One time my sister-in-law was over for dinner and I made these crazy potatoes quite by fluke. For quite a while she pressurized me for the recipe. Little did she know what had gone into making them and why I thought they were ‘crazy’! Finally, when I did give her the recipe, this is kinda how the recipe went “so boil and cube the potatoes, open your spice cabinet…left to right, put in a teaspoon of each and every spice you have there…”! She did not believe me;-)
Here is the proof that I was telling the truth, so watch the video and learn how to make these (Crazy) Masaledar Aloo!
Ingredients:
Boiled Potatoes – 7 med., cubed (1kg/2.25lb)
Oil – 2 tbsp
Dry Red Chili – 2 or to taste
Curry Leaves – few leaves
Asafoetida – 1/8 tsp
Turmeric Powder/Haldi – 1/4 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Red Chilli Powder – to taste
Amchur/Dry Mango Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chaat Masala – 1/2 tsp
Lemon Juice – to taste
Cilantro – 1 big bunch, finely chopped
Green Chillies – to taste, finely chopped
Method:
1. Boil Potatoes, a little on the firm-side.
2. Peel and allow them to cool down.
3. Cube the potatoes.
4. Sprinkle the dry spices of your choice on the potatoes.
5. Mix well but gently.
6. Add in Salt, a lot of dry spices have salt so do the taste test and mix.
7. In a pan, heat Oil on medium heat.
8. Once the Oil is hot, add in Mustard Seeds and allow them to pop.
9. Add in the Dry Red Chili (optional).
10. Add in Asafoetida, Turmeric Powder, Curry Leaves, Green Chillies in that order.
11. Add in the Potatoes and Mix well.
12. Cook the Potatoes till they are heated all the way through and further if you want them caramelized.
13. Sprinkle some Lemon or Lime Juice and Cilantro. Mix well.
14. Serve as a side dish or as an appetizer.
Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this.
23 Responses to “Masaledar Aloo (Spiced Potatoes)”
This recipe looks very delicious. I think it can be kicked up a notch if adding only half of the cilantro that was shown in the video and adding chopped green garlic after removing it from the stove.
Have you ever served these cold? I would like to take them to a picnic and wonder whether I can make them today and leave them until tomorrow, or whether I should make them up to the frying stage, and then fry them tomorrow morning. All thoughts would be most welcome.
Hi Magpie,
It is possible to eat them cold but we are sure that they will taste a whole lot better warm! We suggest you boil and cut the potatoes and then heat them up just before leaving for your picnic.
Enjoy your picnic!
Hi, I was at the farmers mkt. and an Indian woman was talking to the owner of Juliet Mae Spices. She said she had bought some of his spices in a grocery and they were good. He asks her to smell his curry blend; she is like no way, she makes her own from scratch. She takes one whiff of the curry sample, groans, hands it to her husband who also groans. She reaches into her pocket and pays him for the curry, and all the time he is just smiling. Really just check out Juliet Mae Spices, good enough for my family.
Made this recipe with elbow pasta instead of the potatoes. I lightly fried a bit of cumin seed, onion, two cloves of garlic, and some green chilis and didn’t know what else to do with the pasta so I looked up this recipe. Added the spices you list here to the pasta and then added the onion mixture to the pasta. Very nice.
I’ve made this recipe with the potatoes as well and it is a nice quick recipe. Thank you.
Do you have any recipes that call for Panch Phoran? I came across a recipe that called for Panch Phoran and it sounded so good so I ordered some and now I cannot find the recipe. In fact I can’t find any recipes that call for the 5 spice.
Thank you
I found that this recipe is improved if you add garlic and onions in the beginning and let it fry together with chili and turmeric/asfoetida before adding the potatoes to the frying pan.
hi anuja and hetal
this recepies is wonderful i tried this it was great everyone likes it in my home thanks for that
and shal i add some readymade chicken fry powder also or not pls reply me bye thank u’
You can basically add any kind of spice you like. It will just enhance the flavor. You can also try different spices at different times so that it feels like a new recipe every time — a good change.
Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this.
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April 10th, 2009 at 12:36 pm
very yummy and very quick
[Reply]
April 10th, 2009 at 1:46 pm
This recipe looks very delicious. I think it can be kicked up a notch if adding only half of the cilantro that was shown in the video and adding chopped green garlic after removing it from the stove.
Thanks again for a great recipe.
