Masaledar Aloo (Spiced Potatoes)

One time my sister-in-law was over for dinner and I made these crazy potatoes quite by fluke. For quite a while she pressurized me for the recipe. Little did she know what had gone into making them and why I thought they were ‘crazy’! Finally, when I did give her the recipe, this is kinda how the recipe went “so boil and cube the potatoes, open your spice cabinet…left to right, put in a teaspoon of each and every spice you have there…”! She did not believe me! Here is the proof that I was telling the truth.
Long story short, I love how these Masaledar Alu taste so different every time I make them and it’s a great way to get rid of some of those spices you have in your cabinets that you don’t use on a regular basis. Watch the video and learn how to make these (Crazy) Masaledar Aloo!
Video at the end of

Prep Time: 40 minutes (including boiling the potatoes)
Cook Time: 10 minutes
Serves: 8-10 as appetizer and 6-8 as subzi


Boiled Potatoes – 7 medium, peeled and cubed (approx 1 kg / 2.25 lb)
Oil – 2 tbsp
Dry Red Chili – 2 or to taste
Curry Leaves – few leaves
Asafoetida – 1/8 tsp
Turmeric Powder/Haldi – 1/4 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Red Chilli Powder – to taste
Amchur/Dry Mango Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chaat Masala – 1/2 tsp
Lemon Juice – to taste
Cilantro – 1 big bunch, finely chopped
Green Chillies – to taste, finely chopped


1. Boil Potatoes, a little on the firm-side.
2. Peel and allow them to cool down.
3. Cube the potatoes.
4. Sprinkle the dry spices of your choice on the potatoes.
5. Mix well but gently.
6. Add in Salt, a lot of dry spices have salt so do the taste test and mix.
7. In a pan, heat Oil on medium heat.
8. Once the Oil is hot, add in Mustard Seeds and allow them to pop.
9. Add in the Dry Red Chili (optional).
10. Add in Asafoetida, Turmeric Powder, Curry Leaves, Green Chillies in that order.
11. Add in the Potatoes and Mix well.
12. Cook the Potatoes till they are heated all the way through and further if you want them caramelized.
13. Sprinkle some Lemon or Lime Juice and Cilantro. Mix well.
14. Serve as a side dish or as an appetizer.

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How to make aloo chaat, alu chat, chat-pate aloo, chatpate alu, spicy potatoes dish

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37 thoughts on “Masaledar Aloo (Spiced Potatoes)

  1. I made this dish for the second time today. Came out really good. My husband had it plain without any rice or roti. Made one variation this time. Added Kasori Methi at the end. Just love the flavor of kasori methi.

  2. HELLO,

    I am New to Indian Cooking and I don’t own a Pressure Cooker so it would be nice to know how to cook Daal in a pot with how much water?


    FINALLY, What is Asafoetida? And, where to find it?

    Thank you,

  3. Hi guys.. I recently got married n m just 24.. I had never ever cooked before.. But your website is a saviour.. Can u believe every single thing i make is picked up from here n my husband think m a pro.. Just dont ever wnt him to find out the actual reason.. 🙂 Love u..

  4. Hi! i just saw this video and trust me Anuja…once when my mom was not at home and i was really hungry and i wanted 2 eat sumth’n spicy and yummy so i incidentally tried the same recipe….woooooow! what a coincidence…

  5. Dear Anuja…..I really enjoy your food….the the way you both teach….can you please tell me from where do u get this ….spoon…which you are using it right now for mixing…the RED one….you have so many diff colors of them…plz tell me i would like to get them for self…thanks a lot….and wishing you success and you work

  6. Hi Hetal & Anuja,u guys r doing a gr8 job..i tried out this spiced potato.. it came out very well..i jus made small changes. i added some onions n tomato.Also added grated garlic n ginger. the other stuffs were the same as said by u. i cooked this as a side dish for the veg.biriyani.everyone liked it.. lemon juice n chaat masala turns this dish to be too yummy,,thanks a lot..!!!

  7. hi anuja and hetal
    this recepies is wonderful i tried this it was great everyone likes it in my home thanks for that
    and shal i add some readymade chicken fry powder also or not pls reply me bye thank u’

    1. Hi Vidhya,

      You can basically add any kind of spice you like. It will just enhance the flavor. You can also try different spices at different times so that it feels like a new recipe every time — a good change.

  8. I found that this recipe is improved if you add garlic and onions in the beginning and let it fry together with chili and turmeric/asfoetida before adding the potatoes to the frying pan.

    1. Hi Durga,

      They are both the same thing. I like to powder my own coriander seeds in small batches so that the flavor does not disappear.

  9. Do you have any recipes that call for Panch Phoran? I came across a recipe that called for Panch Phoran and it sounded so good so I ordered some and now I cannot find the recipe. In fact I can’t find any recipes that call for the 5 spice.
    Thank you

  10. Made this recipe with elbow pasta instead of the potatoes. I lightly fried a bit of cumin seed, onion, two cloves of garlic, and some green chilis and didn’t know what else to do with the pasta so I looked up this recipe. Added the spices you list here to the pasta and then added the onion mixture to the pasta. Very nice.

    I’ve made this recipe with the potatoes as well and it is a nice quick recipe. Thank you.

  11. Hi, I was at the farmers mkt. and an Indian woman was talking to the owner of Juliet Mae Spices. She said she had bought some of his spices in a grocery and they were good. He asks her to smell his curry blend; she is like no way, she makes her own from scratch. She takes one whiff of the curry sample, groans, hands it to her husband who also groans. She reaches into her pocket and pays him for the curry, and all the time he is just smiling. Really just check out Juliet Mae Spices, good enough for my family.

  12. hello Anuja and Hetal, this recipe was so easy and so tasty. I am planning to make it again tonight for a get together, thanks!

  13. Have you ever served these cold? I would like to take them to a picnic and wonder whether I can make them today and leave them until tomorrow, or whether I should make them up to the frying stage, and then fry them tomorrow morning. All thoughts would be most welcome.

    1. Hi Magpie,
      It is possible to eat them cold but we are sure that they will taste a whole lot better warm! We suggest you boil and cut the potatoes and then heat them up just before leaving for your picnic.
      Enjoy your picnic!

  14. This recipe looks very delicious. I think it can be kicked up a notch if adding only half of the cilantro that was shown in the video and adding chopped green garlic after removing it from the stove.

    Thanks again for a great recipe.

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