Best 6 Indian Spiced Potatoes Recipes

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Indian spiced potatoes, a delectable dish bursting with bold flavors and aromatic spices, offers a culinary journey through the vibrant streets of India. This vegetarian delight, known as "aloo masala" or "batata bhaji," is celebrated for its versatility, gracing both everyday meals and special occasions. With its tantalizing blend of spices, such as turmeric, cumin, and coriander, Indian spiced potatoes are a symphony of flavors that transport the taste buds to a world of deliciousness. Whether served as a main course or a side dish, this dish promises a delightful experience, inviting food enthusiasts to embark on a culinary adventure like no other.

Here are our top 6 tried and tested recipes!

SHRIMP WITH INDIAN-SPICED POTATOES



Shrimp with Indian-Spiced Potatoes image

Provided by Maggie Ruggiero

Categories     Garlic     Potato     Sauté     Quick & Easy     Lunch     Shrimp     Curry     Pea     Fall     Winter     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

1 pound peeled and deveined medium shrimp (not cooked)
5 tablespoons vegetable oil, divided
4 teaspoons minced peeled ginger, divided
3 garlic cloves, forced through a garlic press, divided
1 tablespoon curry powder
1/2 teaspoon turmeric
Rounded 1/4 teaspoon cayenne
8 scallions, chopped
2 (1-pound) packages frozen plain hash browns (not thawed)
1 cup frozen peas (not thawed)
Garnish: chopped cilantro; lime wedges

Steps:

  • Toss shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat until hot, then cook half of ginger and half of garlic, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a dish and cover.
  • Wipe skillet clean and heat remaining 1/4 cup oil over medium-high heat until hot, then cook remaining ginger and garlic, stirring, until fragrant, about 1 minute. Add spices and cook, stirring, 1 minute. Add scallions and 1 1/4 teaspoons salt and cook, stirring, until softened. Stir in hash browns and peas and cook, stirring occasionally, until heated through and potatoes are golden and crisp in patches, about 10 minutes. Stir into shrimp.

INDIAN-SPICED POTATOES AND PEAS



Indian-Spiced Potatoes and Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Combine 1/4 cup plain yogurt, the zest of 1/2 lime and a pinch of salt; set aside. Cook 1/2 chopped red onion in 3 tablespoons vegetable oil in a large nonstick skillet over medium heat, stirring, until tender, about 5 minutes. Stir in 1 teaspoon curry powder, 30 seconds. Add half a 28-ounce bag frozen hash-brown dices and cook, stirring occasionally, until golden, about 12 minutes. Stir in 1 cup thawed frozen peas. Cook until warm, 1 to 2 minutes. Toss with 1/2 cup chopped cilantro. Drizzle with the yogurt.

INDIAN SPICED SWEET POTATOES



Indian Spiced Sweet Potatoes image

Fragrant and rich, this side has a creamy texture without any cream. At only a about a half tablespoon of clarified butter per serving they're not too bad on the calorie count either.

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds sweet potatoes or yams
Kosher salt and freshly ground black pepper
3 tablespoons clarified butter or ghee
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon brown or black mustard seeds
1/2 teaspoon turmeric
4 fresh curry leaves, optional
2 tablespoons chopped fresh cilantro
Juice of 1/2 lime

Steps:

  • Preheat the oven to 350 degrees F. Roast the whole sweet potatoes on a baking sheet until tender, about 1 hour. Let cool for 10 minutes, then halve lengthwise and scoop out the flesh into a bowl. Mash to an even consistency. Season with salt and pepper.
  • Heat the clarified butter in a small saucepan over medium-high heat until shimmering, about 2 minutes. Add the coriander seeds, cumin seeds, mustard seeds, turmeric and curry leaves if using and shake the pan over the heat, taking care as the spices sizzle and pop. Remove from the heat once the spices become fragrant, about 1 minute. Pour over the sweet potatoes and fold in the cilantro and lime juice. Serve hot.;

INDIAN SPICED SPINACH WITH POTATOES



Indian Spiced Spinach With Potatoes image

This recipe is from Mridula Baljekar's 30 Minute Vegetarian Indian Cookbook. The leftovers make a great omelet filling, or eaten cold in a wrap. I usually forgo the dried chiles, and use a comparable amount of red pepper flakes.

