Easy Indian-style potatoes recipe
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Serves:     people
Notes from Anna
  • This healthy, tasty recipe will soon become one of your favourite ways of preparing potatoes.
  • You can leave the chilli flakes out if you prefer a milder flavour or you are cooking for children.


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  1. Peel the potatoes and cut into large cubes. Peel and finely slice the shallot. Make the stock according to packet instructions.
  2. POP Warm the oil in a shallow pan. Add the cumin and mustard seeds. When the mustard seeds start to pop after about 30 seconds, add the sliced shallot, sprinkle with a little salt and cook for 2 minutes, stirring continuously.
  3. Add the potatoes, turmeric and chilli flakes. Stir well to combine and cook for 5 minutes.
  4. Add the stock, bring to a simmer and cover the pan with a lid. Simmer for about 25 minutes or until the potatoes are soft and the liquid has been absorbed.

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