• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Masala Baby Potato Roast

    Published: Dec 7, 2019 | Last Updated On: May 31, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Masala Baby Potato Roast

    5987 shares
    Jump to Recipe

    Masala Baby Potato Roast is a simple and quick to make recipe using baby potatoes and freshly ground masala that can perk up any meal. Here is how to make it.

    Baby Potato Roast served in a bowl.

    Potato is one of the most widely used vegetables in the world and is liked by most people.

    The vegetable is quite versatile in its use and starting from a soup to a mash to the main course,  it can be used in innumerable ways.

    My Sindhi Aloo Tuk, Bengali Aloo Dum and Bombay Potatoes are some of the potato recipes that are loved a by a lot of people and this potato roast is in the same list too.

    This simple Masala Baby Potato Roast  is a family favourite and when I am short of green vegetables at home or wanting to eat something spicy and easy to make, this recipe comes first to my mind.

    The freshly ground spice mix coats the potato and gives them a superb flavour.

    Moreover, the spices such as cumin, pepper, fennel seeds and fresh coriander lend such a refreshing taste to the baby potatoes that the minute you eat them, you become its fan.

    Masala Potato Roast is also a nice starter which can be served during parties or family dinners.

    Sometimes, I even pack Masala Baby Potato Roast in my kiddo’s lunch and top it with some cheese, oh, my sunny boy loves that so much, I tell you!

    Ingredients

    Baby Potato Roast Ingredients

    Baby Potatoes – Use the new Baby potatoes to make this recipe If they are not available, you can use regular potatoes cut into small cubes.

    For the Dry Masala – To make the dry masala, you will need spices like coriander seeds, dry red chillies, black peppercorns, cumin seeds and fennel seeds.

    I used Kashmiri Red Chillies as they give a nice colour to the dish.

    Oil – I have used mustard oil to make this dish. You can use any oil of your choice, like peanut oil, vegetable oil or sesame oil

    Apart from these ingredients, you will need lemon juice, fresh coriander, dry mango powder or amchoor powder etc to make baby potato roast.

    Step by Step Recipe

    Par boil the potatoes with salt and peel them. Keep aside. Dry roast the ingredients for the masala till slightly brown and fragrant.

    Whole spices dry roasting in a pan.

    Cool and grind to make a slightly coarse powder. Keep aside.

    Coarse powder made.

    Heat oil in a pan.

    Oil heating in a pan.

    When the oil is hot, add cumin seeds and hing.

    Cumin seeds and hing added in the pan.

    Once the cumin seeds starts to crackle, add potatoes and fry on high heat till slightly browned from all the sides.

    Peeled potatoes added in the pan.

    Add the ground masala, dry mango powder and salt and fry for a few minutes on low heat.

    Ground masala, dry mango powder and salt added in the pan.

    Sprinkle lemon juice and coriander and mix well. Serve hot with Chapati or Paratha.

    Ready baby potato roast garnished with fresh coriander.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Masala Baby Potato Roast is a simple and quick to make recipe using baby potatoes and freshly ground masala that can perk up any meal. Here is how to make it.

    Masala Baby Potato Roast Recipe

    Masala Baby Potato Roast is a simple and quick to make recipe using baby potatoes and freshly ground masala that can perk up any meal. Here is how to make it.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Calories: 237kcal
    Author: Neha Mathur

    Ingredients 

    • 500 g Baby Potato
    • 4 tablespoon Oil
    • 1 teaspoon Cumin seeds
    • ¼ teaspoon Hing
    • 1 teaspoon Dry Mango Powder
    • Salt to taste
    • 1 tablespoon Lemon juice
    • 2 tablespoon Fresh coriander (Chopped)

    For the Masala

    • 1 tablespoon Coriander seeds
    • 3-4 Kashmiri dry red chilies
    • 1 teaspoon Black peppercorns
    • 1 teaspoon Fennel seeds
    • 1 teaspoon Cumin seeds
    Prevent your screen from going dark

    Instructions

    • Par boil the potatoes with salt and peel them.
    • Keep aside.
    • Dry roast the ingredients for the masala till slightly brown and fragrant.
    • Cool and grind to make a slightly coarse powder.
    • Keep aside.
    • Heat oil in a pan.
    • When the oil is hot, add cumin seeds and hing.
    • Once the cumin seeds starts to crackle, add potatoes and fry on high heat till slightly browned from all the sides.
    • Add the ground masala, dry mango powder and salt and fry for a few minutes on low heat.
    • Sprinkle lemon juice and coriander and mix well.
    • Serve hot with Chapati or Paratha.

    Notes

    If baby potatoes are not available, you can use regular potatoes cut into chunks.

    Nutrition

    Calories: 237kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 575mg | Fiber: 4g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 26mg | Calcium: 44mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

     

    More Veg Curry Recipes

    • Tindora Fry is a North Indian-style spicy stir-fried Ivy gourd sabji. Serve it for your everyday meals with rice or roti (vegan, can be easily made gluten-free).
      North Indian Style Tindora Fry (Stir Fried Ivy Gourd)
    • Vegetable Kadhi is a variation of the traditional North Indian Kadhi cooked with vegetables. It is best served with steamed rice or jeera rice (vegetarian, can be made gluten-free).
      Vegetable Kadhi
    • Sindhi Aloo Tuk is a delicious double-fried potato dish from Sindhi cuisine that is quite addictive. Eat it as a snack or serve it as a side with any meal; you will fall in love with it (vegan, gluten-free).
      Sindhi Aloo Tuk
    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
      Mughlai Shahi Paneer Korma

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP