Name: Masala Potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 650 g potato; 45 ml vegetable oil; 2 g cumin seeds; 3 g mustard seeds; 100 g onion; 1 green chili; 1 g turmeric; 1 g ground coriander; asafoetida; 6 g salt; 10 ml lemon juice

Equipment

Saucepan

Colander

Large non-stick frying pan

Ingredients

4 servings

Main

650 g potato, peeled and cut into 2.5cm chunks
45 ml vegetable oil
2 g cumin seeds
3 g mustard seeds
100 g onion, finely sliced
1 green chili, finely chopped, seeds removed
1 g turmeric, ground
1 g ground coriander
asafoetida, pinch
6 g salt, flaked
10 ml lemon juice, fresh

Nutrition (per serving)

213

Calories

Protein

24g

Carbs

12g

Fat

Fiber

Sugar

601mg

Sodium

Method

Place the potato chunks in a saucepan of water and boil until just tender, roughly 8 to 10 minutes.

10mLook for: Potatoes should be easily pierced with a fork but not falling apart.

Drain the potatoes using a colander and set them aside.

Heat 30ml of the vegetable oil in a large non-stick frying pan over medium heat. Add the cumin and mustard seeds, frying them until they begin to pop.

Look for: Seeds should be dancing and popping in the oil.

Add the sliced onion and chopped chili to the pan. Cook for 2 minutes while stirring continuously.

Pour in the remaining 15ml of oil and add the boiled potatoes to the pan.

Add the turmeric, ground coriander, asafoetida, and salt to the potatoes.

Stir-fry the mixture for 2 to 3 minutes until the potatoes are evenly coated and the edges begin to soften.

3mLook for: Potatoes should be yellow from the turmeric with slight browning on edges.

Pour the lemon juice over the potatoes, stir once more to combine, and serve immediately.

Chef's Notes

Don't overcook the potatoes in step 1; they should be tender but still hold their shape to avoid a mushy texture during sautéing.
Ensure your spices are fresh for the most vibrant flavor. Toasting whole spices like cumin and mustard seeds until they pop is crucial for releasing their essential oils.
Adjust the green chili to your spice preference. For a milder dish, remove all seeds and membranes; for more heat, leave some seeds in or add more chili.
Asafoetida (hing) is potent; a tiny pinch is usually sufficient. It adds a unique savory, umami depth, particularly beneficial in vegetarian dishes.
For a slightly crispier potato, you can use par-boiled potatoes and then pan-fry them in a single layer with a bit more oil, allowing them to brown.