Indian-Spiced Potatoes – a delicious recipe with boiling potatoes, cumin seeds, asafetida, cumin powder, cayenne pepper, turmeric powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel, wash, and cube potatoes. Place cubed potatoes in a saucepan, cover with cold water, add about a teaspoon of salt and bring to boil. Cook potatoes until just soft, about 7 minutes. Drain immediately and rinse with cold water.
2
In a small bowl, combine cumin powder, turmeric, cayenne pepper, and salt to taste with 2 tbsps water. Mix until a smooth paste forms.
3
In a skillet (well-seasoned cast-iron works best), heat vegetable oil. Add potatoes and fry until lightly browned. Remove the potatoes with a slotted spoon.
4
To the same skillet, add asafetida and cumin seeds. Cook until the cumin seeds begin to brown. Now return potatoes to the skillet.
5
Pour the spice paste made in step 2 over the potatoes. Continue cooking over medium heat for another 5 minutes.
6
Garnish with cilantro and serve immediately.
84
kcal
Calories
4
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 large boiling potatoes, 1 teaspoon cumin seeds, 1 pinch asafetida, 1 teaspoon cumin powder, and more.
Yes, Indian-Spiced Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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