Indian Spiced Potatoes

Potatoes are always relished in all parts of the world. Potatoes have a neutral starchy flavour that can complement the entire meal. Potatoes are always a comfort food whether mashed, baked or fried. Same way potatoes can be added in any course of meal from breakfast to simple salads and entrées and it seems no one can think of giving away potatoes ever. It is such a humble tuber fruit that anyone can turn it around and make it delicious. I simply like potatoes and here’s a simple recipe for potatoes tossed in some basic Indian spices to make it more flavoursome. It is a very simple recipe ideal to make for a crowd. Once you’ve tried the recipe you can adjust the amount of seasonings and spices you use to best suit your individual taste yet producing a good tasting dish. These spiced potatoes can be served with flat breads and even with rice.


  • Big sized Potatoes – 4 Nos.
  • Cumin powder – half teaspoon
  • Fenugreek powder – half teaspoon.
  • Fennel powder – 1 teaspoon.
  • Chilli powder – 1 teaspoon.
  • Turmeric – 1 teaspoon.
  • Asafoetida – half a pinch.
  • Lemon juice- 1 Tablespoon.
  • Freshly chopped cilantro– 2 Tablespoons.
  • Salt and pepper to taste.
  • Oil (any vegetable oil) – 2 Tbsp.
  • Raw Onion rings to garnish


  1. Peel and cut the potatoes in cubes. Parboil them in salted water. Drain and keep aside.
  2. Take a skillet and gently heat oil. Mix all the spice powders cumin, chilli, fennel, fenugreek, turmeric and asafoetida together. Add this powder mix to the oil.
  3. Once the spices start bubbling, quickly add the drained potatoes and stir fry for a while as the spices coat all potatoes very well. (If you want the potatoes to be softer you can add in half a cup of water to cook further).
  4. Keep stirring till the potatoes are cooked through and golden brown in colour.
  5. Finally season with salt and pepper. Add the lemon juice and chopped coriander. Garnish with raw onion rings and serve hot with flat breads or deep fried flat breads or rice.


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