Pakistani Potatoes and Onions Recipe - Vegetarian Times

Pakistani Potatoes and Onions


It’s hard to beat a crispy mixture of pan-roasted potatoes and fried onions. If you like more spice, add up to 1/2 teaspoon of cayenne pepper.

  • 4Servings


  • 3 Tbs. vegetable oil
  • 2 medium yellow onions, halved and thinly sliced (2 cups)
  • 1 lb. fingerling or new potatoes, cut into 1/4-inch-thick slices (3 cups)
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne pepper


1. Line baking sheet with double layer of paper towels. Heat oil in nonstick skillet over medium heat. Add onions, and cook 10 to 15 minutes, or until onions are browned and crispy. Transfer to prepared baking sheet with slotted spoon, and spread in single layer to drain.

2. Add potatoes, turmeric, cumin, and cayenne to remaining oil in skillet, and stir to coat potatoes with spices. Cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 10 to 15 minutes more, or until potatoes are crisp on the outside and cooked through. Transfer to bowl. Stir in onions, and season with salt and pepper, if desired.

Nutrition Information

  • Calories: 197
  • Carbohydrate Content: 26 g
  • Fat Content: 9 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 10 mg
  • Sugar Content: 3 g