The Karachi Masala spiced Potatoes recipe is a lightly spiced, Pakistani-inspired side dish. It goes particularly well with steamed rice and other vegetable curries. You can also serve it along with my Indian dosa recipe for a filling, gluten free meal.
I was given the Karachi Masala spice sample by Chef Antonio from Seasonality Spices. I never used Karachi Masala before and I wanted to come up with a hardy and spicy potato recipe for dinner, that is fairly quick and easy to make. This dish is inspired by one of my favorites Indian dishes, Bombay Aloo. You can order the Karachi Masala mix here. Or simply watch this video to make your own. It is fun to experiment with new flavors and seasoning. Cooking doesn’t have to be a science. Feel free to customize any of the ingredients in this recipe to your liking. I must admit that I love spicy food so if this dish is too hot for you, simply omit the cayenne pepper.

Varying ideas:

  • Try adding some cooked cauliflower to the potato mix.
  • Mix-in freshly chopped cilantro right before serving.
  • Try adding some fresh minced ginger to the onion & garlic mixture for a more intense flavor.
  • Top with freshly chopped red chili pepper, if desire.
  • Drizzle with cashew cream before serving.
Print Recipe
Karachi Masala Potatoes
Karachi Masala Spiced Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Indian
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Large Serving
Ingredients
Cuisine Indian
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Large Serving
Ingredients
Karachi Masala Spiced Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel and large dice the potato and cook in a large pan and cover with cold salted water. Bring to a boil and simmer for approximately 15 minutes until the potatoes are just cooked, but not too soft. Drain and set aside for a few minutes.
  2. Add a little olive oil to a frying pan set over a medium heat and sauté the onion and garlic for about 3-4 minutes to soften. Add all the spices and continue to fry for another minute. Add a little water, if needed and stir.
  3. Add the cooked potatoes to the pan and fry over a high heat, stirring occasionally (being careful not to break up the potatoes too much) for a few more minutes. The potatoes should be evenly spiced and a little floury on the outside.
  4. In the final minute of cooking, add a squeeze of lemon juice to the seasoned potatoes. Garnish with some chopped fresh herbs and chopped peanuts.