Aloo Masala Spiced Potatoes Recipes

Steps:

• Pierce the potatoes five times on each side with a fork, place in a microwave-safe bowl, and microwave until potatoes can be easily pierced, about 5 minutes on each side. Let them cool to room temperature, then peel and break them by hand into bite-size pieces.
• Melt the ghee in a medium skillet over medium heat. Add the cumin seeds and cook until they darken slightly and smell toasted, about 1 minute. Swirl in the turmeric and asafetida. Add the potatoes, tossing to coat them with the spices without mashing the chunks. Add the coriander, chili powder, chaat masala and salt, then taste and adjust the seasoning.
• Reduce the heat to medium low and cook, uncovered, until the bottom of the potatoes develop a crust, about 10 minutes. Cook a little longer if you want the potatoes to be extra charred. Garnish with cilantro and serve with lime wedges.

Steps:

• Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.
• Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.

Steps:

• Put oven rack in middle position and preheat oven to 500°F.
• Pat potatoes dry, then toss with remaining ingredients in a bowl until evenly coated.
• Spread out potatoes in 1 layer in a large (17- by 12-inch) shallow heavy baking pan, then roast, turning potatoes over with a metal spatula once or twice during roasting, until tender and some edges are golden brown, 25 to 30 minutes.