September 8, 2015

Aloo Katliyan: Turmeric Potatoes. {Vegan Recipe}

Author: Peggy Markel

This past summer I have been very inspired by Indian cooking.

Maybe it was the heat, maybe it was the beautiful produce at the farmer’s market but I found myself cooking Indian food regularly and these potatoes were one of my favorites. I made them often, one week I even made them twice: once for my daughter’s birthday luncheon and another time for dinner for friends and family.

This recipe is originally from the beautiful Lake Palace Hotel in Udaipur where we stay during our culinary adventure in India. I have slightly modified it but it still embodies the richness of this luxury hotel in the middle of a lake.


8 small sized yellow potatoes
generous oil for the bottom of the pan (olive, coconut, ghee or other)
1 teaspoon mustard seeds
1 pinch asafoetida (if you have it)
20 curry leaves (optional)
1/2 teaspoon whole dried red chiles, chopped
aalt to taste
1 1/2 teaspoon turmeric powder (divided)
1 lemon, juiced
fresh coriander for garnish
1 pinch chat masala (optional)


1. Peel and cut the potatoes into roundlets.

2. Boil the potatoes in water with a teaspoon of turmeric until the potatoes are just done. Drain and set aside.

3. Heat oil in a kadhai or frying pan. Add mustard seeds and let them crackle.

4. Add aesafoetida, curry leaves, chopped dried chile and turmeric. Add potatoes and salt and toss in the tempered spicy oil.

5. Add lemon juice.

6. Finish with fresh coriander and a pinch of chat masala and, if dry, add a drizzle of extra virgin olive oil.

Thanks to the Lake Palace Hotel in Udaipur for this recipe, which we have slightly adapted.

Author: Peggy Markel

Editor: Katarina Tavčar

Photo: Author’s own

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