Spicy Potato or Masaledaar Aloo is a simple, comforting, and flavour-packed Indian side dish that can be made in under 20 minutes. Using basic kitchen spices and ingredients, this dish is a lifesaver for busy days or lazy evenings.
Ingredients:
- 4 medium potatoes (peeled and chopped)
- 1 tablespoon oil (any neutral oil)
- ½ teaspoon cumin seeds
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 pinch asafoetida (hing)
- Salt to taste
Instructions:
- Peel and wash the potatoes. Cut them into bite-sized cubes.
- Heat oil in a non-stick pan or kadai.
- Add cumin seeds and carom seeds. Let them crackle.
- Add a pinch of asafoetida and stir briefly.
- Add the chopped potatoes and stir on high flame for 1–2 minutes.
- Lower the heat and add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Cover and cook on low flame for 7–8 minutes or until the potatoes are soft. Stir occasionally.
- Turn off the heat once done. Serve hot with roti or paratha.
Nutritional Information (General):
- Calories: 160 kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 7g
- Fiber: 3g
- Sodium: Variable (based on salt used)
- Gluten-Free: Yes
Cooking Tips & Variations:
- Add a tangy twist: Sprinkle amchur (dry mango powder) or squeeze lemon juice at the end.
- Make it richer: Add a teaspoon of ghee after cooking for an earthy aroma.
- Add veggies: Mix in peas, carrots, or capsicum for added nutrition.
- Boiled version: Use boiled potatoes for faster cooking; just sauté with spices.
Common Mistakes & Fixes:
- Potatoes remain undercooked:
Fix: Cut them smaller or cover with a lid while cooking. Sprinkle water if needed. - Spices burn quickly:
Fix: Always lower the flame before adding powdered spices. - Dish feels too dry:
Fix: Add 1–2 tablespoons of water and cover to retain moisture.
Chef’s Tips & Tricks:
- Always sauté the potatoes on high flame initially to lock in texture.
- Use a non-stick or heavy-bottomed pan to prevent sticking or burning.
- Let the spices bloom in oil before adding the potatoes for maximum flavor.
Brand Suggestions:
- Potatoes: Maris Piper or King Edward (Tesco, Sainsbury’s)
- Cumin & Carom Seeds: TRS or East End (Available in Tesco or Indian stores)
- Asafoetida & Spices: Natco or TRS
- Oil: KTC Sunflower Oil or Tesco Vegetable Oil
Equipment & Tools:
- Non-stick frying pan or kadai
- Wooden spatula
- Knife and chopping board
- Lid for pan
- Mixing bowl (optional)
Pairing Suggestions:
- Serve with hot roti, paratha, or puri.
- Pairs beautifully with plain dal and rice.
- Can be served as a dry side dish in festive thalis.
Allergen Information:
- Gluten-Free: Yes
- Nut-Free: Yes
- Vegan: Yes
- Dairy-Free: Yes
- Contains Asafoetida (hing): May contain wheat — use gluten-free hing if needed.
Recipe Instructions Step by Step:
Step 1: Prep the Potatoes
Peel and wash 4 potatoes. Chop them into bite-sized cubes.
Step 2: Heat the Oil
In a non-stick pan, heat 1 tablespoon oil. Add ½ teaspoon cumin seeds and ¼ teaspoon carom seeds.
Step 3: Add Aromatics
Once they crackle, add a pinch of asafoetida and stir briefly.
Step 4: Add Potatoes
Toss in the chopped potatoes and sauté on high heat for 1–2 minutes.
Step 5: Spice it Up
Lower the flame. Add ¼ tsp turmeric, ½ tsp red chili powder, 1 tsp coriander powder, and salt to taste. Mix well.
Step 6: Cook Covered
Cover the pan and cook on low flame for 7–8 minutes or until the potatoes are tender. Stir occasionally.
Step 7: Serve Hot
Once soft and coated with masala, turn off the flame. Serve hot with your favorite Indian bread.