Aloo Masala (Spicy Potatoes) + Video
Aloo masala is a warm potato dish filled with earthy spices and tons of flavor. This Indian-inspired dish makes for a great side!
Servings: 4
Calories: 327kcal
Ingredients
- 2 lb. Yukon Gold potatoes peeled and cut into 2" pieces
- ¼ cup vegetable oil
- 1 teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon ground asafoetida (hing) (See Note 1)
- ½ teaspoon fenugreek seeds
- 20 fresh curry leaves (See Note 2)
- 1 medium red onion chopped
- 4 garlic cloves minced
- 1 tablespoon fresh ginger paste
- 2 small green Thai chiles (See Note 3)
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon salt
Instructions
- In a Dutch oven or large pot over high heat, cook potatoes in boiling water until just tender, 15 minutes, drain and set aside.
- In same pot, heat oil over medium high heat. Cook mustard and cumin seeds until they pop, 1 minute. Add the asafoetida, fenugreek seeds and curry leaves and cook 1 minute. Next add the onion, garlic, ginger and chiles, cooking 3 minutes.
- Add the potatoes, coriander, turmeric and salt. Reduce heat to low, toss to coat potatoes and cook, covered for 5 minutes.
- Uncover and stir, mashing lightly with back of spoon. If there is still liquid, cook uncovered until slightly dry, another 1-2 minutes.
Video
Notes
- A substitute can be ¼ teaspoon onion powder plus ¼ teaspoon garlic powder.
- Fresh curry leaves can be found in most Asian and Middle Eastern markets.
- Substitute can be 1 Serrano chile, halved.
Nutrition
Sodium: 309mg | Calcium: 69mg | Vitamin C: 153mg | Vitamin A: 216IU | Sugar: 3g | Fiber: 7g | Potassium: 1037mg | Calories: 327kcal | Saturated Fat: 11g | Fat: 15g | Protein: 6g | Carbohydrates: 46g | Iron: 3mg