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Gujrati Aloo Recipe

These cumin-spiced potatoes are a quick, easy and flavorful side. The potatoes derive flavor from a rich tempering of kadi patta, cumin and mustard seeds.
5 from 2 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian, Pakistani Cuisine
Servings 4 people


  • 3 medium-sized potatoes
  • Salt to taste
  • 1 teaspoon red chili flakes
  • 2 tablespoon neutral oil canola/sunflower/vegetable
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 4 kadi patta or curry leaves optional
  • 4 dried red chilies preferably round
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 5 tablespoon full-fat yogurt brought to room temperature


  • Boil potatoes until soft. Peel them and cut each potato in equal parts.
  • Gently toss chopped potatoes in a bowl with salt and red chili flakes. Set aside.
  • In a large wok, heat oil. Add mustard seeds, cumin seeds, kadi patta, and dried chilies (in that order). On medium-low heat, briefly fry until they change color, making sure they don’t burn, about 1 minute.
  • Add turmeric powder and cumin powder, and fry until aromatic.
  • Gently add the potatoes, coating them in the spices for a couple of minutes on medium heat.
  • Remove from heat, and gently mix in yogurt.
Keyword Vegan