Masala roasted potato recipe: An easy-to-make, onion-garlic free potato dish made using baby potatoes and minimal Indian spices. A great snack and also go as a side dish with any meal of choice.
Ingredients
- Baby potatoes or regular potatoes
- Sunflower oil or any cooking oil of preference.
- Seasoning: Spice mix powder made from dry roasted coriander seeds, cumin seeds, and dry red chili.
- Lime juice or dry mango powder/amchur powder
- Others: Salt, Turmeric powder, Black Salt, Fresh coriander leaves
Instructions
- Boil the potatoes insufficient water adding salt or pressure cook until done. Then drain the water and set aside the potatoes.
- In a pan dry roast the coriander seeds, cumin seeds, and Kashmiri dry red chili for a minute or till they are fragrant. Then transfer to a plate to stop the roasting process. Allow them to cool down.
- Once cooled, grind or crush the spice mix into a powder and keep aside.
- Heat oil in a pan. Add the boiled potatoes, followed by turmeric powder. Continuously stir the potatoes over medium to high flame for 3 minutes or until the potatoes turn crispy golden brown from all sides.
- Once done add the lime juice, black salt, and the prepared spice mix. Stir to combine and remove from flame.
- Garnish with freshly chopped coriander leaves and chopped green chili if adding.
- Then serve hot.
Serving Suggestions
Serve these Indian spiced roasted potatoes as it is or along with your choice of dip, sauce or chutney and a cup of tea. It could also be served with piping hot rice, dal, and kachumber salad for a complete Indian meal.
To make ahead freeze boiled potatoes and roast them right before serving.
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Masala Roasted Potato Recipe
Masala roasted potato recipe: An easy-to-make, onion-garlic free potato dish made using baby potatoes and minimal Indian spices. A great snack and also go as a side dish with any meal of choice.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings3 people
INGREDIENTS ( 1 CUP = 250 ML )
For boiling potatoes
- 10-12 baby potatoes peeled and diced into halves
- Salt as required
- Sufficient water
For the spice mix
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 Kashmiri dried red chili non-spicy
For roasting the potatoes
- 2-3 tbsp cooking oil
- ¼ tsp turmeric powder
- ½ tsp black salt
- 1 tbsp lime juice
- 2 tbsp coriander leaves finely chopped
- ⅓ tsp green chili finely chopped (optional)
INSTRUCTIONS
BOILING THE POTATOES
- Boil the potatoes in sufficient water adding salt or pressure cook until done.
- Once done, drain the water and set aside the potatoes.
MAKING THE SPICE POWDER
- In a pan dry roast the coriander seeds, cumin seeds, and Kashmiri dry red chili for a minute or till they are fragrant.
- Turn off the heat and transfer to a plate to stop the roasting process. Allow them to cool down.
- Once cooled, grind the spice mix into a fine powder and keep aside.
ROASTING THE POTATOES
- Heat oil in a pan. Add the boiled potatoes, followed by turmeric powder. Continuously stir the potatoes over medium to high flame for 3 minutes or until the potatoes turn crispy golden brown from all sides.
- Once done add the lime juice and black salt. Stir to mix.
- Add the prepared spice mix and stir to combine.
- Garnish with freshly chopped coriander leaves and chopped green chili if adding.
- Then serve immediately.
Notes
- Baby potatoes can be replaced with regular potatoes. Just make sure to dice them evenly.
- Lime juice can be substituted with dry mango powder/amchur powder.
- For extra crispy potatoes, drizzle a little more oil and continuously stir them for a few minutes more over medium to high flame.
- The addition of dry red chili adds a beautiful smokey flavor. I have used a non-spicy one, go ahead and use a spicy one if you like. Swap chili with black peppercorns for a chili free version.
- This is an onion-garlic free recipe. Hence can be served on vrat or upvaas.
- The ground spice mix can be used in sabzi and dal. It enhances the taste.
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So yummy !
Glad you like this! Thanks 🙂