Masaledar Aloo Spiced Potatoes Recipes

MASALEDAR ALOO (SPICED POTATOES)

Masaledar Aloo (Spiced Potatoes) image

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

Ingredients

2 1/2 lbs potatoes
1 teaspoon cumin
1 teaspoon ground coriander
1 pinch cayenne (optional)
1/2 teaspoon amchur (aka dry mango powder)
1/2 teaspoon garam masala
1/2 teaspoon chat masala
salt, to taste
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
2 dried red chilies (optional)
4 fresh curry leaves (coarsely chopped if fresh, crushed if dried) or 1 teaspoon dried curry leaves (coarsely chopped if fresh, crushed if dried)
1/8 teaspoon asafoetida powder (aka hing)
1/4 teaspoon turmeric
green chili, finely chopped (optional)
1 tablespoon lemon juice or 1 tablespoon lime juice
1 bunch cilantro, finely chopped

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

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

Ingredients

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.

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