Total Time
Prep 10 mins
Cook 20 mins

This is a lovely, spicey way to prepare small new potatoes from Madhur Jaffrey's Quick and Easy Indian Cooking.

Ingredients Nutrition


  1. Scrub potatoes and put them in a saucepan. Cover with water to come about 1 inch above the potatoes.
  2. Add 1 T salt to the water and bring to a boil. Cover and boil till potatoes are just tender. Drain and peel.
  3. Put the oil in a frying pan and set over med-high heat. When the oil is hot, put in cumin seeds. Let the seeds sizzle for a few seconds.
  4. Put in potatoes. Turn heat down to medium.
  5. Brown potatoes lightly on all sides.
  6. Turn heat to low and add 3/4 t salt and ground cumin, garam masala and cayenne.
  7. Cook, stirring, for a minute.
  8. Add the cilantro just before serving and toss to mix.


Most Helpful

Wonderful flavor! I used fingerling potatoes and left the skins on.

reneeumiami April 19, 2011

I overcooked the potatoes and they fell apart a bit. Don't worry if you do this because they still look ok once fried, and of course it makes no difference to the wonderful flavor.

attwood October 02, 2008

What a great recipe! I made these potatoes to accompany a salmon feast we had for dinner tonight and they were absolutely wonderful. I took Sarah Jayne's advice and left the skins on, and I was very pleased with the crisp spiciness of this dish. Thanks.

evelyn/athens May 28, 2008

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