Best 2 Masaledar Aloo Spiced Potatoes Recipes
**Masaledar Aloo: A Culinary Journey Through India's Beloved Spiced Potatoes**
Embark on a tantalizing culinary adventure with Masaledar Aloo, a delectable dish that embodies the vibrant flavors of India. This beloved potato dish, also known as Spiced Potatoes, takes center stage in this article, where you'll discover a treasure trove of authentic recipes that capture the essence of this versatile dish. From the classic North Indian-style Aloo Masala to the tangy and spicy Andhra Aloo Fry, each recipe offers a unique interpretation of this timeless dish. Whether you prefer the aromatic flavors of Kashmiri Dum Aloo or the zesty twist of Gujarati Batata Nu Shaak, this article has something for every palate. Get ready to ignite your taste buds and experience the culinary wonders of Masaledar Aloo, a dish that truly captures the spirit of Indian cuisine.
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.
SPICY POTATOES (RASADAR ALOO)
This has to be just about my favourite Indian dish to make, and I make it a lot! It's also one of the few recipes that I make exactly as written! I sometimes vary the ingredients by substituting the potatoes with carrots and sweet potatoes (but then of course it's not Rasadar aloo anymore!), or by adding extra tomatoes. You may wish to use less oil, but the spice mix is perfect (and I never change it). If you've never used asafoetida before, don't be put off by the slightly strange smell; the results are worth it. This recipe comes from "The Complete Indian Cookbook", edited by Meera Budhwar and I'm posting the ingredients specified. You can easily scale the quantities up but I think this serves 2 as a main dish or 4 as a side dish.
Provided by Mrs B
Categories Potato
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Wash the potatoes and dry them, lightly peel the skins if necessary.
- Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
- Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
- Add the potatoes and fry for 2-3 minutes, again stirring constantly.
- Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
- Remove from heat and serve garnished with the coriander leaves.
Nutrition Facts : Calories 527.7, Fat 28.7, SaturatedFat 3.8, Sodium 1207.4, Carbohydrate 63.3, Fiber 11.8, Sugar 9, Protein 8
Tips For Making Aloo Masala (Spiced Potatoes)
- Use high-quality potatoes. Look for firm, unblemished potatoes that are free of sprouts and blemishes. - Cut the potatoes evenly. This will help them cook evenly. - Soak the potatoes in water for 30 minutes before cooking. This will help to remove excess starch and prevent the potatoes from sticking together. - Use a variety of spices. This will give the dish a complex and flavorful taste. - Don't be afraid to adjust the amount of spices to your own taste. - Cook the potatoes until they are tender but still hold their shape. - Serve the potatoes hot with rice, roti, or naan bread. ###Conclusion
Masala aloo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover potatoes, and it can be easily tailored to your own taste. Whether you like it mild or spicy, masala aloo is sure to become a favorite in your home.Tips For Making Aloo Masala (Spiced Potatoes)
- Use high-quality potatoes.
- Cut the potatoes evenly.
- Soak the potatoes in water for 30 minutes before cooking.
- Use a variety of spices.
- Don't be afraid to adjust the amount of spices to your own taste.
- Cook the potatoes until they are tender but still hold their shape.
- Serve the potatoes hot with rice, roti, or naan bread.
Conclusion
Masala aloo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover potatoes, and it can be easily tailored to your own taste. Whether you like it mild or spicy, masala aloo is sure to become a favorite in your home.
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