Masale Aaloo Spice Potatoes Food

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.

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.

ALOO MASALA (SPICY POTATOES) + VIDEO

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.

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.

MASALEDAR ALOO (SPICED POTATOES)

Steps:

• Boil potatoes, leaving them very slightly on the firm side.
• Peel, cool and cut into 3/4" cubes.
• Sprinkle the cumin, coriander, cayenne, amchur, garam masala and chaat masala on the potatoes and mix well but gently.
• Add salt to taste, keeping in mind that some dry spices have their own saltiness. Do a taste test and mix gently.
• In a skillet, heat the oil on medium heat.
• Once the oil is hot, add in mustard seeds and allow them to pop.
• Add in the dry red chili, if using.
• Add in asafoetida, turmeric, curry leaves and green chillies in that order. Then add in the potatoes and mix gently, but thoroughly. Cook the potatoes till they are heated all the way through and further if you want them caramelized.
• Sprinkle on the lemon or lime juice and cilantro. Mix well.
• Serve as a side dish or as an appetizer.

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.

SPICY POTATOES (RASADAR ALOO)

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.

MASALE AALOO (SPICE POTATOES)

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cool to room temperature.
• Once the potatoes have cooled, peel and cut into bite-sized cubes. Place into a mixing bowl, and sprinkle with ground cumin, coriander, amchoor, red pepper flakes, and salt. Toss gently to evenly coat the potatoes with the spices.
• Heat the vegetable oil in a large skillet over medium heat. Stir in the whole cumin seeds, and cook until they begin to pop, about 30 seconds. Add the potatoes; cook, stirring occasionally until the potatoes have heated through.

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.