Masala Potatoes Recipes

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ALOO MASALA (SPICED POTATOES)



Aloo Masala (Spiced Potatoes) image

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

2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4 cups)
2 tablespoons neutral oil, such as grapeseed or canola
1 tablespoon urad dal (split black gram)
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
2 tablespoons roughly chopped roasted cashews
1 green finger chile (or serrano chile), finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium yellow onion, chopped
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground turmeric
1/4 cup chopped cilantro leaves and tender stems
1/2 lemon, for squeezing

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.

POTATO MASALA (ALOO MASALA)



Potato masala (aloo masala) image

Potato masala or aloo masala is a dish made by sauteing boiled potatoes. It is usually eaten with poori or dosa. It can also be stuffed in wraps & sandwiches. Instructions included for stovetop & instant pot.

Provided by Swasthi

Categories     Side

Time 35m

Number Of Ingredients 14

2 cups potatoes (peeled & diced to 1 inch cubes (400 grams, 3 medium))
1 medium onions (chopped or sliced (about ½ to ¾ cup))
½ tablespoon ginger (chopped or grated (about 1 inch))
½ to ¾ teaspoon Salt ((adjust to taste))
2 tablespoon oil
¼ to ½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon chana dal ((optional))
1 teaspoon urad dal ((optional))
1 sprig curry leaves
1 to 2 green chilies ( chopped or sliced)
¼ teaspoon turmeric ((use more if needed))
1 Pinch hing ((optional))
2 tablespoons coriander leaves (chopped finely)

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.

Nutrition Facts : Calories 202 kcal, Carbohydrate 25 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

CLASSIC MASALA DOSA



Classic Masala Dosa image

A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.

Provided by David Tanis

Categories     dinner, project, main course

Time 15h

Yield 8 to 10 servings

Number Of Ingredients 19

2 cups short-grain rice
1/2 cup urad dal (split husked black lentils)
1 teaspoon fenugreek seeds
1/2 teaspoon salt
Vegetable oil, for frying
3 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 small dried hot red peppers
1 medium onion, diced
1/2 teaspoon salt
1/2 teaspoon turmeric
Pinch of asafetida
1 tablespoon grated ginger
6 to 8 curry leaves
4 garlic cloves, minced
2 small green chiles, finely chopped
1 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
1/2 cup roughly chopped cilantro, leaves and tender stems

Steps:

  • Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
  • Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
  • Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
  • Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
  • Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
  • To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 26 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 243 milligrams, Sugar 3 grams, TransFat 0 grams

MASALA POTATOES



Masala Potatoes image

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

6 large potatoes
1/4 cup vegetable oil
2 teaspoons black mustard seeds
1 teaspoon gingerroot, finel chopped
4 ounces diced green chilies
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1 tablespoon curry powder
2 teaspoons salt
1 tablespoon lemon juice
2 tablespoons cilantro, minced
1 cup plain yogurt

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

MASALA POTATOES



Masala potatoes image

Spicy masala potatoes are a quick and easy side dish for any Indian curry. Serve with naan bread for a tasty lunch, and add a dal for a satisfying midweek meal.

Provided by The Hairy Bikers

Categories     Side dishes

Yield Serves 4-6

Number Of Ingredients 11

650g/1lb 7oz potatoes, preferably Maris Piper, peeled and cut into 2.5cm/1in chunks
3 tbsp sunflower oil
1 tsp cumin seeds
1 tsp yellow mustard seeds
½ onion, finely sliced
1 plump green chilli, finely chopped (seeds removed if preferred)
¼ tsp ground turmeric
1 tsp ground coriander
pinch asafoetida
1 tsp flaked sea salt
2 tsp fresh lemon juice

Steps:

  • Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8-10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix.
  • Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop.
  • Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly.
  • Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2-3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot.

MASALA POTATOES



Masala Potatoes image

Make and share this Masala Potatoes recipe from Food.com.

Provided by Yorky1000

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

750 g potatoes
2 tablespoons olive oil
1/2 teaspoon cumin seed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon pureed ginger or 1/4 teaspoon ground ginger

Steps:

  • Peel or scrub the potatoes and cut into 25mm cubes. Boil in salted water for 4 minutes. Drain and allow them to cool. Place the potatoes in a bowl and sprinkle over the masala spices and the olive oil. Mix until fully coated.
  • Place the potatoes on a tray and bake in the oven at 220 degC for 25 minutes turning as required.

Nutrition Facts : Calories 413.2, Fat 14, SaturatedFat 2, Sodium 605.3, Carbohydrate 66.5, Fiber 8.5, Sugar 3, Protein 7.8

MASALA-SPICED POTATOES



Masala-Spiced Potatoes image

Categories     Ginger     Potato     Side     Roast     Quick & Easy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 pound potatoes, peeled and cut into 1-inch cubes
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
Pinch ground cloves

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.

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