Best 2 Masala Spiced Potatoes Recipes

**Masala Spiced Potatoes: A Culinary Journey Through Indian Flavors**

Embark on a tantalizing culinary adventure with our exquisite collection of masala spiced potato recipes. These delectable dishes, deeply rooted in the vibrant culinary traditions of India, offer a captivating symphony of flavors that will tantalize your taste buds and transport you to the bustling streets of Mumbai or the serene backwaters of Kerala.

From the classic aloo tikki, a beloved street food sensation, to the hearty aloo gobi, a comforting curry brimming with the goodness of potatoes and cauliflower, our recipes cater to every palate and occasion. Discover the secrets of creating the perfect batata vada, a crispy potato fritter often served with tangy chutneys, or indulge in the rich and creamy palak aloo, where tender potatoes are enveloped in a luscious spinach sauce.

Each recipe is meticulously crafted to guide you through the culinary process, ensuring success even for novice cooks. Detailed ingredient lists and step-by-step instructions, accompanied by helpful tips and variations, empower you to create authentic Indian dishes that will impress your family and friends.

So, prepare to embark on a culinary expedition, where the aromatic blend of spices, the vibrant colors of fresh ingredients, and the warmth of Indian hospitality come together to create a symphony of flavors that will leave you craving for more. Immerse yourself in the vibrant world of Indian cuisine and let your taste buds experience the magic of masala spiced potatoes.

Let's cook with our 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:

- To save time, use pre-boiled potatoes. - For a crispier texture, roast the potatoes at a higher temperature for a shorter amount of time. - For a softer texture, roast the potatoes at a lower temperature for a longer amount of time. - Add your favorite spices to the potatoes for a customized flavor. - Serve the potatoes as a side dish or as a main course with a salad or yogurt sauce.

Conclusion:

These masala spiced potatoes are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. Whether you are looking for a quick and easy side dish or a hearty and satisfying main course, these potatoes are sure to please.