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.
LEBANESE SPICED POTATOES (BATATA HARRA)
Similar to the flavourful potatoes you can purchase in Lebanese restaurants throughout Ottawa, Canada. This goes really well with recipe#44858 marinated chicken breast, Recipe #409286, and a garlic sauce like, recipe#108234 without the cilantro and a little Balkan yogurt to lighten it up, along with, recipe#254171, for a meal like the restaurants only way better! Recipe modified from a recipe found on http://homemade-recipes.blogspot.com
Provided by UmmBinat
Categories Potato
Time 28m
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat canola oil and fry medium size cubed potatoes until crisp.
- Remove onto a paper towel lined plate.
- In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
- Mix well and add lime juice.
- Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
- Enjoy!
MASALEDAR ALOO (SPICED POTATOES)
This wonderful looking potato dish comes from Hetal and Anuja at showmethecurry.com. I LOVE their videos and have learned so much from watching them. This recipe has yet to be tried in our house, but it won't be long now as I'm always making various potato dishes - my favorite food! I've sort of sectioned off the ingredients for my own eyeballs to better follow the recipe because sometimes my brain jumbles what I'm seeing, then the anxiety meter gets pegged, THEN I give up cooking and go get 2 JitB tacos!
Provided by Sandi From CA
Categories Potato
Time 40m
Yield 6 approximately
Number Of Ingredients 17
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.
Nutrition Facts : Calories 191.3, Fat 5, SaturatedFat 0.7, Sodium 14.4, Carbohydrate 33.9, Fiber 4.5, Sugar 1.6, Protein 4.1
INDIAN SPICED POTATOES
Nice side dish but sometimes I add more tomatoes some frozen peas and then can eat this as an vegetarian main dish.
Provided by PetsRus
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan, add the potatoes, onion, garlic and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown.
- Add the cumin seeds, turmeric, ground coriander, garam malasa, salt, cloves, cardamoms, bay leaves, cinnamon stick, chopped chili and cook, stirring for about 5 minutes.
- Add the tomatoes and yoghurt, cover and cook very gently for 5 minutes or until the potatoes are cooked, adding a little water if necessary.
- Serve hot with the coriander sprinkled on top.
CRISPY SPICED POTATOES
My Mom got this recipe out of a newletter PG&E in the San Francisco Bay Area sent out years ago. These are fantastic!
Provided by Kerena
Categories Potato
Time 50m
Yield 4 sides, 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes; do not peel.
- Cut each potato into half and then into 4 wedges. If potatoes are small, cut in half and then into 2 wedges.
- Place potatoes in a pan and cover with water.
- Cover pan and bring to boil; cook for 10 minutes.
- While potatoes are cooking, combine vegetable oil, paprika, onion powder, garlic powder, black pepper, salt, and cayenne pepper in a large bowl.
- When potatoes are cooked, drain and toss in the seasoning mix while still warm.
- At this point potatoes can be held up to 3 hours at room temperature before proceeding.
- Prepare baking sheet with nonstick vegetable spray.
- Arrange potatoes in a single layer.
- Bake at 400 degrees Fahrenheit for 20 minutes until golden brown.
- Serve immediately.
Nutrition Facts : Calories 214.1, Fat 10.5, SaturatedFat 1.4, Sodium 322.2, Carbohydrate 28.1, Fiber 3.3, Sugar 2.3, Protein 3.4
BOMBAY SPICED POTATOES
A wonderfully aromatic Indian potato dish. A great side dish to any Indian meal...and it's quick and easy too.
Provided by Noo8820
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a saucepan of salted water to boil, add the potatoes and simmer until just tender. Drain well.
- Heat the oil in a large frying pan then add the garlic along with the whole and ground spices. Fry gently for about 1-2 minutes, stirring until the mustard seeds start to pop.
- Add the potatoes and stir fry over a medium heat for about 5-10 minutes until heated through and well coated with the spiced oil.
- Season well and sprinkle with the lemon juice. Garnish with chopped coriander and serve.
Nutrition Facts : Calories 417.5, Fat 14.6, SaturatedFat 1.9, Sodium 24.1, Carbohydrate 66.1, Fiber 8.8, Sugar 3, Protein 8
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