Potato Masala Recipe

Name: Potato Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large russet potatoes; 2 tablespoons vegetable oil; 1 teaspoon black mustard seeds; ½ teaspoon cumin seed; 1 cup onion, chopped; ½ cup cashews, coarsely chopped; 3 tablespoons jalapenos, minced; ¾ teaspoon salt; ½ teaspoon ground turmeric; 1 tablespoon lime juice

Servings: persons

3 large russet potatoes
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
½ teaspoon cumin seed
1 cup onion, chopped
½ cup cashews, coarsely chopped
3 tablespoons jalapenos, minced
¾ teaspoon salt
½ teaspoon ground turmeric
1 tablespoon lime juice

1
Peel and cut potatoes into 1 inch chunks.
2
Place in 3-4 qt pan & cover with water.
3
Bring to boil and simmer until tender.
4
Drain.
5
Rinse & dry pan, set over medium-high heat.
6
When hot add oil, mustard seeds, & cumin seeds.
7
Cover pan after seeds pop; add onion, cashews, 2 Tbs.
8
chili and salt.
9
Stir often until onions begin to brown, stir in turmeric & potatoes.
10
Add more salt & chili to taste.
11
Cover, cook over low heat, stirring occasionally until hot.
12
Add water if potatoes stick.
13
Stir in lime juice, remove from heat and serve.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 3 large russet potatoes, 2 tablespoons vegetable oil, 1 teaspoon black mustard seeds, ½ teaspoon cumin seed, and more.

Yes, Potato Masala 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.

Potato Masala

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