Masala Roasted Aloo Recipe
A vegetarian Indian recipe with baby potatoes, tablespoons sunflower oil, cumin seeds (jeera). Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Masala Roasted Aloo Recipe, first wash the potato and par boil them in the pressure cooker for one or two whistles over medium heat
- 2
Once the pressure released from the cooker, open the cooker, peel the boiled potato and set aside in a bowl
- 3
In a cast iron skillet dry roast the coriander seeds, fennel seeds, cumin seeds, dry red chilies and black peppercorns for the spice mix till they are slightly browned and fragrant
cumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)whole black peppercorns(1 teaspoon)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 4
Turn off the heat and allow it to cool a bit
- 5
Once cooled grind the spice mix into a fine powder
- 6
Transfer to a bowl and keep aside
- 7
The next step is the roast the potatoes
baby potatoes(500 grams) - 8
Heat oil in stir fry pan over medium heat
- 9
Add cumin seeds and asafoetida
cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/4 teaspoon)coriander (dhania) seeds(1 tablespoon)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 10
Once the seeds crackle, add the boiled baby potatoes (aloo) along with fresh spice mix, dry mango powder and salt
baby potatoes(500 grams)cumin seeds (jeera)(1 teaspoon)amchur (dry mango powder)(1 teaspoon)salt - to tastecoriander (dhania) seeds(1 tablespoon)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 11
Stir to combine well and roast the potatoes until they turn crisp from outside
baby potatoes(500 grams) - 12
Garnish the Masala Roasted Aloo with freshly chopped coriander leaves and drizzle lemon juice just before serving
lemon - juice(1)coriander (dhania) seeds(1 tablespoon) - 13
Serve Masala Roasted Aloo along with Rajasthani Kadhi, Satvik Carrot Sprout Salad and Phulka for an everyday meal
Nutrition Facts
Per serving
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Masala Roasted Aloo Recipe
A vegetarian Indian recipe with baby potatoes, tablespoons sunflower oil, cumin seeds (jeera). Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
13 steps- 1
To begin making the Masala Roasted Aloo Recipe, first wash the potato and par boil them in the pressure cooker for one or two whistles over medium heat
- 2
Once the pressure released from the cooker, open the cooker, peel the boiled potato and set aside in a bowl
- 3
In a cast iron skillet dry roast the coriander seeds, fennel seeds, cumin seeds, dry red chilies and black peppercorns for the spice mix till they are slightly browned and fragrant
cumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)whole black peppercorns(1 teaspoon)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 4
Turn off the heat and allow it to cool a bit
- 5
Once cooled grind the spice mix into a fine powder
- 6
Transfer to a bowl and keep aside
- 7
The next step is the roast the potatoes
baby potatoes(500 grams) - 8
Heat oil in stir fry pan over medium heat
- 9
Add cumin seeds and asafoetida
cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/4 teaspoon)coriander (dhania) seeds(1 tablespoon)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 10
Once the seeds crackle, add the boiled baby potatoes (aloo) along with fresh spice mix, dry mango powder and salt
baby potatoes(500 grams)cumin seeds (jeera)(1 teaspoon)amchur (dry mango powder)(1 teaspoon)salt - to tastecoriander (dhania) seeds(1 tablespoon)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 11
Stir to combine well and roast the potatoes until they turn crisp from outside
baby potatoes(500 grams) - 12
Garnish the Masala Roasted Aloo with freshly chopped coriander leaves and drizzle lemon juice just before serving
lemon - juice(1)coriander (dhania) seeds(1 tablespoon) - 13
Serve Masala Roasted Aloo along with Rajasthani Kadhi, Satvik Carrot Sprout Salad and Phulka for an everyday meal
About this recipe
A vegetarian Indian recipe with baby potatoes, tablespoons sunflower oil, cumin seeds (jeera). Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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