Masala Roasted Aloo Recipe

Total Time: 50 minutes

Cuisine: Indian


  • salt
  • amchur (dry mango powder)
  • asafoetida (hing)
  • fennel seeds (saunf)
  • black peppercorns
  • coriander (dhania) seeds
  • dry red chillies
  • cumin seeds (jeera)
  • lemon
  • baby potatoes
  • sunflower oil


  • 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