Potato Masala 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.

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.

POTATO MASALA

Steps:

• Peel and cut potatoes into 1 inch chunks. Place in 3-4 qt pan & cover with water. Bring to boil and simmer until tender. Drain.
• Rinse & dry pan, set over medium-high heat. When hot add oil, mustard seeds, & cumin seeds. Cover pan after seeds pop; add onion, cashews, 2 Tbs. chili and salt. Stir often until onions begin to brown, stir in turmeric & potatoes.
• Add more salt & chili to taste.
• Cover, cook over low heat, stirring occasionally until hot. Add water if potatoes stick. Stir in lime juice, remove from heat and serve.

POTATO CHANA MASALA

Steps:

• Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.
• Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened.
• Stir in garlic and jalapeño; cook, stirring, for 3 minutes.
• Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.
• Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.
• Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.