YUMMY MASALA POTATOES!

Here and elsewhere in my blog and East India Pantry website you will find the term “masala” used extensively. Well, a masala can either be a combination of dried blended spices, or a paste made from a mixture of spices and other ingredients—often garlic, ginger, and onions. Masala is used extensively in Indian cooking to add spice and flavor. Just today I made some delicious baby potatoes simmered in a blend of spices and hence the name Masala Potatoes. The aroma of the spices wafted through my home and tickled everybody’s appetite well before the dish was ready. I truly hope you can try this simple yet ribust in flavor recipe. Bon apetite!

MASALA POTATOES

1 pound of baby potatoes, cleaned, boiled and peeled
1 large onion, chopped fine
3 tbsp oil
1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1/4 tsp mustard seeds, 2 pinches of fenugreek seeds,
4-6 flakes of garlic crushed (optional)
3 tsp East India Pantry Garam Masala
Salt to taste
Chopped cilantro for garnish

METHOD:

Peel and cut potatoes into 1 inch pieces.

Boiled, Peeled and Cubed Potatoes

Heat oil in a non-stick skillet. Reduce heat, add cumin, fennel, mustard and fenugreek seeds to the oil. Cook for 1/2 minute till the fennel seeds start changing color.

Mustard, Fennel, Fenugreek, Cumin seeds

Add crushed garlic and fry for a minute. Add onions and stir fry unti they turn light golden. Add East India Pantry Garam Masala. Stir. Add fresh chopped cilantro.

Golden brown onions, spices, cilantro

Add potatoes and salt. Mix well. Keeping the heat very low, cover tightly with a lid, and cook for 10-12 minutes or until the potatoes are tender. Serve hot! Enjoy!

Robust Masala Potatoes

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