Indian potato salad: a quick stir-fry Indian-style potato dish!

Total time: 15 Min
Difficulty: Low
Serves: 2 people
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3 medium
Olive oil
1½ tablespoon
Cumin seeds
¾ teaspoon
mustard seeds
¾ teaspoon
Red onion
1 medium, peeled and sliced
Cloves Garlic
2, peeled and crushed
Turmeric powder
¾ teaspoon
½ teaspoon
Sliced spring onion
chopped coriander leaves

This recipe of Indian-style potato salad is quite spicy but extremely flavorful. You can enjoy it hot, cold, or even at room temperature, based on your preference. Eat it as such or as a side dish with Indian bread to even make a meal out of it!


Boil potatoes for 10 minutes and then peel them all. Cut potatoes into thick slices or wedges and keep it aside. Heat oil in a non-stick pan. Add cumin and mustard seeds to it and cook it for 30 seconds or until the seeds start to crackle.

Add onion, garlic, and cook everything covered until onions turn brown and soften. Stir in the turmeric, salt, and sliced potatoes. Cook everything covered again for 4-5 minutes or until the potatoes are cooked but have a slight bite to them. Serve and garnish with sliced green onion and coriander leaves!


Do not over boil the potatoes. It should be partially cooked upon boiling and then stir fry potato slices in the spice mix to cook it well.

Nutritional information (per serving): 344 Calories, 10.9g Total fat (1.6g Saturated fat, 1.1g Polyunsaturated fat, 7.8g Monounsaturated fat), 0mg Cholesterol, 635.8mg Sodium, 1421.7mg Potassium, 56.8g Total carbohydrates (9g Dietary fiber, 5.1g Sugars), 6.7g Protein

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