Best 2 Masaledar Aloo Spiced Potatoes Recipes
"Masaledar Aloo" or spiced potatoes is an Indian dish that combines the simplicity of potatoes with a vibrant blend of spices. This tantalizing dish can be enjoyed as a snack, an appetizer, or as a side dish with a main meal. The key to creating the perfect "Masaledar Aloo" lies in selecting the right spices and understanding the art of balancing flavors. This guide will provide you with step-by-step instructions and the necessary ingredients to create the most delicious and flavorful "Masaledar Aloo." Vegetarian and vegan alternatives will also be offered for those seeking a plant-based version of this culinary delight.
Check out the recipes below so you can choose the best recipe for yourself!
MASALEDAR ALOO (SPICED POTATOES)
This wonderful looking potato dish comes from Hetal and Anuja at showmethecurry.com. I LOVE their videos and have learned so much from watching them. This recipe has yet to be tried in our house, but it won't be long now as I'm always making various potato dishes - my favorite food! I've sort of sectioned off the ingredients for my own eyeballs to better follow the recipe because sometimes my brain jumbles what I'm seeing, then the anxiety meter gets pegged, THEN I give up cooking and go get 2 JitB tacos!
Provided by Sandi From CA
Categories Potato
Time 40m
Yield 6 approximately
Number Of Ingredients 17
Steps:
- Boil potatoes, leaving them very slightly on the firm side.
- Peel, cool and cut into 3/4" cubes.
- Sprinkle the cumin, coriander, cayenne, amchur, garam masala and chaat masala on the potatoes and mix well but gently.
- Add salt to taste, keeping in mind that some dry spices have their own saltiness. Do a taste test and mix gently.
- In a skillet, heat the oil on medium heat.
- Once the oil is hot, add in mustard seeds and allow them to pop.
- Add in the dry red chili, if using.
- Add in asafoetida, turmeric, curry leaves and green chillies in that order. Then add in the potatoes and mix gently, but thoroughly. Cook the potatoes till they are heated all the way through and further if you want them caramelized.
- Sprinkle on the lemon or lime juice and cilantro. Mix well.
- Serve as a side dish or as an appetizer.
Nutrition Facts : Calories 191.3, Fat 5, SaturatedFat 0.7, Sodium 14.4, Carbohydrate 33.9, Fiber 4.5, Sugar 1.6, Protein 4.1
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.
Tips:
- Use the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet, and are less likely to fall apart when cooked.
- Cut the potatoes evenly: This will help them cook evenly. If the potatoes are cut into different sizes, the smaller ones will overcook while the larger ones are still undercooked.
- Don't overcrowd the pan: If you overcrowd the pan, the potatoes will steam instead of fry and they won't get crispy.
- Use a well-seasoned pan: A well-seasoned pan will help prevent the potatoes from sticking. If you don't have a well-seasoned pan, you can season it by heating it over medium heat and adding a tablespoon of oil. Swirl the oil around the pan until it coats the entire surface. Then, remove the pan from the heat and let it cool.
- Cook the potatoes in batches: If you're cooking a large batch of potatoes, cook them in batches. This will help prevent the potatoes from overcrowding the pan and ensure that they cook evenly.
- Don't stir the potatoes too much: Stirring the potatoes too much will break them up and make them mushy. Once you've added the potatoes to the pan, let them cook undisturbed for a few minutes until they start to brown.
Conclusion:
Masala aloo is a delicious and versatile dish that can be served as a side dish or as a main course. It's a great way to use up leftover potatoes, and it's also a good source of nutrition. The spices in masala aloo give it a unique flavor that is sure to please everyone at the table.
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