Stir Fried Potatoes Indian Style

Yields: 4-7


  • Cumin Seeds Variation
  • Cilantro Variation


  • 2 Lbs Potatoes (Red or White)
  • 2 tbsp Olive or Canola Oil
  • 1 tsp Whole Mustard Seeds, Any Color
  • Red Cayenne powder 1 Teaspoon (Optional)
  • Turmeric 1 Pinch
  • Salt 1 Teaspoon to taste


  • Boil the potatoes just like you would for potato salad, i.e., Fully cooked but still firm not mushy.
  • Peel the potatoes either before or after cooking;
  • Drain the hot water and cover it in cold water until the potatoes are cold
  • Now cut the potatoes into small cubes and set aside.
  • Now heat a large skillet or sauce pan with the oil. When the oil is hot (not smoking) throw the mustard seeds and place a cover over the skillet.
  • Listen very carefully. When the mustard seeds start popping vigorously, turn the heat off.
  • Burned mustard seeds taste terrible!!
  • When the mustard seeds have finished popping, add the potatoes and turn up the heat.
  • Now add the turmeric and Cayenne powder.
  • Roast the potatoes for 2-3 minutes, stirring them constantly.
↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Cumin Seeds Variation


  • 1/2 tsp Cumin seeds
  • 1 tsp Cumin Powder


  • add it to the oil as soon as the mustard seeds have finished popping and roast these for 1 minute before proceeding
  • You may also add cumin powder. If you do, add it at the same time you add turmeric and cayenne powder.

Cilantro Variation


  • 10-15 Cilantro Leaves


  • you may sprinkle the potatoes with coarsely chopped fresh cilantro leaves one minute before you remove the potatoes from the heat.
  • Always add the salt and/or cilantro just at the end of cooking just before you remove the potatoes from the heat.

Category: Side dish

Cuisine: Indian

Tags: PotatoesStir fry

inspired by OtterHealth from Dr. Noah Chelliah