Get ready to embark on a culinary journey that will transport your taste buds straight to the heart of India! This Potato Masala Potato Paliya is not just a side dish – it's a flavor explosion that promises to elevate your everyday meals from ordinary to extraordinary. With its golden, crispy exterior and soft, perfectly seasoned interior, this recipe is about to become your new obsession. Whether you're a seasoned cook or a kitchen novice, this simple yet incredibly delicious dish will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 1 onion, chopped
- 2 green chilies, slit
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 tablespoon oil
- Salt, to taste
- Fresh coriander, for garnish
Instructions
- Wash and peel the potatoes, then cut them into medium-sized dice of approximately 1-inch cubes. Ensure the pieces are uniform for even cooking.
- Finely chop the onion and slit the green chilies lengthwise, removing seeds if you prefer less heat.
- Heat oil in a large skillet or kadai over medium heat. Allow the oil to become hot but not smoking.
- Add mustard seeds to the hot oil and let them splutter and pop, which typically takes about 30-45 seconds.
- Immediately add chopped onions and green chilies. Sauté until onions turn translucent and slightly golden, stirring continuously to prevent burning.
- Sprinkle turmeric powder over the onions and mix well, allowing the spice to release its aromatic flavor for about 30 seconds.
- Add diced potatoes to the pan, stirring to coat them evenly with the onion-turmeric mixture.
- Sprinkle salt to taste, ensuring even distribution across the potatoes.
- Cover the pan and cook on low-medium heat, stirring occasionally to prevent sticking. Cook until potatoes are tender and can be easily pierced with a fork, approximately 20-25 minutes.
- Once potatoes are fully cooked, remove the lid and let any excess moisture evaporate, creating a slightly crisp exterior.
- Garnish with freshly chopped coriander leaves, adding a burst of fresh flavor and color.
- Serve hot as a side dish or as part of a traditional Indian meal with rice or roti.
Tips
- Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture and flavor absorption.
- Uniform Cutting is Key: Dice your potatoes into equal-sized cubes to ensure even cooking and consistent texture.
- Control the Heat: Keep your flame on low-medium to prevent burning and allow the potatoes to cook through completely.
- Spice Timing Matters: Add turmeric after the onions to prevent burning and release its full aromatic potential.
- Don't Rush the Cooking: Patience is crucial. Let the potatoes cook slowly to develop a beautiful golden crust and tender interior.
- Fresh Herbs Make a Difference: Use freshly chopped coriander just before serving to add a burst of color and fresh flavor.
- Optional Flavor Boosters: For extra depth, you can add a pinch of garam masala or cumin seeds along with the mustard seeds.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
