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Masala Aloo Potatoes

Kathy Gori
A simple Indian potato dish, known as masala aloo, is a great recipe often served to celebrate Holi. It literally brings new life to the table with its bold spices.
Course Side
Cuisine Indian


  • 3 Yukon Gold potatoes
  • 1 Tbs rice flour
  • 2 Tbs coconut oil
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp Kashmiri chili
  • 1/4 tsp turmeric
  • 1 tsp salt
  • 2 Tbs fresh chopped cilantro


  • Halve the potatoes and boil them for about 15 minutes or until they are tender.
  • When they are done, run them under cold water to stop the cooking process and let them cool down.
  • When they've dried and cooled, slip the skins off and cut the pieces into quarters.
  • Sprinkle the potato pieces with the rice flour. Coat them well.
  • In a skillet or kadhai heat 2 Tbs of coconut or other vegetable oil.
  • When the oil is hot add in the cumin seeds. When the cumin seeds start to crackle, add in all the other spices.
  • Keep the heat low and stir the spices around well so that they are mixed into the hot oil.
  • When everything is well mixed with the oil, add in the rice flour coated potato pieces.
  • Stir them around so that the potato pieces are covered in the spices. Cook them this way for about 7 minutes. Keep stirring so nothing burns. Sprinkle the chopped cilantro over the potatoes and serve them up!