredients and substitutes
- Potatoes – The main ingredient, providing substance and texture to the dish. You can also use sweet potatoes, cauliflower, or boiled chickpeas as alternatives.
- Mustard Seeds – Add a unique nutty flavor and texture to the dish, also commonly used in Indian cooking for tempering. If mustard seeds are unavailable, you can use cumin seeds or fennel seeds for a different flavor profile.
- Garlic – Adds a pungent and aromatic flavor to the dish. You can also use garlic powder or garlic paste as alternatives. Adjust quantity based on potency.
- Ginger – Adds warmth and a spicy-sweet flavor to the dish. You can also use ground ginger or ginger paste as substitutes. Adjust quantity based on potency.
- Onion – Adds sweetness and depth of flavor to the dish. You can also use shallots or leeks as alternatives, though they may impart slightly different flavors.
- Turmeric Powder – Adds a vibrant yellow color and earthy flavor to the dish. You can also use ground saffron or annatto powder for color, but they will impart different flavors.
- Curry Powder – Provides a blend of aromatic spices and adds complexity to the dish. If curry powder is unavailable, you can approximate the flavor by using ground cumin, coriander, turmeric, and chili powder.
- Lemon Juice – Adds acidity and brightness to the dish, enhancing the flavors. You can also use lime juice or vinegar as substitutes for acidity.
- Cilantro – Adds freshness and a pop of color to the dish as a garnish. You can also use parsley or mint as alternatives for garnishing, though they will impart different flavors.
Step-by-step: Indian spiced potatoes
- Prepare Potatoes: Peel the boiled potatoes and cut them into cubes, and 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. Then, 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. Then, 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 the potatoes with the onion-spice mixture until evenly coated.
- Season: Season with salt and pepper to taste. Stir well to incorporate the seasoning. Then, 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 the 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.
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Frequently asked questions
Yes, you can prepare the spiced potatoes ahead of time and store them in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
Yes, you can use different types of potatoes, such as Yukon Gold, red potatoes, or russet potatoes. Just keep in mind that waxy potatoes like Yukon Gold or red potatoes hold their shape better after boiling, while russet potatoes may become softer and more crumbly.
Yes, you can adjust the level of spiciness in the dish by increasing or decreasing the amount of chili powder or fresh green chilies used in the recipe. You can also remove the seeds from the green chilies to reduce the heat.
Yes, you can make this dish vegan by using vegetable oil instead of ghee for cooking and ensuring that all other ingredients are plant-based. Make sure to check the ingredients in your curry powder, as some blends may contain non-vegan additives.
Yes, this dish is naturally gluten-free as long as all the ingredients used are gluten-free. Make sure to check the labels on your spices and curry powder to ensure they are gluten-free.
While Indian spiced potatoes are traditionally served hot, you can also enjoy them cold or at room temperature as a salad or side dish. Just make sure to store any leftovers properly in the refrigerator.
Indian Spiced Potatoes – Bombay Pototoes
These quick Indian spiced potatoes have to be the quickest Indian dish you can ever make!! Simple, easy, and effortless. It's ready in 20 minutes or less. This versatile dish can be served on its own or as a side dish, pairing well with a variety of delicious main courses.
Video
Ingredients
- 4 med (852 g) Potatoes boiled and cubed
- 2 tbsp Vegetable oil
- 1 tsp Mustard seeds
- 2 large Garlic cloves sliced thinly
- 1- inch Fresh ginger julienned
- 1 small Onion thinly sliced
- 1 tsp Turmeric powder
- 1 tbsp Curry powder or 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp cayenne powder
- ½ tsp Salt to taste
- ½ tsp Pepper to taste
- 2 tbsp Lemon juice
- 2 tbsp Fresh cilantro leaves chopped for garnish
Method
- Prepare Potatoes: Peel the boiled potatoes and cut them into cubes. Set aside.4 med Potatoes
- 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.2 tbsp Vegetable oil, 1 tsp Mustard seeds, 2 large Garlic cloves, 1- inch Fresh ginger
- 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.1 small Onion, 1 tsp Turmeric powder, 1 tbsp Curry powder
- 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 to your taste. Stir well to incorporate the seasoning. Squeeze the juice of one lemon over the spiced potatoes. This adds a tangy flavor to the dish.2 tbsp Lemon juice
- 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.½ tsp Salt, ½ tsp Pepper
- Garnish: Remove the pan from the heat. Sprinkle freshly chopped cilantro leaves over the spiced potatoes.2 tbsp Fresh cilantro leaves
- Serve: Transfer the Indian spiced potatoes to a serving dish and serve hot as a delicious side dish or a standalone meal.
Notes
- 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
have you changed the recipe? individual spices have been replaced with “curry powder”, which could be anything. seems dumbed down.
Yes, many requested to use curry powder but the substitutes is still there -or 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp cayenne powder
Thanks
?…Followed by the spices and water. Cook for another 30 seconds until fragrant.
Pro tip – the water will prevent the spices from burning. If necessary add 2 tablespoon more. ”
How much water?
Cindy. you add 2 tbsp at a time to prevent the spices from burning. You don’t want all the water to evaporate quickly so keep the heat on medium. Once you get a nice fragrance is all you need.
I wanted something different instead of just plain baby potatoes to go with my salad for tea and came across these all I can say is they will definitely be on my favourites list and will be making them on a regular basis. Me and my son loved them thank you for sharing your recipe
Thank you so much for the lovely feedback Bev.
These were amazing and so quick to do. I spread them on a baking tray and popped the in the oven to reheat them and they came out lovely and crispy. Delicious.
Thank you, Jacqui. Happy you enjoyed these
Hello, can you make these in advance? Thanks so much xxx
Yes, Rachel. You can definitely make these in advance. Up to 3 days ahead. Thanks
Made these potatoes recently and they were absolutely delicious. I love Indian food and your recipes are always perfect because they are not too spicy and still the most delicious. Thanks for sharing your recipes.
Thank you David. So happy to hear that you had success with this recipe and enjoyed it. Thank you so much for coming back to write this feedback. Appreciate it so much.
Thank you David – So happy to hear you had success with this recipe and enjoyed it. Thanks for coming back to write this feedback – appreciate it very much.