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
MASALA POTATOES
Make and share this Masala Potatoes recipe from Food.com.
Provided by Chickee
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Grind and mix spices.
- Dry-fry spices until aromatic, then add raw diced potatoes with water - cover and check every few minutes until potato is just cooked (approx. 20 mins).
Nutrition Facts : Calories 229.4, Fat 0.8, SaturatedFat 0.1, Sodium 21, Carbohydrate 51.1, Fiber 6.9, Sugar 2.3, Protein 6.2
MASALA POTATOES
Wonderful recipe, not difficult to make and good either hot or cold. We love it and serve with all different cusines not just Indian.
Provided by mandabears
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 403.7, Fat 11.3, SaturatedFat 2.2, Cholesterol 5.3, Sodium 1040.4, Carbohydrate 68.8, Fiber 9, Sugar 5.5, Protein 9.5
SPICY POTATOES MASALA
Spicy Potatoes Masala is a deliciously flavorful way to eat potatoes. I first tried this dish at a fantastic Indian/Sri Lankan restaurant called, Dosa Garden, in Staten Island, NY. Completely smitten by the flavors, I hounded the owner to share the recipe with me. He gave me the general ingredients, and this is the version I created after a little experimentation. I think it comes pretty close. While Kandi, from Dosa Garden, uses oil when he prepares this dish, this is an oil-free method
Provided by Danielle
Categories Dinner Lunch Quick & Easy
Number Of Ingredients 11
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.
Nutrition Facts : Calories 800 kcal, Carbohydrate 114 g, Protein 24 g, Fat 32 g, SaturatedFat 6 g, Sodium 60 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving
POTATOES WITH GARAM MASALA AND SPICY TOMATO
A great side for lamb dishes. Use your favorite garam masala. I like ones that have a bit of nutmeg in them. Asafetida can be found at Indian spice shops.
Provided by Outta Here
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Scrub potatoes. Place in a medium pot and cover with water. Bring to a boil over high heat; reduce heat to low and cover. Simmer until fork-tender, about 25 minutes. Drain and rinse in several changes of cold water and let stand.
- When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes. Place in bowl and toss with 2 tablespoons of the oil.
- Heat remaining oil over medium-high heat in a medium saucepan or skillet. When hot, add asafetida, stir and let sizzle for 30 seconds. Add onion and saute until it begins to brown, about 5 minutes. Add the garlic and ginger, stir and cook 3 minutes.
- Add the potatoes, turmeric, coriander, cumin and cayenne. Stir well to coat the potatoes and add 1/3 cup cold water.
- Add tomatoes, stir, cover and cook 10 minutes, stirring once after 5 minutes.
- Mix in garam masala, salt and cilantro.
- Serve.
Nutrition Facts : Calories 221, Fat 10.8, SaturatedFat 1.4, Sodium 302.7, Carbohydrate 29.7, Fiber 3.8, Sugar 4.2, Protein 3.4
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