Spicy Indian Potato – Indian
Summary
- This is a simple, delicious, spicy, Indian, vegan, and vegetarian potato dish. It's easy to prepare and full of flavor from cumin, curry leaves, and chili. Perfect as a side dish.
Video Chapters
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All Ingredients - Main Ingredients
- Potatoes 3 cups
- Onion 1 cup
- Turmeric 1/2 teaspoon
- Chili powder (Kashmiri) 1 teaspoon
- Cumin powder 1 teaspoon
- Cumin seeds 2 teaspoons
- Garlic ginger paste 1 tablespoon
- Curry leaves 10-15 leaves
- Fresh chili 4-6 chilies
- Corn oil 3 tablespoons
- Salt 1/2 teaspoon
Tools You'll Need
- Skillet
- Wok
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Step-by-Step Instructions
Step 1: Heat Oil and Temper Spices
Heat 3 tablespoons of corn oil in a skillet or wok over medium heat. Add 2 teaspoons of cumin seeds and 10-15 curry leaves. Stir for a few seconds to infuse the oil.
Step 2: Add Potatoes and Sauté
Add 3 cups of peeled and potatoes to the skillet. Stir and cook for , getting them started.
Step 3: Add Onions and Salt
Add 1 cup of sliced onion and 1/2 teaspoon of salt to the potatoes. Continue to stir and cook for another , until the potatoes start to get some color.
Step 4: Incorporate Aromatics and Powders
Add 1 tablespoon of ginger garlic paste, 4-6 fresh chilies (top and tailed or chopped/split), 1/2 teaspoon of turmeric, 1 teaspoon of chili powder, and 1 teaspoon of cumin powder. Stir continuously and cook for , ensuring the spices are well combined and cooked.
Step 5: Serve
The spicy Indian potatoes are ready to serve hot.
Pro Tips
• If cutting potatoes bigger, parboil them first.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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