Masala Spiced Potatoes Recipes

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.

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.

ALOO MASALA, ALSO CALLED POTATO MASALA OR SPICED POTATOES

Steps:

• Use your fingers to gently smash the potatoes, giving them a chunky texture. You can use a fork to do this if you like, but be sure to not smash them too much, or you'll lose that lovely, chunky texture.
• In a frying pan, heat the oil over medium until it begins to shimmer.
• Add the mustard seeds to the hot oil. Once they begin to pop, add the cumin seeds, asafetida, and urad dal. Stir constantly to keep everything moving, and cook until fragrant and starting to brown - just a minute or two.
• Stir in the curry leaves or lime zest and chopped chilies, and continue stirring for another 15 seconds.
• Add in the chopped onion, turmeric, and 2 big pinches of salt, and stir well. Continue cooking, stirring frequently, until the onion begins to soften and turn translucent.
• Add the potatoes, along with 1/2 cup of water. Gently stir to coat the potatoes in the spices and onions, then cover with a lid and let it cook for a few minutes, or long enough to ensure the potatoes are heated through and the flavors have mingled.
• Remove from the heat, and gently stir in the chopped cilantro. If the texture is a little dry for your liking, stir in another splash or two of water.
• Give it a taste and add more salt or spices as desired. Transfer to a serving dish, or spoon into a dosa, and garnish with the reserved cilantro leaves.

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.

POTATOES WITH GARAM MASALA AND SPICY TOMATO

Steps:

• Scrub potatoes. Place in a medium pot and cover with water. Bring to a boil over high heat; reduce heat to low and cover. Simmer until fork-tender, about 25 minutes. Drain and rinse in several changes of cold water and let stand.
• When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes. Place in bowl and toss with 2 tablespoons of the oil.
• Heat remaining oil over medium-high heat in a medium saucepan or skillet. When hot, add asafetida, stir and let sizzle for 30 seconds. Add onion and saute until it begins to brown, about 5 minutes. Add the garlic and ginger, stir and cook 3 minutes.
• Add the potatoes, turmeric, coriander, cumin and cayenne. Stir well to coat the potatoes and add 1/3 cup cold water.
• Add tomatoes, stir, cover and cook 10 minutes, stirring once after 5 minutes.
• Mix in garam masala, salt and cilantro.
• Serve.