[Reply]
April 10th, 2009 at 9:21 pm
Thanku Hetal and Anuja, you both are sweet darling, i am impressed.
Happy Easter.
[Reply]
April 12th, 2009 at 4:54 pm
Have you ever served these cold? I would like to take them to a picnic and wonder whether I can make them today and leave them until tomorrow, or whether I should make them up to the frying stage, and then fry them tomorrow morning. All thoughts would be most welcome.
[Reply]
anuja Reply:
April 12th, 2009 at 8:17 pm
Hi Magpie,
It is possible to eat them cold but we are sure that they will taste a whole lot better warm! We suggest you boil and cut the potatoes and then heat them up just before leaving for your picnic.
Enjoy your picnic!
[Reply]
April 12th, 2009 at 7:52 pm
Hi, very yummy….. one request ….. can u post the recipe for apple chutney.
Thanks….
[Reply]
April 14th, 2009 at 4:23 am
Can you tell me how much of the mustard seeds to use? Thanks!
[Reply]
anuja Reply:
April 14th, 2009 at 1:10 pm
We used approximately 1/2 tsp of mustard seeds.
[Reply]
SK Reply:
April 14th, 2009 at 5:10 pm
Thank you, Anuja!
)
[Reply]
April 14th, 2009 at 2:54 pm
hi. i am not able to see any of the videos on your web site lately.
[Reply]
April 15th, 2009 at 7:21 pm
hello Anuja and Hetal, this recipe was so easy and so tasty. I am planning to make it again tonight for a get together, thanks!
[Reply]
May 1st, 2009 at 3:29 pm
Hi, I was at the farmers mkt. and an Indian woman was talking to the owner of Juliet Mae Spices. She said she had bought some of his spices in a grocery and they were good. He asks her to smell his curry blend; she is like no way, she makes her own from scratch. She takes one whiff of the curry sample, groans, hands it to her husband who also groans. She reaches into her pocket and pays him for the curry, and all the time he is just smiling. Really just check out Juliet Mae Spices, good enough for my family.
[Reply]
May 19th, 2009 at 7:38 am
Hey
this is great…so easy to make!!!
thanx to both of you!!
[Reply]
May 26th, 2009 at 6:37 pm
Made this recipe with elbow pasta instead of the potatoes. I lightly fried a bit of cumin seed, onion, two cloves of garlic, and some green chilis and didn’t know what else to do with the pasta so I looked up this recipe. Added the spices you list here to the pasta and then added the onion mixture to the pasta. Very nice.
I’ve made this recipe with the potatoes as well and it is a nice quick recipe. Thank you.
[Reply]
June 18th, 2009 at 4:32 pm
Do you have any recipes that call for Panch Phoran? I came across a recipe that called for Panch Phoran and it sounded so good so I ordered some and now I cannot find the recipe. In fact I can’t find any recipes that call for the 5 spice.
Thank you
[Reply]
October 19th, 2009 at 1:49 am
i tried these n they were great n full of flavor.
[Reply]
December 1st, 2009 at 8:06 am
Dear Anuja and hetal,
Can u advice me on how to make own garam masala?
[Reply]
hetal Reply:
December 1st, 2009 at 11:32 pm
Hi Lavinya,
We have a video for homemade garam masala coming up. Stay tuned.
[Reply]
December 1st, 2009 at 8:07 am
Hi both,
can u tell me the diff between Coriander Powder and powder made from coriander seeds?
[Reply]
hetal Reply:
December 1st, 2009 at 11:31 pm
Hi Durga,
They are both the same thing. I like to powder my own coriander seeds in small batches so that the flavor does not disappear.
[Reply]
January 31st, 2010 at 10:22 pm
I found that this recipe is improved if you add garlic and onions in the beginning and let it fry together with chili and turmeric/asfoetida before adding the potatoes to the frying pan.
[Reply]
February 8th, 2010 at 4:36 pm
hi anuja and hetal
this recepies is wonderful i tried this it was great everyone likes it in my home thanks for that
and shal i add some readymade chicken fry powder also or not pls reply me bye thank u’
[Reply]
hetal Reply:
February 10th, 2010 at 2:35 pm
Hi Vidhya,
You can basically add any kind of spice you like. It will just enhance the flavor. You can also try different spices at different times so that it feels like a new recipe every time — a good change.
[Reply]