Masala Potatoes Recipes

POTATO MASALA (ALOO MASALA)

Steps:

• Boil potatoes either in a pot or pressure cooker.
• If cooking in a pot, bring water to a boil and add the diced potatoes. Cook them just until done or fork tender and not mushy. OR If cooking in a pressure cooker, add the potatoes to a bowl and pour little water. Cover and pressure cook for 3 whistles on a medium flame.
• Ensure potatoes are just cooked and not very soft or mushy.
• Heat oil in a pan and add mustard and cumin.
• When they begin to splutter, add chana dal and urad dal. Fry until golden and then add hing.
• Then add ginger and saute for 30 to 60 seconds until aromatic.
• Optional step to soften the dal - Pour 2 to 3 tablespoons water to the pan and cook until the dal turns soft. This is an optional step done to soften the dal. Ensure you evaporate all of the water before going to the next step.
• Add onions, green chili and curry leaves. Saute till the onions turn transparent.
• Once the onions turn transparent, add potatoes, turmeric and salt..
• Mash slightly and add very little water or potato boiled stock to make the entire potato masala moist. Stir and cook for one to 2 mins. Taste test and add more salt if needed.
• Add coriander leaves. Stir. Serve potato masala with dosa, puri, chapati, bread or rice.
• Press SAUTE button and pour oil to the inner pot of the instant pot.
• Add mustard, cumin, chana dal & urad dal. Fry all of these until the dals turn golden.
• Then add curry leaves, onions and green chilies.
• Saute onions well until they turn transparent or pink. Add ginger and fry for 30 seconds.
• Transfer the diced potatoes (1 inch cubes), add salt, turmeric and pour ⅓ cup (80 ml) water.
• Press CANCEL button. Deglaze the pot by scrubbing the bottom with a spatula to release bits of food stuck.
• Secure the instant pot with the lid. Position the steam release handle or vent to sealing.
• Next press PRESSURE COOK button and set the timer to 4 mins (high pressure).
• When the instant pot is done, press cancel. Release the pressure manually by moving the steam release handle from sealing to venting.
• If there is any excess moisture left, evaporate it in the saute mode first.
• Give a good stir and lightly mash only after the excess moisture has evaporated. Add more salt if needed. Garnish with coriander leaves.
• Serve potato masala with dosa, sandwiches, roti or even in wraps.

ALOO MASALA (SPICED POTATOES)

Steps:

• Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
• In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
• Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.

CLASSIC MASALA DOSA

Steps:

• Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
• Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
• Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
• Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
• Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
• To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

MASALA POTATOES

Steps:

• Grind and mix spices.
• Dry-fry spices until aromatic, then add raw diced potatoes with water - cover and check every few minutes until potato is just cooked (approx. 20 mins).

MASALA POTATOES

Steps:

• Place potatoes in a large sauce pan.
• Cover with boiling water.
• Cover pot.
• Simmer for 30 minutes or until potatoes are tender.
• Remove from pan.
• Cool slightly.
• Peel and cut into 1 inch cubes.
• Set aside.
• Heat vegetable oil in a large skillet.
• Add mustard seeds.
• Cook over low heat until they start to pop.
• Add chilies, coriander, ginger, tumeric, curry powder and salt.
• Cook over low heat stirring for 1 minute.
• Add potatoes and toss well to coat.
• Sprinkle with lemon juice and cilantro.
• Stir yogurt into potatoes.

MASALA POTATOES

Steps:

• Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8-10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix.
• Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop.
• Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly.
• Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2-3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot.

MASALA-SPICED POTATOES

Steps:

• Put oven rack in middle position and preheat oven to 500°F.
• Pat potatoes dry, then toss with remaining ingredients in a bowl until evenly coated.
• Spread out potatoes in 1 layer in a large (17- by 12-inch) shallow heavy baking pan, then roast, turning potatoes over with a metal spatula once or twice during roasting, until tender and some edges are golden brown, 25 to 30 minutes.