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.
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
ALOO MASALA, ALSO CALLED POTATO MASALA OR SPICED POTATOES
Aloo Masala, or Potato Masala, is an Indian dish made with yellow potatoes, sautéed onions, and a tasty blend of spices and fresh chilies. Make it as a stuffing for masala dosa, serve it as a flavorful side dish, or even heat some up for a savory breakfast. Or if you want to mix things up, serve it as a unique and healthy potato salad at your next picnic or bbq.
Provided by Julie Cockburn
Categories Side
Number Of Ingredients 12
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.
MASALA-SPICED POTATOES
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
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 SPICE BLEND
I am always buying garam masala and it is very expensive, so finally I found this recipe. It is much less expensive than buying the premade product.
Provided by Michelle
Categories World Cuisine Recipes Asian Indian
Time 17m
Yield 20
Number Of Ingredients 9
Steps:
- Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
- Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.
Nutrition Facts : Calories 8.2 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.4 mg
SPICY SHRIMP MASALA
Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.
Provided by Zainab Shah
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
- Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
- Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
- Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
- Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
GARAM MASALA SPICED SWEET POTATO WEDGES
Garam masala and roasted sweet potatoes are a match made in food heaven. Salty, spicy and earthy, these baked potato wedges are the easiest way to add North Indian inspired flavor to an easy dish. Buy spices online from RawSpicebar
Provided by Raw Spice Bar
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
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.
MASALA-SPICED ROAST CHICKEN
Masala powder flavors the meat all the way down to the breast, and garlic roasts to succulence under the skin.
Provided by Countess
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
- Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 5.5 g, Cholesterol 96.9 mg, Fat 18 g, Fiber 1.9 g, Protein 31.2 g, SaturatedFat 5 g, Sodium 104.7 mg, Sugar 0.2 g
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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