Spicy Potatoes Masala Recipes

SPICY POTATOES MASALA

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.

ALOO MASALA (SPICED POTATOES)

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 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.