These Masala Potatoes are fiery red, zesty and appetizing. They are the perfect side for a plate of dal and rice, and they work as a snack too! A one-pot, vegan, soy-free, gluten-free and nut-free recipe.
For a more traditional aloo sabzi, try this versatile and delicious potato masala. For a different Indian take on potatoes, try Bombay potatoes.
I don't explore the cuisine of my father's land of birth, Karwar, as often as I should on this blog, although over the years I've shared with you some traditional gems like Watermelon Rind Dosa, Dalitoy and this easy bean sprouts curry.
These are simple, homely dishes you will almost never find at Indian restaurants. But that doesn't mean they are any less delicious. Even better, most are impeccably nutritious.
Karwar is a coastal city in the south Indian state of Karnataka, and it is a land so gorgeous, it knocks your breath away. The local cuisine is complex and diverse, with lots of seafood, coconut and rice. Pickles, called lonche (lon-chay), are a favorite, with local cooks dunking just about everything in a brightly flavored pickle sauce, from green mangoes and small, green, cucumber-like fruit called bimbli to locally caught mackerel. Often, these pickles are made on short order, to be devoured the same day or the next.
Like these spicy, fiery red Masala Potatoes made with picking spices.
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I can attest that my dad's family would not eat a curry until it was red enough, with the redness being a barometer for how delicious the food was. By that barometer, these potatoes would be right up there because of their distinctive color and flavor.
The color in this recipe traditionally comes from byadgi, a chilly pepper that grows in Karnataka. It is a moderately hot pepper, by local standards, but it gives almost everything cooked in Karwar that red-hot color. It is almost impossible for me to find byadgi here in the D.C. area, even at the Indian grocers, so I usually substitute with Kashmiri chilies, also moderately hot but with a lovely, rich color. My curries and pastes never end up as fiery red as those of my parents, however, because I am not as uninhibited with the spice as they are. If you can't find Kashmiri chilies, use a guajillo pepper.
I love these Masala Potatoes not just for their truly unique flavor, but also because they go from start to finish in under 30 minutes, and are perfect to serve with a simple dal like Dalitoy and rice for a delicious weeknight meal. Contrary to what you might think after looking at these photos, they are not very spicy at all and therefore kid-friendly too -- in fact, Jay was gorging on them. You can even make these for a snack.
More Indian potato recipes
Masala Potatoes
Equipment
- Wok or skillet
Ingredients
- 10 medium potatoes (red or yellow, cut in ¾th inch dice)
- 4 dried red chili peppers (Byadgi peppers or Kashmiri chilli peppers are prefered. Use 2 guajillo peppers if you can't find these)
- 2 cloves garlic
- 1 teaspoon avocado oil or any neutral oil
- 1 teaspoon black mustard seeds
- ½ teaspoon fenugreek seeds or methi seeds
- ½ tsp fennel seeds
- ½ teaspoon turmeric
- Salt to taste
- Juice of ½ a lime
Instructions
- In a dry saucepan or cast iron skillet, roast the garlic, skin on, for a couple of minutes, turning over once, until slightly soft. Peel and place in a blender with the soaked chilies and ½ cup of water or the soaking liquid. Blend until smooth and set aside.
- In a large wok or skillet heat the oil. Add the mustard seeds and when they sputter, add the fenugreek and fennel seeds and turmeric. Stir for half a minute, then add the potatoes.
- Stir well to coat the potatoes with the spices. Turn the heat to medium and place a tight-fitting lid on the pan. Pour some water over the lid (a rimmed lid works best for this-- the water on the lid helps the potatoes steam without sticking or burning). Cook the potatoes for 15 minutes or until they are fork-tender but not mushy.
- Add the red chili-garlic paste and stir well to mix. Let the potatoes cook in the past for 2-3 minutes until the water dries out. Add salt to taste and lime juice and garnish, if desired, with coriander.
- Serve hot with rice and dal.
Julian
These potatoes are deelish. I can't get enough of them, Made them three times already in the past week. 🙂
Wendy
What a winning recipe! I made this last night for dinner and the kids just gobbled it up in minutes. I know I'll be making this over and over. Thank you.