Spicy Potato Vegetable Recipe – Quick & Easy Masaledaar Aloo for Everyday Meals
Spicy Potato or Masaledaar Aloo is a simple, comforting, and flavour-packed Indian side dish that can be made in under 20 minutes. Using basic kitchen spices and ingredients, this dish is a lifesaver for busy days or lazy evenings.
Ingredients
- 4 medium potatoes (peeled and chopped)
- 1 tablespoon oil (any neutral oil)
- ½ teaspoon cumin seeds
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 pinch asafoetida (hing)
- Salt to taste
Instructions
- Peel and wash the potatoes. Cut them into bite-sized cubes.
- Heat oil in a non-stick pan or kadai.
- Add cumin seeds and carom seeds. Let them crackle.
- Add a pinch of asafoetida and stir briefly.
- Add the chopped potatoes and stir on high flame for 1–2 minutes.
- Lower the heat and add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Cover and cook on low flame for 7–8 minutes or until the potatoes are soft. Stir occasionally.
- Turn off the heat once done. Serve hot with roti or paratha.
Chef’s Tips
- Add a tangy twist: Sprinkle amchur (dry mango powder) or squeeze lemon juice at the end.
- Make it richer: Add a teaspoon of ghee after cooking for an earthy aroma.
- Add veggies: Mix in peas, carrots, or capsicum for added nutrition.
- Boiled version: Use boiled potatoes for faster cooking; just sauté with spices.