Masala Spiced Potatoes Food

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.

SPICY POTATOES MASALA

Steps:

• Transfer diced potatoes to a medium sauce pan with a lid. Put in enough water or vegetable stock to come halfway to the top of the potatoes (1/2-1 inch, depending on the size of your saucepan). Bring to a rapid boil. Reduce heat and cook at a low boil until fork tender.
• Heat your sauté pan and add chopped onions. Stir. Add curry leaves, cumin seeds, and mustard seeds.
• Sauté, frequently stirring, until onion is translucent. Add 1/8 cup water, turmeric, black pepper and chili powder.
• When potatoes are fork tender (most of the water should have boiled away), drain, reserving liquid. Add to onion mixture. Toss all ingredients until completely covered with the spicy onion mixture.
• Mash mixture with a potato masher. If the potatoes feel a little dry, add a little of the reserved potato water, one tablespoon at a time.
• Fold in cashews.
• Garnish with cilantro leaves.

VEGETABLE MASALA

Steps:

• Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
• In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
• Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

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-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.

GARAM MASALA SPICED SWEET POTATO WEDGES

Steps:

• 1. Preheat oven to 425°F. Combine RawSpiceBar's Punjabi Garam Masala spices and sea salt.
• 2. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large bowl.
• 3. Transfer coated potatoes to roasting pan and roast in middle of oven, about 25 minutes. Turn over wedges and continue roasting until tender and turned slightly golden, about 15 minutes. Serve and enjoy.