Who doesn’t love potatoes! I can eat them anytime, anyway. These Savoury Potatoes are quick and easy. This year I actually grew baby potatoes in a big pot in my backyard. I filled a large pot with some good soil and then buried the potatoes. My harvest pictured below.

The perfect potatoes to plant have some eyes growing (the little white tentacles that start to emerge from the potato). Bury the potatoes so the eyes or tentacles point upwards. Water the pot generously, give it lots of love and voila! A great harvest!

I grew up eating these Savoury Potatoes known as Sukhe Aloo, a quintessential North Indian dish. Mom would typical make these potatoes on a Sunday morning for brunch and serve them with either home baked naan, fried puri or paratha. Yum!

I’ve recreated Mom’s recipe here and it’s as good as her version, which makes me happy. I hope you enjoy it. The steps are so simple. Basically boil, peel and cube the potatoes. Fry the spices in oil and when fragrant, add the potatoes, mix, garnish and enjoy!

Try some of my other potato recipies:

Succulent New Potatoes with Spinach (Aloo Palak)

Detox Green Beans and Potatoes

Sweet Potato & Black Bean Burger

Roasted Potatoes with Rosemary and Garlic

Roasted Sweet Potatoes with Thyme

Savoury Potatoes

Servings

Ingredients

• 1.5 Pound Potatoes I used baby potatoes
• 2 Tablespoon Oil
• 1 Teaspoon Cumin seeds
• 1 Teaspoon Chilli Flakes
• 1 Teaspoon salt
• 1 Teaspoon Cumin ground
• 1 Teaspoon Coriander powder
• 1 Teaspoon Mango powder (amchur)
• 1 Onion finely chopped
• Chopped fresh Cilantro (coriander) for garnish

Servings Ingredients 1.5 Pound Potatoes I used baby potatoes 2 Tablespoon Oil 1 Teaspoon Cumin seeds 1 Teaspoon Chilli Flakes 1 Teaspoon salt 1 Teaspoon Cumin ground 1 Teaspoon Coriander powder 1 Teaspoon Mango powder (amchur) 1 Onion finely chopped Chopped fresh Cilantro (coriander) for garnish

Instructions

1. Boil the potatoes in salted water until soft. Peel (optional) and cut into cubes.
2. Place a large pot on medium heat and add the oil. When the oil shimmers add the cumin seeds and heat until the seeds darken.
3. Add in all the other spices and cook stirring until fragrant, about 1 minute.
4. Add in the potatoes and mix well so the potatoes are infused with the spices.
5. Cover the pot, turn the heat to low and let cook for 5-10 minutes. Stir occasionally to ensure the potatoes don’t stick to the bottom of the pot. Add a couple of tablespoons of water as necessary.
6. Mix in the chopped onions and stir until the onions are all amalgamated. The onions will add a slight crunch to the potatoes.
7. Remove from heat and just the taste to your preference.
8. Garnish with fresh ginger slivers and chopped fresh coriander. Serve hot with any flatbread or as a side dish.