Masala Potatoes Recipe
  • 400g boiled potatoes
  • 1 tsp Garam Masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp chilli powder (less or more as per taste)
  • 1 tsp fennel powder
  • 1 cup zucchini finely chopped
  • 1 cup capsicum finely chopped
  • 1/2 cup coconut milk
  • 1/3 cup water
  • 3 tbsp oil
  • 3 tbsp roughly chopped fresh coriander (optional)
  • Salt taste


  • Once cooled down, peel the boiled potatoes and cut them in cubes (3-4 cms). Pat dry the potatoes if too wet.
  • Heat up the oil in a large and deep non stick frying pan.
  • Throw in the potatoes and cook on high heat until slightly crispy, stir occasionally. Take them out and keep aside.
  • In the same pan add zucchini and capsicums and cook on medium heat for 4-5 minutes or until soft, while stirring occasionally.
  • Stir in all the spices. Add coconut milk, water, and salt and mix well.
  • Cook on low-med heat for 3-5 minutes or until sauce becomes thick. Stir occasionally.
  • Toss in the crispy potatoes. Make sure they are well coated with the sauce.
  • Switch off the heat and mix through the fresh coriander.
  • Serve hot with roti/vegan naan

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