Provided by Chef Edlear

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 -4 tablespoons canola oil or 2 -4 tablespoons sunflower oil
3/4 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1 -2 dried red chilies, chopped or 1/4-1/2 teaspoon red pepper flakes
1/2-1 yellow onion, finely diced
3 large garlic cloves, minced
1 small green chili pepper, seeded chopped (optional ingredient)
4 1/2 cups peeled cubed potatoes (1 inch cubes)
1/2-1 teaspoon salt, to taste
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon ground cumin
4 cups chopped fresh spinach

Steps:

  • Heat the oil over medium heat. When it's hot, add in the mustard seeds. When they start popping, add in the cumin seeds, then the chile/red pepper flakes. Stir for a few seconds. ( I sometimes have trouble with getting my mustard seeds to pop. I always suspect that it has to do with their age, but I'm only guessing there. If they don't pop in a reasonable amount of time, I just proceed. It's never affected the flavor of the finished dish).
  • Add the onion, garlic and green chile if you're using one. Stir fry these for 5 minutes, adjusting the heat down partway through the fry time.
  • Add the potatoes and increase the heat a little. Stir fry for 5 minutes, then cover, turn the heat back down a bit, and cook for 4 minutes. I lift the lid and give them a quick stir halfway through this time. The potatoes and onion will be starting to brown at this point.
  • Stir in the salt and spices. Reduce the heat to low, cover the pan and continue to cook for 10 minutes. Give a quick stir after the first 5 minutes.
  • Add the spinach and increase the heat. Stir in the spinach as it wilts, then cover pan again, reduce heat again and let cook for another 7 minutes.
  • Remove the lid and test one of the potatoes, they should be cooked through at this point. (if not, recover and cook a bit longer) Reduce the heat a little and continue cooking to evaporate any remaining juices from the spinach. Stir frequently during this time to avoid sticking.

INDIAN SPICED POTATOES



Indian Spiced Potatoes image

Nice side dish but sometimes I add more tomatoes some frozen peas and then can eat this as an vegetarian main dish.

Provided by PetsRus

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
1 lb potato, peeled and cubed
1 onion, chopped
1 clove garlic, finely chopped (or more)
1 chopped green chili peppers or 1 red chili pepper (optional)
1 teaspoon cumin seed
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon salt
2 cloves
2 cardamom pods
2 bay leaves
1 inch cinnamon stick
5 tablespoons natural yoghurt
3 tomatoes, chopped
3 tablespoons chopped fresh coriander or 3 tablespoons parsley

Steps:

  • Heat the oil in a large saucepan, add the potatoes, onion, garlic and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown.
  • Add the cumin seeds, turmeric, ground coriander, garam malasa, salt, cloves, cardamoms, bay leaves, cinnamon stick, chopped chili and cook, stirring for about 5 minutes.
  • Add the tomatoes and yoghurt, cover and cook very gently for 5 minutes or until the potatoes are cooked, adding a little water if necessary.
  • Serve hot with the coriander sprinkled on top.

INDIAN SPICED CAULIFLOWER AND POTATOES



INDIAN SPICED CAULIFLOWER AND POTATOES image

Categories     Potato     Vegetable     Vegetarian

Yield 4

Number Of Ingredients 16

1 head of Cauliflower, cut into 3/4 inch florets
1 pound of Potatoes, peeled and cut into 1/2 inch cubes
1 medium red pepper, cubed
5 tbsp vegetable oil
1/2 tsp cumin seeds
salt
1 medium onion, finely chopped
2 garlic clove, finely minced
2 tsp minced peeled fresh ginger
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cayenne
1 tbsp paprika
1 cup water
1/4 cup sour cream

Steps:

  • Preheat oven to 475 degrees. Toss cauliflower and potatoes together on a large baking sheet with about 3 tbsp of vegetable oil, cumin seeds and season with salt. Roast on the top rack in your oven for about 20 minutes, turning once, or until the cauliflower begins to brown, and the potatoes are tender. While the cauliflower and potatoes are roasting, cook the onion, garlic and ginger in a large skillet with the remaining 2 tbsp of vegetable oil over medium heat, stirring frequently, until the onions turn translucent. Add your spices: cumin, coriander, tumeric, cayenne and paprika and cook for approximately 2 minutes. Stir in water and bring to a boil. Add roast cauliflower and potatoes and cubed peppers. Cook covered for about 5 additional minutes. Turn off heat and add the sour cream, stirring gently to combine. Serve over steamed white or brown rice.

Tips:

  • For a crispy exterior and tender interior, parboil the potatoes before roasting.
  • Use a variety of spices to create a flavorful dish. Some popular options include cumin, coriander, turmeric, chili powder, and garam masala.
  • Be generous with the oil. This will help the potatoes roast evenly and prevent them from sticking to the pan.
  • Don't overcrowd the pan. This will prevent the potatoes from cooking evenly.
  • Roast the potatoes until they are golden brown and fork-tender.
  • Garnish with fresh cilantro or parsley for a pop of color and flavor.

Conclusion:

Indian spiced potatoes are a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or main course. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and satisfying dish, give Indian spiced potatoes a try.

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