Punjabi Masala Aloo

    35 mins

    This is the famous spicy aloo dish from Punjab. Have it rolled into a chapati, on top of tandoori roti or with puri, it's always yummy!

    24 people made this

    Serves: 4 

    • 6 whole potatoes
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground coriander
    • 1 teaspoon amchoor (dried mango powder)
    • 1/2 teaspoon crushed red chilli flakes, or to taste
    • 1 1/4 teaspoons salt
    • 3 tablespoons vegetable oil
    • 1 1/2 teaspoons whole cumin seeds

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cool to room temperature.
    2. Once the potatoes have cooled, peel and cut into bite-sized cubes. Place into a mixing bowl, and sprinkle with ground cumin, coriander, amchoor, red pepper flakes, and salt. Toss gently to evenly coat the potatoes with the spices.
    3. Heat the vegetable oil in a large skillet over medium heat. Stir in the whole cumin seeds, and cook until they begin to pop, about 30 seconds. Add the potatoes; cook, stirring occasionally until the potatoes have heated through.

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    Reviews in English (1)


    This is very easy to make and utterly delicious! Great with rice and dal. I also tried it as a samosa filling and it was perfect. The only changes were: I cubed and pressure cooked the potatoes to save time instead of boiling them whole and then cubing them. Also, I used lemon juice instead of amchoor which I didn't have. Many thanks, DesiCook22.  -  25 Aug 2013