Take a staple food (the potato) to the next level with this classic Indian recipe. Masala spiced potatoes are the perfect side dish for any hearty, satisfying meal. 


Yield: 4 servings

  • 1 pound red organic potatoes (Yukon Gold work well), boiled and peeled

  • ½ pound onion (about 1 medium), finely chopped

  • 1 tablespoon coconut oil

  • 1-inch piece of fresh ginger (2 ounces), peeled and minced

  • 2 Thai green chilis, finely chopped (optional)

  • ½ teaspoon ground turmeric

  • ½ teaspoon salt

  • ¼ cup water

  • Tempering Oil:

  • 1 tablespoon ghee

  • 1 teaspoon brown mustard seeds

  • 1 teaspoon whole cumin seeds

  • 1 teaspoon uncooked urad dahl

  • 1 teaspoon uncooked chana dahl (split Bengal gram dahl)

  • 3 tablespoons cilantro leaves, finely chopped


  1. Mash potatoes roughly (lumps should remain). Sauté onion in oil until onion turns translucent. Add ginger and green chili. Sauté for 2 to 3 minutes. Add potatoes, turmeric, salt, and a little water. Cover and cook on low heat until potatoes are warmed through.

  2. For tempering oil:

  3. Heat ghee in 8-inch sauté pan over medium heat and add mustard seeds. Cook until mustard seeds begin to crackle, 1 to 2 minutes. Add cumin seeds, urad dahl, and chana dahl. Stir until dahl turns golden brown. Mix tempered ingredients into potato mixture. Sprinkle with cilantro leaves.

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Natural Gourmet Institute
Founded in 1977 by Annemarie Colbin, Ph.D., Natural Gourmet Institute (NGI) is the leader in health-supportive... Read more