Chunky potatoes coated in a deeply spiced tomato masala, fragrant with whole tempered mustard and cumin seeds, turmeric, and garam masala, sharpened at the end with lemon juice and scattered with fresh coriander. Substantial and aromatic, with a bright, fresh finish.
1piece
3tbsp
1tsp
1tsp
3clove
2tbsp
800g
1,030ml
1tsp
1piece
30g
0.5tsp
1tsp
1.5tsp
2piece
1tbsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 3clove | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 800g | — | — | |
| 8 | | 1,030ml | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1piece | — | — | |
| 11 | | 30g | — | — | |
| 12 | | 0.5tsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 1.5tsp | — | — | |
| 15 | | 2piece | — | — | |
| 16 | | 1tbsp | — | — | |
| 17 | | 1tsp | — | — |
Peel the onion, discarding the papery skin.
Yellow onion · 1 piece
Pour the vegetable oil into a large frying pan and set it over a medium-high heat.
Vegetable oil · 3 tbsp
Add the mustard seeds to the hot oil.
Mustard seeds · 1 tspAdd the cumin seeds to the oil with the mustard seeds.
Cumin seeds · 1 tspFry the mustard and cumin seeds, stirring, until they begin to pop and crackle.
Add the sliced onion to the tempered seeds.
Sauté the onion with the seeds, stirring regularly, until soft and golden.
Crush each garlic clove with the flat of the knife and pull away the skin.
Garlic clove · 3 cloveAdd the chopped garlic to the sautéed onion. Take the pan off the heat while you prepare the next ingredients.
Roughly chop the coriander leaves and transfer them to a small bowl to set aside.
Coriander leaves · 2 tbsp
Rinse the potatoes under cold running water.
New potato · 800 g
Peel the rinsed potatoes, removing all the skin.
Chop the peeled potatoes into large chunky pieces of roughly 3 cm.
Tip the potato chunks into a large saucepan.
Pour in enough cold water to cover the potato chunks by a few centimetres.
Cold water · 1 litreAdd the salt to the potatoes and cold water.
Salt · 0.5 tspBring the water to a rolling boil over a high heat.
Reduce the heat and simmer the 3 cm potato chunks for about 8–9 minutes, until a knife just slides in; stop there so they hold together in the masala.
Carefully tip the simmered potatoes through a colander into a medium bowl to drain, then set aside.
Rinse the green chilli under cold running water.
Green chilli · 1 pieceTransfer the rinsed green chilli from the colander to the chopping board.
Finely chop the rinsed green chilli.
Put the pan back over the heat, then add the chopped green chilli.
Rinse the piece of ginger under cold running water.
Ginger · 30 gPeel the rinsed ginger with a peeler.
Grate the peeled ginger on the fine side of a grater.
Add the grated ginger to the onion, mustard seeds, garlic, green chilli, oil and cumin seeds in the pan.
Sauté everything together, stirring constantly, for about a minute until the ginger and chilli are fragrant.
Add the ground turmeric to the cooked aromatics.
Ground turmeric · 0.5 tspAdd the ground cumin to the spiced onion base.
Ground cumin · 1 tspAdd the ground coriander to the spiced onion base.
Ground coriander · 1.5 tspAdd a splash of cold water to the spiced base to help the spices cook without catching.
Cold water · 2 tbspStir the water into the spiced base, scraping the bottom of the pan, until it forms a thick paste.
Chop the tomatoes roughly into 2 cm chunks.
Ripe tomatoes · 2 pieceAdd the chopped tomatoes to the spice paste.
Season the tomato and spice mixture with the salt.
Salt · 0.5 tspSimmer the mixture over a medium heat, stirring occasionally, until the tomatoes have broken down into a thick, richly spiced masala.
Add the drained potatoes to the tomato masala.
Toss the potatoes thoroughly through the masala until every chunk is well coated in the spiced tomato sauce.
Sauté the coated potatoes over a medium-high heat, turning occasionally, until the masala clings to them with a slight crust forming on the edges.
