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Masala Roasted Baby 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 Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 people
Course: Side Dish , Snacks
Cuisine: Indian

Ingredients

For boiling potatoes
  • 10-12 baby potatoes peeled and diced into halves
  • salt as required
  • Sufficient water
For the spice mix
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 Kashmiri dried red chili non-spicy
For roasting the potatoes
  • 2-3 tablespoon cooking oil
  • ¼ teaspoon turmeric powder
  • ½ teaspoon black salt
  • 1 tablespoon lime juice
  • 2 tablespoon Coriander leaves finely chopped
  • ⅓ teaspoon green chili finely chopped (optional)

Instructions

BOILING THE POTATOES
    Cup of Yum
  1. Boil the potatoes in sufficient water adding salt or pressure cook until done.
  2. Once done, drain the water and set aside the potatoes.
MAKING THE SPICE POWDER
  1. In a pan dry roast the coriander seeds, cumin seeds, and Kashmiri dry red chili for a minute or till they are fragrant.
  2. Turn off the heat and transfer to a plate to stop the roasting process. Allow them to cool down.
  3. Once cooled, grind the spice mix into a fine powder and keep aside.
ROASTING THE POTATOES
  1. 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.
  2. Once done add the lime juice and black salt. Stir to mix.
  3. Add the prepared spice mix and stir to combine.
  4. Garnish with freshly chopped coriander leaves and chopped green chili if adding.
  5. 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.