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masaledar aloo or spicy potatoes

December 9, 2009
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It feels like an eternity since I was last in the U.S. and as a result I’ve been on a serious “ethnic” food kick.  Namely, Indian.  One day, I’ll take on naan and raita, but for now, this and kadai paneer, make me one happy gal.  Hope you enjoy just as much.

Masaledar Aloo (or Spicy Potatoes)
adapted from a recipe courtesy of a generous colleague


Boiled Potatoes – 7 med., cubed (1kg/2.25lb)
Light oil – 2 tbsp
Mustard seeds – ½ tsp
Dry Red Chili – 2 or to taste
Turmeric Powder– 1/4 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Red Chili Powder – to taste
Garam Masala – 1/2 tsp
Hot curry Masala – 1/2 tsp
Cilantro/Coriander – 1 bunch, finely chopped
Green chillies – to taste, finely chopped
Salt –  to taste


1. Boil peeled potatoes just short of cooked (they need to hold up in the frying pan.
2. Allow potatoes to cool.
3. Cube the potatoes.
4. In a pan, heat oil on medium heat.
5. Once the oil is hot, add in mustard seeds and allow them to pop.
6. Add in the green and dried red chilies, chopped.  Allow the oil to soak up flavors (about 2-3 minutes)
7. Add  potatoes and toss a bit to evenly coat.
8. Now add dry spices – mix well.
9. Cook potatoes until they are heated all the way through and the spices are
absorbed by potatoes – keep it on a low flame and allow it to cook further if you want them crispier/roasted.
10. Add coriander leaves. Mix well.

Hindsight lessons:

  • Original recipe called for boiling the potoates first THEN peeling them.  Lesson learned:  peeling boiled potatoes is very hard.  Not recommended.  I think peeling the potatoes and boiling them in salted water will help in timing and in back-end seasoning.
  • Popping mustard seeds are both messy and slightly scary.  Prepare for a little kitchen drama.
  • If you like spicy, use 3 or more red chilies and at least 1 tsp of madras curry.  This recipe was really mild for me and I was left slightly disappointed.
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