Aloo Masala (Spicy Potatoes) + Video
Aloo masala is a warm potato dish filled with earthy spices and tons of flavor. This Indian-inspired dish makes for a great side!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lb. Yukon Gold potatoes (peeled and cut into 2" pieces)
- 1/4 cup vegetable oil
- 1 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp ground asafoetida (hing) ((See Note 1))
- 1/2 tsp fenugreek seeds
- 20 fresh curry leaves ((See Note 2))
- 1 medium red onion (chopped)
- 4 garlic cloves (minced)
- 1 tbsp fresh ginger paste
- 2 small green Thai chiles ((See Note 3))
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp salt
Instructions
- 1
In a Dutch oven or large pot over high heat, cook potatoes in boiling water until just tender, 15 minutes, drain and set aside.
- 2
In same pot, heat oil over medium high heat. Cook mustard and cumin seeds until they pop, 1 minute. Add the asafoetida, fenugreek seeds and curry leaves and cook 1 minute. Next add the onion, garlic, ginger and chiles, cooking 3 minutes.
- 3
Add the potatoes, coriander, turmeric and salt. Reduce heat to low, toss to coat potatoes and cook, covered for 5 minutes.
- 4
Uncover and stir, mashing lightly with back of spoon. If there is still liquid, cook uncovered until slightly dry, another 1-2 minutes.