Name: Spiced Potato & Rice Bowl with Tangy Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 medium potatoes (cut into small cubes); 1 cup rice; 1 large onion (finely chopped); 4 cloves garlic (minced); 2 tablespoons soy sauce; 1 tablespoon vinegar; 1 green chilli (finely chopped); 1 red chilli pepper (finely chopped); 1 teaspoon dried coriander; 2 tablespoons fresh green coriander (chopped); 3 tablespoons oil; 1 teaspoon hot spices (chilli powder or garam masala); Salt to taste; 2 cups water

Spiced Potato & Rice Bowl with Tangy Garlic Sauce

A delicious Indian-inspired one-pan dish combining crispy potatoes and fluffy rice with a tangy, spiced garlic sauce. This beginner-friendly recipe is packed with flavor and comes together in under 30 minutes with simple cooking techniques.

30 min

Easy

4 servings

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Taste Profile

Sweet1/10

Salty6/10

Sour3/10

Umami6/10

Spicy6/10

🥄 Texture

Fluffy, separate rice grains contrast with golden, crispy-edged potato cubes that remain soft and fluffy inside. Sautéed onions and occasional bits of chili provide small chewy/crisp accents while fresh coriander adds a light herbaceous finish.

👃 Aroma

Pronounced garlic and sautéed onion notes with toasty soy and warm spice (chili/garam masala) undertones. Fresh green coriander and green chili contribute a bright, slightly peppery, herbaceous lift.

🍷 Pairs Well With

Chilled salted or plain yogurt lassi, a light lager, or iced green tea; sparkling water with lemon also works to cut richness.

🥗 Side Dishes

Cooling cucumber raita, kachumber salad (tomato-cucumber-onion), mango or lime pickle for extra tang, or crisp papad for crunch.

Ingredients(14 items)

12 medium potatoes (cut into small cubes)

21 cup rice

31 large onion (finely chopped)

44 cloves garlic (minced)

52 tablespoons soy sauce

61 tablespoon vinegar

71 green chilli (finely chopped)

81 red chilli pepper (finely chopped)

91 teaspoon dried coriander

102 tablespoons fresh green coriander (chopped)

113 tablespoons oil

121 teaspoon hot spices (chilli powder or garam masala)

13Salt to taste

142 cups water

Instructions

Heat 2 tablespoons oil in a large pan over medium-high heat. Add the cubed potatoes and cook for 5-7 minutes, stirring occasionally, until they turn golden and crispy. Remove and set aside.

In the same pan, add remaining 1 tablespoon oil. Add chopped onions and cook for 2 minutes until soft. Add minced garlic, green chilli, and red chilli pepper. Cook for 1 minute until fragrant.

Add the rice to the pan and stir well for 1 minute to coat with oil. Pour in 2 cups water and bring to a boil. Reduce heat to low, cover, and cook for 12-15 minutes until rice is cooked and water is absorbed.

In a small bowl, mix soy sauce, vinegar, dried coriander, hot spices, and salt. Pour this sauce over the cooked rice and stir well. Add the crispy potatoes back into the pan and mix gently.

Turn off heat, garnish with fresh green coriander, and serve hot. Stir everything together one final time before serving.