Aloo Masala Spicy Potatoes Video Food

ALOO MASALA (SPICY POTATOES) + VIDEO

Aloo Masala (Spicy Potatoes) + Video image

Aloo masala is a warm potato dish filled with earthy spices and tons of flavor. This Indian-inspired dish makes for a great side!

Provided by Kevin

Time 35m

Number Of Ingredients 14

Ingredients

2 lb. Yukon Gold potatoes (peeled and cut into 2" pieces)
1/4 cup vegetable oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
1/2 tsp ground asafoetida (hing) ((See Note 1))
1/2 tsp fenugreek seeds
20 fresh curry leaves ((See Note 2))
1 medium red onion (chopped)
4 garlic cloves (minced)
1 tbsp fresh ginger paste
2 small green Thai chiles ((See Note 3))
1 tbsp ground coriander
1 tsp ground turmeric
1/2 tsp salt

Steps:

In a Dutch oven or large pot over high heat, cook potatoes in boiling water until just tender, 15 minutes, drain and set aside.
In same pot, heat oil over medium high heat. Cook mustard and cumin seeds until they pop, 1 minute. Add the asafoetida, fenugreek seeds and curry leaves and cook 1 minute. Next add the onion, garlic, ginger and chiles, cooking 3 minutes.
Add the potatoes, coriander, turmeric and salt. Reduce heat to low, toss to coat potatoes and cook, covered for 5 minutes.
Uncover and stir, mashing lightly with back of spoon. If there is still liquid, cook uncovered until slightly dry, another 1-2 minutes.

Nutrition Facts : Calories 327 kcal, Carbohydrate 46 g, Protein 6 g, Fat 15 g, SaturatedFat 11 g, Sodium 309 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

SPICY POTATOES (RASADAR ALOO)

Spicy Potatoes (Rasadar Aloo) image

This has to be just about my favourite Indian dish to make, and I make it a lot! It's also one of the few recipes that I make exactly as written! I sometimes vary the ingredients by substituting the potatoes with carrots and sweet potatoes (but then of course it's not Rasadar aloo anymore!), or by adding extra tomatoes. You may wish to use less oil, but the spice mix is perfect (and I never change it). If you've never used asafoetida before, don't be put off by the slightly strange smell; the results are worth it. This recipe comes from "The Complete Indian Cookbook", edited by Meera Budhwar and I'm posting the ingredients specified. You can easily scale the quantities up but I think this serves 2 as a main dish or 4 as a side dish.

Provided by Mrs B

Categories Potato

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs small potatoes (as evenly sized as possible)
3 medium tomatoes (skinned and chopped)
4 tablespoons oil
1 teaspoon cumin seed
1 pinch asafoetida powder
3/4 teaspoon ground turmeric
1 teaspoon ground coriander
3/4 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 pint water
1/2 teaspoon garam masala
2 tablespoons coriander leaves, chopped

Steps:

Wash the potatoes and dry them, lightly peel the skins if necessary.
Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
Add the potatoes and fry for 2-3 minutes, again stirring constantly.
Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
Remove from heat and serve garnished with the coriander leaves.

Nutrition Facts : Calories 527.7, Fat 28.7, SaturatedFat 3.8, Sodium 1207.4, Carbohydrate 63.3, Fiber 11.8, Sugar 9, Protein 8

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