Indian Spicy Masala Baby Potato |Pan Fried Spicy Potato| No onion No Garlic Masala Potato| Potato starters
About Indian Masala Potato
Indian Masala potato is a side dish/appetizer I often make, when I am craving something spicy, yet not too unhealthy. This recipe takes barely any time and you can easily make it for fussy eaters at home :) or when you have guests over. This masala potato recipe uses baby potatoes as they are appealing and also act as a finger food and no cutting is required.
The spices used are our typical Indian spices. You can make this during fasts as well, as this has no onion or garlic.
This masala potato recipe uses baby potatoes as they are appealing and also act as a finger food and no cutting is required. You can make this during fasts as well, as this has no onion or garlic.
The masala used is the typical Indian masala which is readily available in our Indian household.
There are no fancy ingredients, and no cutting is required, although I have parboiled & peeled this dish, you can keep the peel and make this recipe if you want it to be more nutritious.
This recipe is vegan-friendly and of course gluten-free.
- 400 grams Baby Potatoes
- 2 tablespoons Oil/Ghee
- 1 teaspoon Cumin seeds/ Jeera
- 1 teaspoon Coriander powder
- 1/2 teaspoon Termuric powder
- 1/2 teaspoon Cumin powder/ Jeera powder
- 1/2 teaspoon Black salt/ Kala namak
- 1 teaspoon Red chilli powder
- Salt as per taste
- 1 teaspoon Chaat Masala (Optional)
- 1/3 cup Water
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Amchur Powder (Dried Mango powder)
- 1 teaspoon Fresh Lime juice
- 2 tablespoons Freshly chopped coriander leaves
In a large Pan par boil the washed baby potatoes (only for 5 mins on high heat), You want them to be just tender, do not overcook.
Drain the water and once the potatoes have cooled down, peel the skin of the potatoes and set aside.
In a non-stick pot/ kadhai heat oil/ghee and add cumin seeds/jeera, reduce the heat.
Add all the spices (Except the ones mentioned in the Ingredients for finishing the dish) and Sauté for 30 seconds, be careful not to burn them. Keep the heat at the lowest possible.
Add 1/3 cup water and mix, quickly add the potatoes and mix well.
Cover & cook for 5 minutes till the masala/spices are evenly coated on the potatoes.
Uncover and saute on low heat till the potatoes are a little crispier and the spices are all coated well. Switch off the heat.
Just before serving, add all the ingredients mentioned in the Ingredients list to be added at the end (to Finish the dish)- dry mango powder (amchur), garam masala, Coriander leaves, and lime juice.
- You can make this recipe without peeling the potatoes and they will taste still good, you can just boil them a little till tender and then proceed with the same recipe instructions without peeling.
- You can adjust the seasoning, salt, chaat masala or red chili as per your taste.
- Masala potatoes stay good in the fridge in an airtight container for 3 days max.
I have been cooking for a long time, I work to make my recipes interesting for advanced cooks but still accessible for beginners. I like to keep it simple & authentic to the best of my knowledge.
I approach cooking with an emphasis on family-friendly food and the tastiest ways to eat healthy together! When not in my kitchen, I’m often reading or painting, and exploring the best food locations whenever I can.
Food has a special ability to bring people together. I often find this in my own life and I hope you will find that this online community feels just as welcoming as a real kitchen. For me, cooking together builds the best communities, let’s get cooking together!
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