MASALA ALOO (SPICED POTATO CURRY)

MASALA ALOO (SPICED POTATO CURRY)

This recipe elevates the humble potato into something quite spectacular and utterly delicious and really is a must try, as it is so easy to make. The potatoes become deliciously soft and fluffy on the inside and are crisp on the outside and encrusted with beautifully aromatic dry spices.

 

We are always having potatoes in one form or another in my home, as it is such a staple ingredient. Also having a father from East Africa and a husband from Kashmir, it is unthinkable to have a meal without potatoes, as according to them you have to have potatoes with everything! Trust me if there are no potatoes, all hell will break loose!

 

 

This is such a simple curry but tastes so amazing. I think the thing makes it so special is the slight outer crisp of the potatoes combined with the crunch of cumin seeds and the delicate crust of flavourful spices.

 

 

Delicious served with rice, naan or roti, as a side to a meat / chicken curry or even spice up your typical roast and replace roast potatoes with these tasty masala potatoes that are just exploding with flavour.

 

 

MASALA ALOO (SPICED POTATO CURRY)

November 14, 2018
: 4
: 10 min
: 25 min

This recipe elevates the humble potato into something quite spectacular and utterly delicious and really is a must try, as it is so easy to make. The potatoes become deliciously soft and fluffy on the inside and are crisp on the outside and encrusted with beautifully aromatic dry spices.

By:

Ingredients
  • 5 – 6 medium potatoes, peeled, cut into chunks & boiled
  • 2 tbsp rice flour
  • 2 tbsp vegetable oil
  • 1 tbsp ginger garlic paste
  • 1 tsp cumin seeds
  • 2 tbsp coriander powder
  • 1 tbsp cumin powder
  • ½ - 1 tsp red chilli powder (adjust according to taste)
  • ½ tsp turmeric powder
  • 1 tsp salt
  • ½ tsp garam masala
  • 1 tbsp coriander, finely chopped
Directions
  • Step 1 Place the rice flour in a large bowl and add in the boiled potato pieces, stirring gently to coat each piece of potato. Set aside.
  • Step 2 Heat the oil in a large wok or karahi.
  • Step 3 Add the ginger garlic paste and cook on medium for a few minutes, stirring occasionally, until the raw smell is gone.
  • Step 4 Stir in the cumin seeds, keep stirring until you hear them splutter.
  • Step 5 Add in the coriander powder, cumin powder, chilli powder, turmeric and salt. Stir repeatedly, on low medium heat, until you can smell the aroma of the spices, approximately 3-5 minutes. Careful not to burn the spices, if the wok is dry and spices appear to be burning add a few drops of water to prevent them from burning.
  • Step 6 Drop in the coated potatoes and cook on low medium stirring only occasionally, being careful not to break up the potato pieces and allowing the spices to form a crust on the potatoes. This will take approximately 8-10 minutes.
  • Step 7 Sprinkle garam masala and fresh coriander on top of the potatoes, give a quick stir and immediately turn off the heat.
  • Step 8 Enjoy x


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