Pickled potatoes recipe from Saffron Tree

pickled potatoes

diced potatoes cooked in pickled spices


500g potatoes (peeled, diced into cubes and soaked in a bowl of cold water)
3 onions, finely chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp red chilli powder
¼ tsp turmeric powder
1 tbsp distilled white vinegar
2 tbsp oil
Salt to taste (about a quarter tsp)

tempering ingredients 

Quarter tsp black mustard seeds
Quarter tsp cumin seeds
Half tsp nigella seeds (black onions seeds)
3 whole red chillies 


  • 1. Drain the potatoes and set aside.
  • 2. Heat oil in a shallow pan.
  • 3. On medium heat add the onions and fry until light brown.
  • 4. Add the ginger and garlic pastes. Sauté for a min to cook.
  • 5. Add the turmeric, chilli powder, drained potatoes, vinegar and salt. Mix well.
  • 6. Cover and cook the potatoes for 8-10mins on low heat. Remove lid and continue to cook until the moisture has evaporated.
tempering the potatoes
  • 1. Heat a tbsp of oil in sautéing pan.
  • 2. On medium heat add the mustard seeds and cumin seeds. Fry until the mustard seeds splutter.
  • 3. Add the whole red chillies and nigella seeds. Sauté for a min and pour over the cooked potatoes. 
  • 4. Toss well and serve.


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019