Stir Fried Cumin Potatoes

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Stir Fried Cumin Potatoes

Boiled Potatoes stir fried in soft flavour of cumin seeds

Cumin fried potatoes in one of my favourites for travel/work lunch either wrapped in chapatti/tortilla or filled in pitta pocket.

Cooking effort – Easy

Preparation time – 15 minutes (includes boiling potatoes)

Cooking Time – 10 minutes


Boiled Potatoes – 500gm
Cumin Seeds – 2tsp
Garam Masala – 1 tsp
Red Chilli Powder – 1½ tsp or to taste
Vegetable Oil – 2tbsp
Fresh Coriander Leaves – 1 handful


  • Peel boiled potatoes and cut in small pieces.
  • The potatoes should not be too soft as otherwise they will turn mushy while frying with spices.
  • Size of the chopped potatoes is a personal choice.
  • I parboil the potatoes similar to cooking for roast potatoes and then stir fry with spices until I get the rough mushy look on the outer surface.
  • Chop the coriander leaves roughly and keep aside.
  • Heat oil in a frying pan.
  • Add cumin seeds and stir until they turn golden brown and you can smell the earthy aroma.
  • Reduce heat and add chilli powder, salt and garam masala to the oil and stir for 10 seconds.
  • Add potatoes and stir until all spices are coated on potatoes uniformly.
  • Stirring the potatoes should be gentle without breaking them further or mashing them.
  • Cover the pan with a lid and reduce the heat to minimum.
  • Cook for 5 minutes to allow potatoes to absorb the spices.
  • Switch off the heat and garnish with coriander leaves.
  • Serve hot with chapatti.
  • Alternatively wrap in a chapatti or tortilla, or fill pitta pockets for packed lunch box.

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