Pour the lemon juice over the sautéed potatoes.
Lemon juice · 1 tbspSprinkle the garam masala evenly over the potatoes.
Garam masala · 1 tspStir everything together gently so the garam masala and lemon juice are evenly distributed through the potatoes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the onion, discarding the papery skin.⏱ 15sResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Slice the peeled onion into thin half-moons.⏱ 30sResultSliced yellow onionused in step 7 |
| 3 | 3 tbsp | | Pour the vegetable oil into a large frying pan and set it over a medium-high heat.⏱ 5sResultVegetable oil |
| 4 | 1 tsp | | Add the mustard seeds to the hot oil.⏱ 5sResultVegetable oil and mustard seeds |
| 5 | 1 tsp | | Add the cumin seeds to the oil with the mustard seeds.⏱ 5sResultVegetable oil and mustard seeds and cumin seeds |
| 6 | — | | Fry the mustard and cumin seeds, stirring, until they begin to pop and crackle.⏱ 1 minResultTempered seeds |
| 7 | Sliced yellow onionstep 2 | | Add the sliced onion to the tempered seeds.⏱ 5sResultTempered seeds and sliced yellow onion |
| 8 | — | | Sauté the onion with the seeds, stirring regularly, until soft and golden.⏱ 9 minResultSautéed onion |
| 9 | 3 clove | | Crush each garlic clove with the flat of the knife and pull away the skin.⏱ 20sResultPeeled garlic cloves |
| 10 | Peeled garlic clovesstep 9 | | Chop the peeled garlic cloves finely.⏱ 30sResultChopped garlic |
| 11 | Chopped garlicstep 10 | | Add the chopped garlic to the sautéed onion. Take the pan off the heat while you prepare the next ingredients.⏱ 5sResultRoughly chopped garlic and sautéed onion |
| 12 | 2 tbsp | | Roughly chop the coriander leaves and transfer them to a small bowl to set aside.⏱ 20sResultChopped corianderused in step 47 |
| 13 | 800 g | | Rinse the potatoes under cold running water.⏱ 30sResultRinsed potatoes |
| 14 | — | | Peel the rinsed potatoes, removing all the skin.⏱ 2 minResultPeeled potatoes |
| 15 | — | | Chop the peeled potatoes into large chunky pieces of roughly 3 cm.⏱ 1 minResultRoughly chopped potatoes |
| 16 | Roughly chopped potatoesstep 15 | | Tip the potato chunks into a large saucepan.⏱ 5sResultRoughly chopped potatoes |
| 17 | 1 litre | | Pour in enough cold water to cover the potato chunks by a few centimetres.⏱ 5sResultRoughly chopped potatoes and cold water |
| 18 | 0.5 tsp | | Add the salt to the potatoes and cold water.⏱ 5sResultRoughly chopped potatoes and cold water and salt |
| 19 | — | | Bring the water to a rolling boil over a high heat.⏱ 5 minResultBoiled potatoes |
| 20 | — | | Reduce the heat and simmer the 3 cm potato chunks for about 8–9 minutes, until a knife just slides in; stop there so they hold together in the masala.⏱ 9 minResultSimmered potatoes |
| 21 | Simmered potatoesstep 20 | | Carefully tip the simmered potatoes through a colander into a medium bowl to drain, then set aside.⏱ 15sResultDrained potatoesused in step 40 |
| 22 | 1 piece | | Rinse the green chilli under cold running water.⏱ 30sResultRinsed Green Chilli |
| 23 | — | | Transfer the rinsed green chilli from the colander to the chopping board.⏱ 5sResultRinsed green chilli |
| 24 | — | | Finely chop the rinsed green chilli.⏱ 20sResultChopped green chilli |
| 25 | Chopped green chillistep 24 | | Put the pan back over the heat, then add the chopped green chilli.⏱ 5sResultRoughly chopped garlic and sautéed onion and chopped green chilli |
| 26 | 30 g | | Rinse the piece of ginger under cold running water.⏱ 30sResultRinsed ginger |
| 27 | — | | Peel the rinsed ginger with a peeler.⏱ 20sResultPeeled ginger |
