Masala Aloo (Spiced Potatoes)

• 2 cups diced potatoes (about 2 medium)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 2 tablespoons fresh cilantro, chopped

Steps

1. 1 Heat oil in a large skillet over medium heat. Add cumin seeds and let sizzle for 10 seconds.
2. 2 Add onion and sauté until translucent, about 5 minutes.
3. 3 Stir in garlic and ginger, cooking for another minute.
4. 4 Add potatoes, turmeric, coriander, cayenne, garam masala, salt, and black pepper. Toss to coat.
5. 5 Pour in water, cover, and cook for 15 minutes, stirring occasionally.
6. 6 Uncover and cook until any remaining liquid is absorbed and potatoes are crispy on the edges.
7. 7 Garnish with cilantro before serving.

Equipment

• Large skillet with lid

Variations

• Add peas for extra texture and color.
• Include diced bell peppers for a pop of sweetness.

Substitutions

• Substitute garam masala with a mix of cinnamon, cloves, and cardamom for a DIY version.

Pairings

• Basmati rice
• lentil dal

Nutrition

Tips

• For extra flavor, use a mix of Yukon Gold and red potatoes.
• If you prefer milder spices, reduce the cayenne pepper to 1/4 teaspoon.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with warm naan bread and a cooling cucumber raita.
• Pairs beautifully with grilled paneer or chicken.

FAQ