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.
RICE PILAF WITH PEAS, POTATOES, AND GARAM MASALA
Steps:
- Stir first 6 ingredients in large saucepan over medium heat-high heat until cumin is slightly darker, about 2 minutes. Add potatoes. Saute until potato edges are translucent, about 4 minutes. Add turmeric; stir 30 seconds. Add peas and cayenne; stir 1 minute. Add rice; stir 1 minute. Add 4 cups water, salt, and garam masala; bring to boil. Stir, reduce heat to very low, cover, and cook until rice is tender and water is absorbed, about 22 minutes. Using fork, fluff rice pilaf. Mix in cilantro and serve.
PEAS AND POTATOES MASALA
Categories Herb Potato Soy Tomato Vegetable Side Sauté Vegetarian Quick & Easy Pea Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion; sauté until golden, about 6 minutes. Add tomatoes with their juices, potato, cumin and allspice. Cover; simmer until potato is just tender, stirring occasionally, about 8 minutes. Add tofu, peas and cilantro. Simmer uncovered until vegetables are tender, about 6 minutes. Season with salt and pepper.
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
MASALA POTATOES
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
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
POTATOES WITH CHAAT MASALA
These are very good, low-fat potatoes. You can make your own chaat masala by mixing equal parts cinnamon, mace, cayenne and chili powder.
Provided by mary winecoff
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 196.8, Fat 3.6, SaturatedFat 0.5, Sodium 304.7, Carbohydrate 37.9, Fiber 4.9, Sugar 1.9, Protein 4.4
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 SMASHED POTATOES WITH CHAAT MASALA
Number Of Ingredients 11
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.
Nutrition Facts : Nutritional Facts Serves
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