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+ servings
A bowl of potato masala
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4.78 from 9 votes

Masala Potatoes

Today' s recipe for Bombay 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
Diet: Vegan
Difficulty: Easy
Servings: 4 people
Calories: 71kcal
Author: Uma Srinivas

Ingredients

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 spice. 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!

Video

Notes

Note: If you are using fresh tomatoes instead of paste, use 2 tomatoes and blend them without water. Cook the blended tomato paste until thickens.
 
 
The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

Nutrition

Calories: 71kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 40mg | Calcium: 14mg | Iron: 1mg