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Spiced Potatoes: Aloo Masala

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Ingredients

Adjust Servings:

	Potatoes – 1 ⅛ lb (500 g)
	Yogurt – 3 tbsp
	Turmeric – 2 tsp
	Ground Red Pepper – 2 tsp
	Coriander – 1 tsp
	Garam Masala – 1 tsp
	Caraway Seeds – ½ tsp
	Green Chiles – 2
	Red Onions – 2
	Water – 12 fl oz (350 ml)
	Cilantro – ½ bunch
	Sunflower Oil – 4 tbsp
	Salt – 1 ½ tsp

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Spiced Potatoes: Aloo Masala

Name: Spiced Potatoes: Aloo Masala
Total time: 40 min
Yield: 4 Servings
Ingredients: Potatoes: 1 ⅛ lb (500 g); Yogurt: 3 tbsp; Turmeric: 2 tsp; Ground Red Pepper: 2 tsp; Coriander: 1 tsp; Garam Masala: 1 tsp; Caraway Seeds: ½ tsp; Green Chiles: 2; Red Onions: 2; Water: 12 fl oz (350 ml); Cilantro: ½ bunch; Sunflower Oil: 4 tbsp; Salt: 1 ½ tsp

Features:

40 min
Serves 4
Medium

Ingredients

Potatoes – 1 ⅛ lb (500 g)
Yogurt – 3 tbsp
Turmeric – 2 tsp
Ground Red Pepper – 2 tsp
Coriander – 1 tsp
Garam Masala – 1 tsp
Caraway Seeds – ½ tsp
Green Chiles – 2
Red Onions – 2
Water – 12 fl oz (350 ml)
Cilantro – ½ bunch
Sunflower Oil – 4 tbsp
Salt – 1 ½ tsp

Recipe

Indian cuisine is one of the most diverse in the world. All due to the abundance of spices and their skillful combination. People especially appreciate vegetarian dishes — even meat lovers enjoy eating those. Spiced potatoes — aloo masala — allow you to immerse yourself in Indian culinary craftsmanship. Upon trying this dish, you will feel the incredible richness of taste and look at a familiar vegetable in a new way.

The key to cooking aloo masala is the traditional seasoning. Garam masala is spices fried without oil and then ground. We recommend stocking up on the fragrant mix. It is very easy to make. Combine the following ground spices: a teaspoon of cumin, a teaspoon of coriander, two-thirds of a teaspoon of black pepper, two-thirds of a teaspoon of Indian bay leaf, half a teaspoon of cinnamon, half a teaspoon of cloves, one-quarter of a teaspoon of cardamom, and one-quarter of a teaspoon of nutmeg. Voila!

Steps

1 Done	Peel and boil potatoes.
2 Done	Mix thick yogurt, 1 ½ tsp of turmeric, 1 ½ tsp of ground red chili pepper, coriander, garam masala, and ground caraway seeds.
3 Done	Sprinkle boiled potatoes with ½ tsp of turmeric, ½ tsp of ground red chili pepper, and 1 teaspoon of salt. Mix gently to make sure potatoes are intact.
4 Done	Fry the potatoes in 2 tbsp of heated sunflower oil for 2–3 minutes. Transfer onto a plate.
5 Done	Add another 2–3 tbsp of oil to the pan and fry caraway seeds, sliced green chile, and chopped onions. Remove from heat, cool slightly.
6 Done	Add the yogurt mixture. Place on low heat, stirring constantly. Cook until the color changes.
7 Done	Pour in water, add ½ tsp of salt and mix well. Add the potatoes and bring to a boil under a lid. Sprinkle with chopped herbs and cook for a couple more minutes.

Garnish aloo masala potatoes with herbs and serve them hot. They will make a marvelous addition to meat and vegetable salads.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.