Microwave Potato Recipe – Quick Indian Aloo with Ajwain & Spices

Last Updated on 6 months ago by Neha Deshmukh

Microwave Potato Recipe – Quick Indian Aloo With Ajwain & Spices

Hey everyone! If you’re anything like me, sometimes you just need a comforting, flavorful dish, but you’re short on time. This microwave potato recipe is my go-to for those moments. It’s a super quick Indian-style potato dish – a simple “aloo” – packed with the lovely aroma of ajwain and warming spices. Seriously, it comes together in under 15 minutes! I first made this when I was a student and needed something quick and satisfying after a long day of classes. It’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average potato side dish. It’s a flavour bomb! It’s incredibly easy, needing just one bowl and your microwave. Perfect for a quick lunch, a simple dinner, or even a speedy snack. Plus, the ajwain adds a unique digestive benefit – no more post-meal bloat! It’s a wonderfully comforting and satisfying dish that’s sure to become a regular in your rotation.

Ingredients

Here’s what you’ll need to whip up this speedy aloo:

• 3 potatoes
• 1 big onion
• 1 tsp curry/red chilli powder
• 0.5 tsp garam masala powder
• 0.5 tsp ajwain/omam
• 0.25 tsp turmeric
• 2 tsp oil
• 1 tbsp chopped coriander leaves

Ingredient Notes

Let’s talk ingredients – a few little tips to make this recipe even better!

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well during microwaving and have a lovely creamy texture. About 500g of potatoes will do nicely. Russet potatoes work in a pinch, but they can sometimes get a little dry.

Ajwain (Omam): A Unique Digestive Spice

Ajwain, also known as carom seeds or omam, is a little spice that packs a punch! It has a slightly peppery, thyme-like flavour and is fantastic for digestion. It’s a staple in Indian cooking, especially for lentil dishes and potatoes. If you can’t find it, don’t worry – I’ve got a substitute suggestion in the FAQs!

Spice Powders: Regional Variations & Heat Levels

Curry powder can vary a lot depending on the brand and region. Feel free to adjust the amount to your liking. If you prefer a milder flavour, start with ½ tsp. For a spicier kick, add a little more red chilli powder! Garam masala is also wonderfully versatile – I like to use a homemade blend, but a good quality store-bought one works perfectly too.

Oil: Best Options for Flavor

I usually use vegetable oil or sunflower oil for this recipe. But you could also use mustard oil for a more authentic, pungent flavour – just be aware that mustard oil has a strong taste that not everyone loves! About 30ml of oil is perfect.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

First, wash the potatoes and prick them 3-4 times with a fork. This prevents them from exploding in the microwave (trust me, you want to do this!). Microwave on high for 3 minutes using a potato stand or rotating plate.

Once cooked, let the potatoes cool for a couple of minutes – just enough to handle them. Peel and cut them into bite-sized pieces.

Now, in a microwave-safe bowl, combine the oil and ajwain. Microwave on high for 2 minutes. This helps to infuse the oil with the lovely flavour of the ajwain.

Add the chopped onions to the oil mixture and microwave on high for 3 minutes, until they’re softened and translucent.

Next, mix in the curry powder, garam masala, turmeric, and salt. Microwave for another 2 minutes, stirring halfway through. This blooms the spices and releases their aroma.

Add the potato pieces to the spiced onion mixture. Sprinkle with a little water (about 2 tablespoons) and mix well to coat everything evenly.

Finally, microwave for 1 more minute. Garnish with chopped coriander leaves and serve hot with chapatis or rice.

Expert Tips

• Don’t overcrowd the bowl when microwaving the onions and spices. Work in batches if necessary.
• If your microwave doesn’t have a rotating plate, stir the mixture every minute to ensure even cooking.
• A little squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.

Spice Level Adjustment

My family loves a bit of heat, but you can easily adjust the spice level. Reduce the amount of chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra kick.

Faster Cooking Methods

If you’re really short on time, you can parboil the potatoes for 5-7 minutes before microwaving. This will reduce the microwaving time.

Festival Adaptations (e.g., Vrat/Fasting)

For vrat (fasting) days, you can skip the onions and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This microwave potato dish is incredibly versatile. It’s delicious served with:

• Chapatis or rotis
• Steamed rice
• A side of yogurt or raita
• A simple dal (lentil soup)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop.

FAQs

Let’s answer some common questions!

Can I use a different type of potato for this recipe?
Yes, you can! Yukon Gold or red potatoes are my preference, but russet potatoes will also work.

What if I don’t have ajwain? Is there a substitute?
If you can’t find ajwain, you can use a pinch of caraway seeds or a dash of dried thyme as a substitute. It won’t be exactly the same, but it will still be delicious.

Can this recipe be made in a conventional oven?
Yes, you can! Roast the potatoes and onions in a preheated oven at 200°C (400°F) for about 20-25 minutes, or until golden brown and tender.

How can I adjust the spice level to be milder or spicier?
Simply adjust the amount of chilli powder! Start with less and add more to taste.

How long will leftover microwave potato last in the refrigerator?
Leftovers will keep in the refrigerator for up to 2 days.