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Lip Smacking Masala Potatoes

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 Lip Smacking Masala Potatoes

Lip Smacking Masala Potatoes

 

Today’s recipe for Lip Smacking Masala Potatoes is a calling for all Potato lovers! Most potato lovers also like a little bit of spice in their food. If you are one of them or if you have a potato lover in your family, you will love this.

It is a pretty common recipe in Indian cuisine and more commonly called as Bombay Potatoes. Although they are not a standalone entree, Masala Potatoes pair very well with a milder companion dish.

For example, I prepare a dish like “Basil Leaves Thambuli”  (now  I make vegan version) when I cook these potatoes. A spicy side paired with a milder dish such as this makes a meal that is not too spicy or dry. My kids have also taken a liking to this when I pair them this way.

Lip Smacking Masala Potatoes

 

The directions to prepare start with cooking the potatoes. You could use baby potatoes or dice bigger potatoes too. But the key is to not cook them completely when you start. Instead, you cook them halfway and fully cook them when you have the spices sizzling.

This will ensure that the aroma of ground spices are infused with the potatoes as they cook. The spices form a thin crust on the potatoes like a thin wafer.

I like to use baby potatoes because they involve less cutting and hence less prep time. Follow the directions and you will have Masala Potatoes ready in less than 40 minutes that is bursting with flavor.

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Here are the recipe details….

Lip Smacking Masala Potatoes
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4.78 from 9 votes

Lip Smacking Masala Potatoes

Today’s recipe for Lip Smacking Masala Potatoes is a calling for all Potato lovers! Most potato lovers also like a little bit of spice in their food. If you are one of them or if you have a potato lover in your family, you will love this.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Keyword: Bombay Potatoes, masala potatoes, Spicy potatoes
Servings: 4 people
Calories: 280kcal
Author: Uma Srinivas

Ingredients

  • 12-16 small potatoes
  • 2 tbsp tomato paste or 2 fresh tomatoes (blended and evaporated)
  • 2-3 garlic cloves
  • 1 medium-size red onion
  • 2 tbsp cooking oil
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp mango powder Amchur Powder
  • ¼ tsp turmeric
  • 1 tsp chili powder
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • Salt to taste

Instructions

  • Peel the potatoes skin, cook them halfway by boiling in water for 10 mins. Place them aside.
  • In a separate pan, drizzle 2 teaspoons of cooking oil over medium heat and add mustard seeds. When they start to sizzle, add curry leaves.
  • Add chopped garlic and cook until they turn golden.
  • Add chopped onions and cook until onions turn translucent.
  • Add tomato paste and 2-3 tbsp water. Mix well.
  • Add all the powdered spices: Coriander, Cumin, Turmeric, Mango powder, Chili powder. Follow up with salt.
  • Cook for about 3 minutes or until the raw smell is gone.
  • Now add the half cooked potatoes and gently toss them around to get an even mix of masala on the potatoes.
  • Close the lid and cook for about 15-20 minutes until the potatoes are tender.
  • If required, add a little more water and cook for another 5- 10 mins.
  • Garnish with cilantro and enjoy!

Notes

Note: If you are using fresh tomatoes instead of paste, use 2 tomatoes and blend them without water. Cook the blended paste until thickens.

Nutrition

Calories: 280kcal
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Lip Smacking Masala Potatoes

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Comments

  1. Pavani

    June 4, 2018 at 9:15 pm

    That is such a yummy looking potato curry Uma. I wish I could reach into the monitor and pop one of those baby potatoes in my mouth 🙂 🙂

    Reply

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