Masala Potatoes Recipe

Name: Masala Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 large potatoes; 1/4 cup vegetable oil; 2 teaspoons black mustard seeds; 1 teaspoon gingerroot, finel chopped; 4 ounces diced green chilies; 1/2 teaspoon ground coriander; 1/4 teaspoon turmeric; 1 tablespoon curry powder; 2 teaspoons salt; 1 tablespoon lemon juice; 2 tablespoons cilantro, minced; 1 cup plain yogurt

Servings: persons

6 large potatoes
1/4 cup vegetable oil
2 teaspoons black mustard seeds
1 teaspoon gingerroot, finel chopped
4 ounces diced green chilies
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1 tablespoon curry powder
2 teaspoons salt
1 tablespoon lemon juice
2 tablespoons cilantro, minced
1 cup plain yogurt

1
Place potatoes in a large sauce pan.
2
Cover with boiling water.
3
Cover pot.
4
Simmer for 30 minutes or until potatoes are tender.
5
Remove from pan.
6
Cool slightly.
7
Peel and cut into 1 inch cubes.
8
Set aside.
9
Heat vegetable oil in a large skillet.
10
Add mustard seeds.
11
Cook over low heat until they start to pop.
12
Add chilies, coriander, ginger, tumeric, curry powder and salt.
13
Cook over low heat stirring for 1 minute.
14
Add potatoes and toss well to coat.
15
Sprinkle with lemon juice and cilantro.
16
Stir yogurt into potatoes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large potatoes, 1/4 cup vegetable oil, 2 teaspoons black mustard seeds, 1 teaspoon gingerroot, finel chopped, and more.

Yes, Masala 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.

Masala Potatoes

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