Masala potatoes have become one of the most searched and downloaded recipes in Australia this year – and it’s easy to understand why. They’re comforting, affordable and packed with flavour, using pantry spices and humble potatoes to create a dish that feels anything but basic.
Whether served as a side, a meat-free main or tucked into wraps or bowls, these easy masala potatoes come together quickly and deliver bold, warming spice without any fuss.
Easy Masala Potatoes Recipe
Serves: 4
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients
1 kg potatoes (white or red), cut into bite-sized pieces
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp paprika
½ tsp turmeric
½ tsp chilli powder (optional)
Salt, to taste
2 tbsp tomato paste or crushed tomatoes
¼ cup water
Fresh coriander, to serve
Lemon wedges, to serve
Method
Place potatoes in a large saucepan of salted water. Bring to the boil and cook for 10 minutes, until just tender. Drain well.
Heat olive oil in a large frying pan over medium heat. Add onion and cook for 5 minutes until soft.
Stir in garlic and ginger and cook for 30 seconds until fragrant.
Add cumin, coriander, garam masala, paprika, turmeric and chilli powder. Stir for 1 minute to toast the spices.
Add tomato paste and water, stirring to form a thick sauce.
Add drained potatoes and gently toss to coat in the masala.
Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden and slightly crisp at the edges.
Season with salt, garnish with fresh coriander and serve with lemon wedges.
Serving ideas
Serve alongside grilled chicken or fish
Spoon into wraps or flatbreads with yoghurt
Enjoy as a vegetarian main with rice and salad
Tips & variations
For extra crispiness, finish under the grill for 5 minutes.
Add frozen peas or spinach for extra veg.
Swap olive oil for ghee for a richer flavour.
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