Potatoeswithchaatmasala Recipes

POTATO CHANA MASALA

Steps:

• Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.
• Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened.
• Stir in garlic and jalapeño; cook, stirring, for 3 minutes.
• Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.
• Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.
• Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.

POTATOES WITH CHAAT MASALA

Steps:

• Preheat oven to 450 degrees.
• Combine potatoes with the oil, using your hands, until potatoes are lightly oiled.
• Place in roasting pan and roast, turning frequently, for 35 minutes.
• Remove from oven and sprinkle with salt, lemon juice and scallions, and toss. Sprinkle with chaat masala and serve.

ANGELA'S POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
• Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
• In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.
• Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.

CHICKPEA-POTATO CHAAT

Steps:

• Potatoes
• Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
• Tamarind Chutney
• Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
• Green chutney
• Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
• Yogurt and assembly
• Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
• Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
• Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.

SWEET POTATO AND CHICKPEA MASALA

Steps:

• Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
• Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
• Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
• Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

SPICY SMASHED POTATOES WITH CHAAT MASALA

Steps:

• 1. Prepare the chaat masala. Then, boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool slightly, then peel and cut in half lengthwise. Press each potato half between the palms of clean hand, to flatten it. (The edges will become ragged.)2. Heat the oil over medium-high heat and add the cumin seeds and red pepper flakes they should sizzle upon contact with the hot oil. Quickly add the potatoes, coriander, chaat masala, and salt, and cook, turning the potatoes a few times, until golden, 5 to 7 minutes.3. Reduce the heat to medium-low, add the ginger, green chili peppers, and pomegranate seeds, and cook until the potatoes are rich brown in color and somewhat crusty, 10 to 15 minutes. Transfer to a serving dish, top with the mint leaves, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.