Masala Roasted Aloo Recipe
Masala Roasted Aloo is an easy recipe where baby potatoes are roasted in everyday masalas. Serve it with Rajasthani Kadhi, Satvik Carrot Sprout Salad and Phulka for an everyday meal.
Masala Roasted Aloo Recipe is a simple potato recipe which is full of flavors and spices from the freshly ground spice mix. It goes very well with any Indian bread but usually served with Paratha or Puri.
Masala Roasted Aloo can be packed for the kids lunch box as well and it is a great meal to pack for the long distance traveling with family. If you are looking for Baby Potato Recipe to serve with Phulkas, you can give this recipe a try.
Did you know: Potatoes are known be to be packed with phytonutrients that include carotenoids, flavonoids and caffeic acid. These substances are known to help prevent cell damage, help in digestion, heart health, blood pressure and even cancer prevention.
Serve Masala Roasted Aloo along with Rajasthani Kadhi, Satvik Carrot Sprout Salad and Phulka for an everyday meal.
If you like this recipe, you can also try other Baby Potato recipes such as
10 M
40 M
50 M
4 Servings
Ingredients
- 500 grams Baby Potatoes
- 4 tablespoons Sunflower Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
- 1 Lemon , Juice Ingredients for the spice mix
- 1 tablespoon Coriander (Dhania) Seeds
- 4 Dry Red Chillies
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Fennel seeds (Saunf)
- 1/2 teaspoon Cumin seeds (Jeera)
How to make Masala Roasted Aloo Recipe
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. Once the pressure released from the cooker, open the cooker, peel the boiled potato and set aside in a bowl.
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.
Turn off the heat and allow it to cool a bit. Once cooled grind the spice mix into a fine powder. Transfer to a bowl and keep aside.
The next step is the roast the potatoes. Heat oil in stir fry pan over medium heat. Add cumin seeds and asafoetida.
Once the seeds crackle, add the boiled baby potatoes (aloo) along with fresh spice mix, dry mango powder and salt.
Stir to combine well and roast the potatoes until they turn crisp from outside.
Garnish the Masala Roasted Aloo with freshly chopped coriander leaves and drizzle lemon juice just before serving.
Serve Masala Roasted Aloo along with Rajasthani Kadhi, Satvik Carrot Sprout Salad and Phulka for an everyday meal.
