Best 2 Masala Spiced Potatoes Recipes

Masala spiced potatoes are a delectable dish that can be enjoyed as a side or a main course. The combination of spices, herbs, and vegetables creates a flavorful and aromatic dish that is sure to impress. With so many different variations of this classic recipe, there's something for everyone to enjoy. Whether you prefer a mild or spicy dish, there's a masala spiced potato recipe out there that will satisfy your taste buds. In this article, we will explore some of the best recipes for masala spiced potatoes, providing you with all the information you need to create a delicious and satisfying meal.

Here are our top 2 tried and tested recipes!

MASALA-SPICED POTATOES

Masala-Spiced Potatoes image

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

Ingredients

2 pound potatoes, peeled and cut into 1-inch cubes
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
Pinch ground cloves

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.

ALOO MASALA (SPICED POTATOES)

Aloo Masala (Spiced Potatoes) image

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

Ingredients

2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4 cups)
2 tablespoons neutral oil, such as grapeseed or canola
1 tablespoon urad dal (split black gram)
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
2 tablespoons roughly chopped roasted cashews
1 green finger chile (or serrano chile), finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium yellow onion, chopped
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground turmeric
1/4 cup chopped cilantro leaves and tender stems
1/2 lemon, for squeezing

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.

Tips for Making Perfect Masala Spiced Potatoes:

Choose the right potatoes: Look for firm, unblemished potatoes that are similar in size so they cook evenly.
Cut the potatoes evenly: This will help them cook evenly. If the potatoes are too large, cut them into smaller pieces.
Don't overcrowd the pan: When frying the potatoes, make sure there is enough space between them so they can cook evenly.
Use a good quality oil: A good quality oil will help the potatoes cook evenly and prevent them from sticking to the pan.
Season the potatoes well: Don't be afraid to add a generous amount of salt and pepper to the potatoes. This will help to enhance their flavor.
Cook the potatoes until they are crispy: The potatoes should be cooked until they are golden brown and crispy on the outside and tender on the inside.
Serve the potatoes hot: Masala spiced potatoes are best served hot, so make sure to enjoy them right away.

Conclusion:

Masala spiced potatoes are a delicious and versatile dish that can be enjoyed as a side dish or snack. They are easy to make and can be customized to your own taste. With a few simple tips, you can make perfect masala spiced potatoes every time.