ALOO MASALA (SPICY POTATOES) + VIDEO
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
Categories side dishes
Time 35m
Number Of Ingredients 14
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
ALOO GOBI
Provided by Aarti Sequeira
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
- In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
- Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
- Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
INDIAN POTATOES
Categories Potato Side Sauté Quick & Easy Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.
ALOO MASALA (SPICED POTATOES)
A little bowl of simply spiced half-mashed potatoes and onion, glistening with fat, is a standard side dish at bustling restaurants that serve dosas. It's also one of the best vegetable dishes - inexpensive, quick and delicious - to add to your repertoire as a home cook. The key to these potatoes is water, not fat. Overcooking them just slightly ensures that they're tender, and that they hold enough moisture so when you drop them into the hot pan, they break up and meld into the sautéed onion mix, becoming almost indistinguishable from it. Though aloo masala is great with a hot dosa, it's a versatile dish that can also work as a side with other meals.
Provided by Tejal Rao
Categories dinner, quick, vegetables, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
NEW POTATOES WITH GINGER AND MINT
Indian-inspired flavors add an unexpected twist to new potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large saute pan over medium-high heat. Add potatoes and 2 tablespoons ginger. Cook until potatoes are browned, 7 to 10 minutes. Season with salt and pepper.
- Remove from heat, and carefully add water (it will spatter). Stir in 1/4 teaspoon salt, the cayenne, cumin, and turmeric. Return to medium-high heat, and cook until potatoes are tender and water has evaporated. (If not yet tender, add more water, 1/4 cup at a time, and continue to cook.)
- Stir in remaining oil and ginger, along with the mint, lime zest, salt, and pepper. Cook until mixture thickens and coats potatoes, 2 to 3 minutes. Stir in lime juice.
More about "indian ginger potatoes food"
POTATO CURRY RECIPE | ALOO CURRY - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 213Calories 119 per servingCategory Main
- Wash and fine chop onions. Chop or puree tomatoes. Peel and cube potatoes to ¾ inch pieces. Keep them immersed in a bowl of water until used.
- To make this potato curry in Instant pot, dice the potatoes to 1 inch pieces so they don’t turn mushy when cooked under pressure.
JEERA ALOO RECIPE (CUMIN POTATOES) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 76Calories 104 per servingCategory Side Dish
- Rinse potatoes under running water and boil them just until fork tender, without making them mushy.
25 BEST INDIAN POTATO RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
ALOO JEERA RECIPE | CUMIN POTATO - MY GINGER GARLIC KITCHEN
From mygingergarlickitchen.com
INDIAN POTATOES - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
ALOO GOBI RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
BATATA VADA RECIPE (ALOO VADA) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CRISPY SOY & GINGER ROAST POTATOES FROM LARA LEE
From food52.com
INDIAN POTATO AND GREEN PEA SOUP RECIPE - FOOD.COM
From food.com
GINGER POTATO | INDIAN | VEGETARIAN | RECIPE - BAWARCHI
From bawarchi.com
ALOO MATTAR (POTATOES AND GREEN PEAS) - MANJULA'S KITCHEN
From manjulaskitchen.com
ALOO MATAR (INDIAN POTATOES AND PEAS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY ALOO PALAK RECIPE (POTATO AND SPINACH CURRY)
From indianambrosia.com
20 INDIAN POTATO RECIPES FOR WHOLE FAMILY - LIFE FAMILY FUN
From lifefamilyfun.com
35 AMAZING INDIAN POTATO RECIPES YOU'LL LOVE - PIPING POT CURRY
From pipingpotcurry.com
INDIAN-INSPIRED RECIPES FOR WEEKNIGHT COOKING - LOS ANGELES TIMES
From latimes.com
25+ AUTHENTIC INDIAN FOOD RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
INDIAN CHILI POTATOES - SPLASH OF TASTE - VEGETARIAN RECIPES
From splashoftaste.com
INDIAN WITH GINGER, POTATO - 29 RECIPES - PETITCHEF
From en.petitchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love