Masala Potatoes
I could eat potatoes with every meal, and this recipe is no exception! I could eat these any time of day.
When we were younger, we used to have these with puri or rotli for breakfast and those were some of the best breakfasts ever.
You can’t go wrong making these. I love these with some naan or along side some grilled chicken or mishkaki.
You can make this dish with me step by step by watching the video below or check out this quick 30 second version.
Make this masala potato recipe along with me step by step in this video!
Recipe for Masala Potatoes:
Ingredients Needed:
2 ½ lbs potatoes boiled (boil with 2 teaspoons of salt), peeled and cut into 1-2 inch cubes
**You can do this step the day before if you want to save time while cooking. Store the chopped potatoes in the fridge overnight until ready to use.
2 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2 green chilis (Serrano or similar)
5-6 curry leaves (dried)
2 tablespoons tomato paste
2-3 tablespoons of water
1/8 teaspoon turmeric powder
1/8 teaspoon cayenne powder (more if you wish spicy)
1/2 teaspoon citric acid (this is such a great addition if you have it! It adds such an amazing tangy flavor to this dish)
Salt to taste
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
Juice from 1/2 fresh lemon
1 – 2 tablespoons chopped fresh cilantro
Servings Made: 4 servings
Time to Prep: 25-35 minutes (depending on how large your potatoes are as they will take some time to boil)
Time to Cook: 15 minutes
How to Make:
Heat oil in large pot over medium high heat. Add cumin seeds, mustard seeds, curry leaves and chili peppers. Slice the chili peppers in 1/2 to amp up the spice. Allow to cook for 2-3 minutes, stirring as it sizzles.
Remove pot from heat (or lower the heat) and stir in tomato paste. Be careful as this will splatter and cook very fast. You don’t want to burn the paste. Return pot to heat and cook tomato paste for a few minutes over low heat. After a few minutes you will see the oil taking on the color of the tomatoes and turn a yellow/orange color. You can now slowly add 2-3 tablespoons of water and mix well.
Increase heat to medium and stir in turmeric, cayenne, citric acid, salt, cumin and coriander powders. Cook for about 4-5 minutes then add chopped and cooked potatoes. Stir gently to coat potatoes well being careful not to break or mush the potatoes. Turn off heat, and add fresh lemon and cilantro.
Serve with naan, rotli, parathas, or as a side dish.
Enjoy!
Pro Tip
Try my Masala corn if you want another delicious side dish to go with these potatoes.
