Masala Roasted Aloo Recipe – Spiced Roasted Potatoes
This Masala Roasted Aloo recipe combines the crispy texture of roasted potatoes with a blend of aromatic Indian spices, making it a perfect accompaniment to any meal. The crispy potatoes are infused with the flavors of cumin, coriander, fennel, dried red chilies, and more, delivering a satisfying taste in every bite. Whether you serve them as a side dish or pair them with tawa paratha and palak raita for a delightful breakfast, these roasted potatoes are sure to win hearts.
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Small potatoes (peeled) | 500 grams |
| Oil | 4 tablespoons |
| Cumin seeds | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Amchur (dry mango powder) | 1 teaspoon |
| Salt | To taste |
| Lemon juice | 1 lemon (extracted) |
| Coriander seeds | 1 tablespoon |
| Dried red chilies | 4 whole |
| Black peppercorns | 1 teaspoon |
| Fennel seeds | 1 teaspoon |
| Cumin seeds (whole) | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Cook the Potatoes:
Begin by thoroughly washing the small potatoes. Place them in a pressure cooker and cook for 1-2 whistles (depending on the size of the potatoes). Once done, release the pressure and open the cooker. Peel the potatoes and set them aside to cool slightly. -
Prepare the Spice Mix:
In a pan or skillet, add coriander seeds, fennel seeds, cumin seeds, dried red chilies, and black peppercorns. Dry roast the spices for about 2 minutes on medium heat until they release their fragrance. Once roasted, turn off the heat and allow them to cool slightly. Then, transfer the spices to a grinder and grind them into a fine powder. Set the spice mix aside in a bowl. -
Cook the Masala Roasted Aloo:
In a large pan or kadhai, heat the oil over medium heat. Add cumin seeds and a pinch of asafoetida (hing). After about 10 seconds, add the boiled potatoes. Sauté the potatoes gently for a couple of minutes to make sure they are coated with the oil. -
Add the Spice Mix:
Now, sprinkle the ground spice mix, amchur (dry mango powder), and salt over the potatoes. Toss the potatoes carefully to ensure the spices coat them evenly. Continue to cook the potatoes, stirring occasionally, until they are golden and crispy on all sides (about 10-15 minutes). -
Finish and Serve:
Once the potatoes are crisp and perfectly roasted, turn off the heat. Squeeze fresh lemon juice over the roasted potatoes for a tangy kick. Serve them hot with tawa paratha and palak raita for a wholesome breakfast or as a side dish with your favorite main course.
Tips for Perfect Masala Roasted Aloo:
- Choose the Right Potatoes: Small, waxy potatoes work best for this recipe as they hold their shape better when roasted.
- Adjust the Spice Level: You can adjust the number of dried red chilies according to your preference for heat.
- Crispiness: For extra crispiness, you can shallow fry the boiled potatoes in the oil before adding the spices. This adds a lovely golden-brown color and texture to the dish.
Enjoy these flavorful and crispy Masala Roasted Aloo as a versatile dish that will surely become a favorite in your culinary repertoire. Whether you’re enjoying them with paratha or simply as a snack, these spiced potatoes will leave you craving more!
