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Masala Potatoes Rai wale Aloo in a bowl


Safiya | Feast with Safiya
Potatoes cooked in Indian spices and tempered with mustard seeds. This potato recipe makes a great gluten-free snack or meal. Easy to prepare and cook.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer, Breakfast, Main Course, Salad, Side Dish, Snack
Cuisine Indian
Servings 5
Calories 194 kcal


  • 2 pound Baby Potatoes
  • 3 tablespoon Cooking Oil
  • 1 teaspoon Mustard seeds
  • 1 1/2 teaspoon Ginger-Garlic paste
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Kashmiri Chili powder
  • Salt to taste
  • 1 tablespoon Chopped Cilantro
  • 1/2 Lemon


  • Boil the potatoes with a pinch of salt in an Instant Pot for 10 minutes on low pressure. Release the steam and transfer the potatoes into a large bowl with cold water. Let the potatoes rest in cold water for 10 minutes for easy peeling. Peel the skin off of the potatoes and set them aside.¬†
  • Heat the oil in a large skillet or a wok on medium heat. Add mustard seeds to the hot oil. Once the mustard seeds start to pop, bring the heat down to low.
  • Now add ginger-garlic paste, turmeric, salt, and cumin-coriander powder. Stir continually and cook for few seconds then add Kashmiri chili powder.
  • Quickly add boiled potatoes and toss them gently to coat the spices.¬†Turn off the heat and garnish it with fresh cilantro and a squeeze of lemon juice.
  • Serve it hot with Roti or Indian fryums.


Keyword Bhungra Bateka, Gluten-Free, Masala Potatoes, Rai wale Aloo, Vegan