Potato masala recipe

Aloo Masala (potato masala recipe)

This was made as a filling for my raclette dosas

This recipe is loosely based on a recipe from the Saffron Trail. 

Potato Masala Recipe Ingredients

  • 5 medium potatoes, peeled and cubed for boiling
  • 2 tablespoons vegetable oil, or butter and vegetable oil
  • 1/2 sweet onion, chopped
  • 2-3 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 1 teaspoons cumin powder
  • 1/2 - 1 teaspoon red chilli powder, or to taste
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt, or to taste
  • optional: water
  • 1/2 cup finely chopped cilantro

Directions

  1. Bring a large pot of water to a boil. Add the chopped potatoes and boil until they are soft enough to be pierced with a fork. 
  2. Drain the potatoes. Heat the oil (and butter if desired) in a large pan on medium heat.
  3. Add the chopped onion to the oil and cook until transparent, about eight minutes. 
  4. Add the garlic to the onions and stir with a spatula. Cook until fragrant, about 30 seconds.
  5. Add the salt and spices to the oil and mix with a spatula until fragrant, about 30 seconds.
  6. Add the potatoes to the oil and spice and mix with a spatula until the potatoes are well coated. Add more salt and chili powder to taste, if desired. 
  7. Cook for a five minutes until potatoes and spices are well mixed. 
  8. Pour in the frozen peas and a quarter cup of water and mix well. The potatoes are done when most of the liquid has been cooked off. They should be soft and a little bit mashed, but the pieces should still be obvious. 

To serve with raclette dosas

  1. Put the potatoes in a bowl that everyone at the table can easily reach, and provide a serving spoon for everyone to scoop their own potatoes into their dosa. 
  2. Fold up your dosa like a crepe and enjoy with chutney and sambar.

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