Go Back

Gujrati Aloo (Spiced Potatoes)

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, and drizzle of sour yogurt.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Side Dish
Cuisine Pakistani Cuisine
Servings 4


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


  • Boil potatoes till 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 till they change color, making sure they don’t burn, about 1 minute.
  • Add turmeric powder and cumin powder, and fry till 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