Quick Indian Spiced Potatoes – 20 Minute Meals
These quick Indian Spiced Potatoes has got to be the quickest Indian dish you can ever make!! Simple, easy and effortless; It’s ready in 20 minutes or less. This very versatile dish can be served on its own or as a side dish pairing with a delicious main course.
Indian Spiced Potatoes in Just 20 minutes or Less
I know!! You surprised with the combination of Indian food and 20 minutes!! All my friends do! They think Indian food takes forever and is a lot of work. Rightfully so. In most cases that would be true. BUT
Having said that we do have a few recipes that get done is no time at all. For example my Quick and Easy Indian Curry in 15 minutes or Black Beans Coconut Curry, and Baked Tandoori Fish in 15 minutes. Also Quick Prawn Rice aka Indian Prawn Pilau in 15 minutes or Quick and Healthy Indian Butter Chicken in Just 15 minutes and Cilantro Lemon Chicken in just 15 minutes and now this Indian Spiced Potatoes also in 20 minutes or less. So the next time you need something Indian and quick you know where to look. Right? Good!
This is a quick and easy way to make potatoes filled with exotic Indian flavors. It takes 10 minutes to cook the potatoes and another 3 minutes to spice it up!
So, if you fancy Indian spices this is a must-try recipe. You can make it as spicy or mild as you want. The best part? It can be eaten on its own or used as a filling for puff pastry, bread and even mashed up to make the best stuffed chapati aka aloo paratha ever!
Indian Spiced Potatoes in just 20 minutes or less
Let’s talk ingredients and substitutes (save/pin to recipe board)
- Potatoes – we Indian aren’t usually very fussy about the types of potatoes we use. Use what’s on hand and if you have a mix – go ahead and use that too!
- Ginger Garlic – This is the soul of Indian food!! You must add ginger and garlic. Always a good start.
- Spices – Turmeric, coriander, cumin these are now very easily available. And they are used not just in Indian, but middle eastern and Persian foods too. They are definitely a good collection to have on hand. However, if you have curry powder instead go ahead and use 1 tbsp of good curry powder as a substitute for all those spices.
- Lemon – Really helps bring out the flavors and no they don’t taste lemony.
- Black mustard seeds – very commonly found in supermarkets now. Black is very popular in Indian curries but go ahead and add the brown if that’s what you have on hand.
Indian Spiced Potatoes in just 20 minutes or less
Recipe – Indian Spiced Potatoes in Just 20 minutes (save/pin to recipe board for later)
Ingredients
- Potatoes diced – 4 cups (4 to 5 large / 500 grams)
- Ginger grated – 1 tbsp
- Garlic minced – 1 tbsp
- Cooking oil – canola/peanut – 2 tbsp
- Black mustard seed – 1 tbsp
- Lemon juice – 2 tbsp
- Salt – 2 tsp or more to taste
- Pepper – 1 tsp
- Cilantro leaves – 1/2 cup chopped
Spices (see note for substitute)
- Curry leaves – 5 leaves (optional)
- Chili powder / cayenne – 1/2 tsp to 1 tsp
- Coriander powder – 1 tbsp
- Cumin powder – 1/2 tbsp
- Turmeric powder – 1 tsp
Method
Boil Potatoes
- Peal, and cube potatoes into bite size pieces.
- Boil in a pot of water for 10 minutes or until the potatoes are soft but not mussy.
- Drain and keep warm.
Saute
- In a large saute pan or fry pan.
- Add oil on medium-high heat.
- Carefully add mustard seeds and let them crackle.
- Add curry leaves (optional).
- Followed by ginger and garlic – stir on low heat.
- Add in the spices and 2 tbsp of water.
- Cook the spices for a minute on low until fragrant but do not burn.
- Add in the potatoes. Toss them gently to coat with all the spices.
- Cook for a minute on medium-low tossing so it’s all well coated.
- Add lemon juice and cilantro.
- Taste and adjust seasoning.
- Serve with more sprinkled cilantro.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Indian Spiced Potatoes in Just 20 minutes or less
Quick Indian Spiced Potatoes in Just 20 minutes
Ingredients
- 500 grams Potatoes diced 4 to 5 large
- 1 tbsp Ginger grated
- 1 tbsp Garlic minced
- 2 tbsp Cooking oil canola/peanut
- 1 tbsp Black mustard seed
- 2 tbsp Lemon juice
- 2 tsp Salt or more to taste
- 1 tsp Pepper
- 1/2 cup Cilantro leaves chopped
Spices - see note for substitute
- 5 Curry leaves optional
- 1/2 tsp Chili powder / cayenne up to 1 tsp
- 1 tbsp Coriander powder
- 1/2 tbsp Cumin powder
- 1 tsp Turmeric powder
Instructions
Boil Potatoes
- Peal, and cube potatoes into bite size pieces.
- Boil in a pot of water for 10 minutes or until the potatoes are soft but not mushy.
- Drain and keep warm.
Saute
- In a large saute pan or fry pan.
- Add oil on medium-high heat.
- Carefully add mustard seeds and let them crackle.
- Add curry leaves (optional).
- Followed by ginger and garlic - stir on low heat.
- Add in the spices and 2 tbsp of water.
- Cook the spices for a minute on low until fragrant but do not burn.
- Add in the potatoes. Toss them gently to coat with all the spices.
- Cook for a minute on medium-low tossing so it's all well coated.
- Add lemon juice and cilantro.
- Taste and adjust seasoning.
- Serve with more sprinkled cilantro.
Nutrition Information
If you looking for more vegetarian recipes or Indian recipes you will find a few tried and tested recipes here on my blog. I hope you will enjoy!
Alternatively you may want to look at my Recipe Index to see a list of all available recipes as well.
Collection of Vegetarian Recipes by Veena Azmanov
David
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.
Veena Azmanov
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.
Veena Azmanov
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.