Welcome to a recipe that transforms the humble new potato into an aromatic and unforgettable side dish! This Indian-Style Spiced New Potatoes recipe is a celebration of flavor, bringing the vibrant tastes of Indian cuisine right to your kitchen with minimal effort. The secret lies in toasting whole spices like coriander and mustard seeds, a simple technique that unlocks their deep, fragrant potential. It's a perfect way to elevate a simple ingredient and surprise your family and friends with a dish that is both comforting and excitingly different.
Indian-Style Spiced New Potatoes
Ingredients for Indian-Style Spiced New Potatoes
- 600 g new potatoes
- 100 g green onions
- 30 ml olive oil for frying
- 20 g butter
- 2 tsp mustard seeds
- 2 tsp coriander seeds
- 1 tsp ground red paprika
- sea salt
How to Make Indian-Style Spiced New Potatoes
Start by boiling the potatoes. Soak the tubers in cold water to wash off any dirt and sand. Place them in a deep pot and cover completely with boiling water. Put the pot on the stove; once the water boils, reduce the heat and cook for 15-20 minutes (for small tubers).
Boiling the new potatoes
To easily peel vegetables boiled in their skins, including potatoes, drain the hot water immediately after they are cooked and pour cold tap water over them. After this cold bath, the skin will slip off with a gentle touch.
Peeling the boiled potatoes
In a heavy-bottomed or non-stick skillet, heat the olive oil for frying, then add the butter. Add small potatoes whole; cut larger ones in half or into quarters. Fry in batches to avoid overcrowding the pan, which ensures a beautiful, golden-brown crust.
Frying the potatoes in a mix of olive oil and butter
To the same skillet, add coarsely chopped onion, and after 3-4 minutes, add the green onions. Sauté until soft.
Sautéing green and regular onions
The most important part of the recipe is the spices, which need to be prepared correctly. Heat a cast-iron skillet (without oil!) until it’s quite hot. Add the coriander seeds, and after about 2 minutes, add the mustard seeds. Be careful, as mustard seeds tend to pop and fly out of the pan—protect your eyes and hands. When the seeds darken and a light smoke appears, remove from the heat. Leave half of the toasted spices whole and grind the other half in a mortar.
Adding the spices
Season the vegetables with ground red paprika, then add both the whole and ground seeds.
Salting and mixing the vegetables
Now, salt everything together and mix thoroughly. For this volume of ingredients, you’ll need about 5 g of coarse sea salt, but this is a matter of personal taste—you may find you need more or less.
Letting the vegetables infuse with spices
Let it sit for just a few minutes to allow the salt and spices to blend with the vegetables.
Indian-Style Spiced New Potatoes
And there you have it—a pan full of beautifully golden, fragrant, and utterly delicious Indian-style potatoes! This dish is incredibly versatile. Serve it as a hearty side with grilled chicken or fish, or let it be the star of a vegetarian meal alongside a cool yogurt raita and some fresh naan bread. The leftovers, if you have any, are fantastic reheated the next day. We hope this recipe inspires you to explore the wonderful world of spices and brings a touch of warmth and flavor to your table. Enjoy every bite!
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