Masala-Spiced Potatoes

Sharon Palmer

This simple vegan, gluten-free recipe for Masala-Spiced Potatoes is rich in flavorful Indian spices, such as cumin, chilis, garlic, coriander, and mango powder. Just cook up the potatoes, then give them a quick pan-frying in a bit of oil, with bell pepper, garlic, and tomatoes, along with all of those spices.

I’m truly in love with the flavors of India, and I have learned along the way how to prepare many of these traditional foods during my culinary education. There is a rich plant-based culture in this part of the world, which can inspire so many delicious meals in your own kitchen, as well as an appreciation for the customs and foodways of other people around our big beautiful planet. I like to shine the light on these beautiful global cuisines, in particular some food experts I go to for guidance when it comes to Indian cuisine, including my colleagues Vandana Sheth and Madhu Gadia.

This recipe is so satisfying as a hearty side-dish—it needs no other sauces or accompaniments. I love to serve it as a side with lentil patties or a protein-rich salad or soup. It’s also really good the next day. My family loves it when I cook it up!

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Masala-Spiced Potatoes


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This simple vegan, gluten-free recipe for Masala-Spiced Potatoes is rich in flavorful Indian spices, such as cumin, chilis, garlic, coriander, and mango powder.


Scale

Ingredients

Garnish:

  • 2 tablespoons fresh cilantro

Instructions

  1. Place potatoes in boiling water, cover, and cook until tender yet firm (about 15 minutes). Drain and set aside.
  2. While potatoes are cooking assemble ingredients. Heat oil and cumin seeds for 1 minute, stirring.
  3. Add bell pepper, chili, garlic, and tomatoes and cook for 3 minutes, stirring frequently.
  4. Add potatoes, coriander, garam masala, mango powder, salt (as desired), stirring gently. Turn frequently to avoid sticking. Cook for an additional 4-5 minutes, until vegetables are tender and potatoes are golden brown.
  5. Serve immediately. Makes 6 servings.

  • Category: Side Dish
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 203
  • Sugar: 3 g
  • Sodium: 84 mg
  • Fat: 3 g
  • Carbohydrates: 42 g
  • Protein: 5 g

For more Indian-flavored plant-based dishes, try:

Chana (Chickpea) Masala with Brown Rice
Edamame Masala Brown Basmati Rice Bowl
Curried Lentil Cauliflower Salad

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