Effortless Spicy Indian Potatoes
Effortless Spicy Indian Potatoes are tender potato cubes simmered until just soft, then pan-fried with mustard seeds, cumin, turmeric, and chili for an easy yet boldly flavored side dish. Finished with fresh herbs, they are perfect with flatbreads, rice, or as a comforting snack straight from the pan.
Ingredients
Main Ingredients
- 800 g potatoes, peeled and cut into chunks
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 green chili, finely chopped (optional)
Spices
- 1/2 tsp ground turmeric
- 1 tsp red chili powder use less for milder heat
- 1 tsp ground coriander or garam masala
- 1 tsp salt plus more to taste
To Finish
- 2 tbsp chopped fresh cilantro or curry leaves
Instructions
- Add the potato chunks to a pot of salted water, bring to a gentle simmer, and cook until just fork-tender but not falling apart, then drain and let them steam dry for a few minutes.
- Heat the vegetable oil in a large skillet over medium heat, then add the mustard seeds and cook until they begin to pop, followed by the cumin seeds, stirring briefly until fragrant.
- Stir in the chopped onion, garlic, ginger, and green chili, and cook until the onion softens and turns lightly golden at the edges.
- Sprinkle in the turmeric, red chili powder, coriander or garam masala, and salt, stirring quickly so the spices coat the onion mixture without burning.
- Add the drained potatoes to the pan and gently fold them through the spiced oil so every piece is coated, taking care not to mash them.
- Cook the potatoes on medium heat for 8 to 10 minutes, letting them sit in contact with the pan to develop golden edges, turning once or twice until evenly colored.
- Turn off the heat, scatter over the chopped cilantro or curry leaves, adjust seasoning to taste, and serve the Effortless Spicy Indian Potatoes hot.
Notes
For a crisper finish, leave the potatoes undisturbed slightly longer on each side, and avoid overcrowding the pan so they brown instead of steaming.