Quick Indian Spiced Potatoes in JUST 20 minutes

These quick Indian spiced potatoes have 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.

I know!! You are 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.

Having said that, we do have a few recipes that get done in 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!

Ingredients and substitutes

• Potatoes - We Indians 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 also in Middle Eastern and Persian foods. 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.

Step by step instructions (pin) 

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 also find a collection of my tutorials and recipes here on Pinterest.

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