Potatoes with Spices & Onions
Masala aloo. Semi-dry when cooked. Perfect with meat or vegetable curries. This should not take longer than 30 mins even with cooking the potatoes."This was an excellent meal and very easy to make. Just prep all of the stuff before you start. Also if your new potatoes in a can have salt included I don't think 1 Tbl of salt is necessary." - jmschaub
Yield: 4 Ready in 30 minutes
168 people trying soon
|6 tablespoonsVegetable oil|
|2 mediumOnions; chopped finely|
|1 tablespoonFresh Ginger; chopped finely|
|1 cloveGarlic; crushed|
|1 tablespoonChili powder|
|1 1/2 tablespoonsGround cumin|
|1 1/2 tablespoonsGround coriander|
|1 tablespoonSalt; to taste|
|400 gramsNew Potatos; fresh new potatoes can be used|
|1 tablespoonLemon juice|
|3 tablespoonsVegetable oil|
|3 driedChili peppers|
|1/2 teaspoonOnion seeds|
|1/2 teaspoonMustard seed|
|1/2 teaspoonFenugreek seeds|
|1 bunchCoriander sprigs; use the leaves as a garnish|
|Green chili; chopped finely use as garnish|
Potatoes with Spices & Onions Preparation
Heat the oil when hot add the onions fry these till they are golden brown in color.
Add the ginger, garlic, chili powder, ground cumin, ground coriander and salt fry for about a minute. Set this mixture aside till required later.
You can use fresh new potatoes, these would need to be cooked.
Cooking fresh new potatoes peel potatoes,place in pan of water, bring water to the boil cooking potatoes until they are soft.
Drain water from tin of new potatoes. Add the potatoes to the onion mixture you set aside sprinkle over the lemon juice.
Making the Baghaar
Heat oil in another pan add the red chilies, onion seeds, mustard seeds, and fenugreek seeds fry these until the seeds go a good shade darker than they already are. Remove from the heat and pour the baghaar (this mixture), over the potatoes.
Garnish with the leaves from the coriander spring and chilies. Green chilies can be replaced with red ones.
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