What are the best potatoes for Indian cooking?

My preferred type of potatoes for this easy recipe are Yukon golds. They are a good balance of starchy and waxy, and similar to the variety of yellow potatoes I find in Portugal. But almost any type of potato will work, including russet potatoes, red potatoes and Dutch baby yellow potatoes.

What should I serve with this easy Indian potato recipe?

These savory potatoes are the perfect side dish for Baked Indian Salmon , a bowl of Cucumber Yogurt Raita and a stack of warm naan. Your Indian feast will be unforgettable!

How to store leftover Indian potatoes?

To store, transfer cooked potatoes to an airtight container and store in the refrigerator up to 2 days. For reheating, spread the potatoes in a single layer in a large non-stick skillet. Cook over low-medium heat until heated through.

Spiced Indian Potato Recipe (Aloo Masala)

Name: Spiced Indian Potato Recipe (Aloo Masala)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 1 1/2 pounds potatoes (Yukon gold potatoes or similar); 1 tablespoon coarse kosher salt, divided; 2 tablespoons neutral oil; 1 large yellow onion, diced fine; 1 tablespoon fresh ginger, grated; 4 garlic cloves, diced; 1 jalapeno (or other green chili), diced; 2 teaspoons black mustard seeds; 1 teaspoon whole cumin seeds; 1 teaspoon turmeric; 2 tablespoons butter; 1/3 cup fresh cilantro, diced; Fresh lime wedges (optional, for serving)

Ingredients

Scale

1 1/2 pounds potatoes (Yukon gold potatoes or similar)

1 tablespoon coarse kosher salt, divided

2 tablespoons neutral oil

1 large yellow onion, diced fine

1 tablespoon fresh ginger, grated

4 garlic cloves, diced

1 jalapeno (or other green chili), diced

2 teaspoons black mustard seeds

1 teaspoon whole cumin seeds

1 teaspoon turmeric

2 tablespoons butter

1/3 cup fresh cilantro, diced

Fresh lime wedges (optional, for serving)

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Instructions

To begin, bring a pot of water to boil over high. Once boiling, add 2 teaspoons salt and potatoes. Cook until very tender, about 15 minutes, then drain, reserving 1/4 cup water. Once cool enough to handle, peel and roughly chop the potatoes into bite sized pieces.
In a large skillet or Dutch oven, heat neutral oil over medium. Add the diced onion, ginger, garlic, jalapeño, cumin seeds and mustard seeds, and sauté for 6 minutes. Add salt and turmeric, and lower the heat. Cook another 2 minutes, allowing the spices to bloom and the onions to finish cooking.
Add the butter along with cooked and chopped potatoes. Toss and smash potatoes, incorporating them into the spice and onion mixture.
Add fresh cilantro and a few tablespoons water, if needed. Cook over low, allowing the potatoes to break down a bit and absorb the flavors. Taste and adjust salt and seasonings.
Serve potatoes topped with a few cilantro leaves and lime wedges.

Notes

The green chili will add some heat to the dish, so add more or less based on your preference. If your chili isn't very spicy, add a pinch of cayenne pepper or red chili powder to bump up the heat.

Overcooking the potatoes is a key to success in this recipe! Some Indian potato recipes call for parboiling the potatoes, but I have found that overcooking the potatoes leaves them tender for the smashing phase of the recipe, and the extra water inside the potato flesh helps marry the spices and create a delicious dish. So leave your potatoes boiling just a bit longer than necessary.

Second key to success? Butter. It adds a luscious creaminess to the potatoes that's unforgettable. If you're looking for a vegan version, skip the butter or add your favorite plant-based spread.

Prep Time: 10
Cook Time: 35
Category: Easy Recipes
Method: Stove Top
Cuisine: Indian