| 28 | — | | Grate the peeled ginger on the fine side of a grater.⏱ 20sResultGrated ginger |
| 29 | Grated gingerstep 28 | | Add the grated ginger to the onion, mustard seeds, garlic, green chilli, oil and cumin seeds in the pan.⏱ 5sResultGrated ginger and roughly chopped garlic mixture |
| 30 | — | | Sauté everything together, stirring constantly, for about a minute until the ginger and chilli are fragrant.⏱ 1 minResultSoftened aromatics |
| 31 | 0.5 tsp | | Add the ground turmeric to the cooked aromatics.⏱ 5sResultSoftened aromatics and ground turmeric |
| 32 | 1 tsp | | Add the ground cumin to the spiced onion base.⏱ 5sResultSoftened aromatics and ground turmeric and ground cumin |
| 33 | 1.5 tsp | | Add the ground coriander to the spiced onion base.⏱ 5sResultSoftened aromatic and ground turmeric mixture |
| 34 | 2 tbsp | | Add a splash of cold water to the spiced base to help the spices cook without catching.⏱ 5sResultSoftened aromatic and ground turmeric mixture |
| 35 | — | | Stir the water into the spiced base, scraping the bottom of the pan, until it forms a thick paste.⏱ 30sResultToasted spice paste |
| 36 | 2 piece | | Chop the tomatoes roughly into 2 cm chunks.⏱ 40sResultChopped tomatoes |
| 37 | Chopped tomatoesstep 36 | | Add the chopped tomatoes to the spice paste.⏱ 5sResultToasted spice paste and chopped tomatoes |
| 38 | 0.5 tsp | | Season the tomato and spice mixture with the salt.⏱ 5sResultToasted spice paste and chopped tomatoes and salt |
| 39 | — | | Simmer the mixture over a medium heat, stirring occasionally, until the tomatoes have broken down into a thick, richly spiced masala.⏱ 9 minResultReduced tomato masala |
| 40 | Drained potatoesstep 21 | | Add the drained potatoes to the tomato masala.⏱ 5sResultReduced tomato masala and drained potatoes |
| 41 | — | | Toss the potatoes thoroughly through the masala until every chunk is well coated in the spiced tomato sauce.⏱ 1 minResultCoated potatoes |
| 42 | — | | Sauté the coated potatoes over a medium-high heat, turning occasionally, until the masala clings to them with a slight crust forming on the edges.⏱ 6 minResultSautéed potatoes |
| 43 | 1 tbsp | | Pour the lemon juice over the sautéed potatoes.⏱ 5sResultSautéed potatoes and lemon juice |
| 44 | 1 tsp | | Sprinkle the garam masala evenly over the potatoes.⏱ 5sResultSautéed potatoes and lemon juice and garam masala |
| 45 | — | | Stir everything together gently so the garam masala and lemon juice are evenly distributed through the potatoes.⏱ 30sResultSpiced potatoes |
| Total Time | 41 min | ||
| Nutrient | Per serving |
|---|---|
| 257kcal | |
| 5g | |
| 11g | |
| 2g | |
| 36g | |
| 3g | |
| 4g | |
| 333mg |
Chunky potatoes coated in a deeply spiced tomato masala, fragrant with whole tempered mustard and cumin seeds, turmeric, and garam masala, sharpened at the end with lemon juice and scattered with fresh coriander. Substantial and aromatic, with a bright, fresh finish.
What you’ll doYou will boil chunky new potatoes until just tender while separately building a masala: whole mustard and cumin seeds are tempered in hot oil until they pop, then onion, garlic, chilli, and ginger are cooked down before ground spices are stirred in with a splash of water to form a paste. Chopped tomatoes go in next and are simmered until they collapse into a thick sauce. The drained potatoes are folded through, then sautéed until the masala grips them with slightly crisped edges, before lemon juice and garam masala are stirred through at the last moment.
