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+ servings
Masala Potatoes Rai wale Aloo in a bowl

Masala Potatoes-Rai Wale Aloo

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 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Main Course, Salad, Side Dish, Snack
Cuisine Indian
Servings 5
Calories 194 kcal

Ingredients 

Instructions 

  • Thoroughly wash and clean potatoes under running water. Boil the potatoes with enough water to cover them and a pinch of salt in an Instant Pot or pressure cooker for 6-8 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 about 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.

Notes

It takes about 15-20 minutes to boil about 2-pound baby potatoes in a regular pot.

Nutrition Information

Calories: 194kcal

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

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