Note: I need to measure quantities next time I make this. I think it might also be nice to try brining the potatoes before cooking, to get them salty throughout.


  • 2-3 medium size potatoes
  • mustard oil
  • ½ tsp nigella seeds
  • 1 dried red chili pepper
  • turmeric
  • amchoor powder
  • 1 tbsp coriander powder
  • cilantro, chopped


  1. Wash and scrub potatoes, them cut them into bite-size chunks.
  2. Heat mustard oil
  3. Add nigella seeds, then the red chili pepper, fry for a minute or two.
  4. Remove from heat and add turmeric.
  5. Add potatoes, add salt, stir to evenly coat.
  6. Cover and cook on medium low for 20-30min or until the potato is cooked through.
  7. Remove lid, add amchoor and coriander powder and increase heat to medium high.
  8. Fry until potatoes skin is crunchy. Stir often, as parts of the masala will start sticking to the bottom.
  9. Add chopped cilantro at the end.