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.
My friends think Indian food takes forever and is a lot of work. Rightfully so. In most cases that would be true.
Do you know that in India potato is not a starch it is a vegetable and often served as a side dish. It is not uncommon to have potato served as a vegetable along with rice, or Indian bread such as chapati, naan, roti, etc.
Why make these potatoes?
- If you fancy Indian food this is a must-try recipe.
- The ingredients are simple and easy to find in most supermarkets. Some you probably already have in your pantry.
- If you have pre-boiled or left over roasted potatoes that you want to spice up this is a great recipe to use.
- 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 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. Having said that I do recommend waxy or baking potatoes because they do hold their shape even after cooking.
- 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 Â
Boil Potatoes
- Wash, peel and dice the potatoes into equal size pieces about 1 ½ inch.
Pro tip - Don't dice the potatoes too small as they absorb too much moisture. - Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and set aside
Pro tip - Always cook potatoes in cold not hot water. That way they do not become soggy.
Saute
- Have all your sauté ingredients ready as this take no more than 3 to 5 minutes and you don't want to burn anything.
- In a large sauté pan or frying pan. Heat the oil on medium high heat. When hot add the mustard seeds and let them crackle for a few seconds. Then add the curry leaves
Pro tip - mustard seeds will crackle only when the oil is very hot (like popcorn). The curry leaves add a nice aroma but can be omitted. - Next, lower the heat to medium low, Then, add the ginger and garlic, sauté another 30 seconds. 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 tbsp more. - Then add 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.
Pro tip- use a flat spatula and toss the potatoes around in the pan, this way you won't mash the potatoes. - Finally, give it a generous squeeze of lemon juice and cilantro. Taste and adjust seasoning.
- Garnish with more chopped cilantro before serving.
Frequently asked questions
These spiced potatoes will keep in the fridge for up to a week. You can even freeze them for up to a month.
I like to use waxy potatoes or baking potatoes for this dish because they hold their shape well even after they are cook. That way you won't mash them too much during cooking. But, other potatoes will work just as well.
If you do not have these individual spices you can try 1 tbsp curry powder and ¼ tsp garam masala.
Try my
Quick and Easy Indian Curry in 15 minutes orÂ
Black Beans Coconut Curry, and
Baked Tandoori Fish in 15 minutes
Quick Prawn Rice aka Indian Prawn Pilau in 15 minutes orÂ
Quick Indian Butter Chicken in Just 15 minutes andÂ
Cilantro Lemon Chicken in just 15 minutes
I always serve them alongside my Indian meat dishes such as Tandoori chicken, lamb curry, beef curry, Chicken curry, meatball curry. You can also serve them alongside vegetable dishes such as my mixed bean sprouts, lentil curry, black bean curry, kidney beans curry
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Indian Spiced Potatoes - 20 minutes
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Ingredients
- 1 lb (500 g) 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
- ½ cup Cilantro leaves chopped
Spices - see note for substituteÂ
- 5 Curry leaves optional
- ½ tsp Chili powder / cayenne up to 1 tsp
- 1 tbsp Coriander powder
- ½ tbsp Cumin powder
- 1 tsp Turmeric powder
Instructions
Boil Potatoes
- Wash, peel and dice the potatoes into equal size pieces about 1 ½ inch.Pro tip - Don't dice the potatoes too small as they absorb too much moisture.
- Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and set asidePro tip - Always cook potatoes in cold not hot water. That way they do not become soggy.
Saute
- Have all your sauté ingredients ready as this take no more than 3 to 5 minutes and you don't want to burn anything.
- In a large sauté pan or frying pan. Heat the oil on medium high heat. When hot add the mustard seeds and let them crackle for a few seconds. Then add the curry leaves Pro tip - mustard seeds will crackle only when the oil is very hot (like popcorn). The curry leaves add a nice aroma but can be omitted.
- Next, lower the heat to medium low, Then, add the ginger and garlic, sauté another 30 seconds. 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 tbsp more.
- Then add 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. Pro tip- use a flat spatula and toss the potatoes around in the pan, this way you won't mash the potatoes.
- Finally, give it a generous squeeze of lemon juice and cilantro. Taste and adjust seasoning.
- Garnish with more chopped cilantro before serving.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jacqui
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.
Veena Azmanov
Thank you, Jacqui. Happy you enjoyed these
Rachel
Hello, can you make these in advance? Thanks so much xxx
Veena Azmanov
Yes, Rachel. You can definitely make these in advance. Up to 3 days ahead. Thanks
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.