Masala Potatoes
These are fast, easy and tasty little Indian spiced gems. Masala Potatoes make a great side dish for Indian meals. They also make great lunchbox leftovers. There are lots of good versions of Garam Masala Spices on the market. Search Asian markets to find a brand you like or grind up your own and keep it in a glass jar to toss into all things Indian Spiced. Use a teaspoon with a splash of lemon juice in plain yogurt as a dip for cold Masala Potatoes in lunch boxes. I use an old coffee bean grinder as a dedicated spice grinder. Buy a Garam Masala whole spice mix and whirl it up just before using it for really fresh, fragrant flavor.
Masala Potatoes
Prep
Cook
Total
Yield 4 servings
you can leave the peels on the potatoes if you like.
Ingredients
- 4 large boiling Potatoes, peeled and cubed
- Ghee or Neutral Oil
- 1 tablespoon Black Mustard Seed
- 1 teaspoon whole Cumin Seed
- 1 small Onion, chopped
- 2 cloves Garlic, chopped
- 2 teaspoons Ground Garam Masala
- Sea Salt and Pepper
- squeeze of Lemon Juice
Instructions
- Par Boil the Potatoes in water that just covers them for about 5 minutes, drain and dry on a dish towel
- Heat Ghee or Oil in a large shallow fry pan until very hot
- Toss in the Potatoes (be careful of splatter)
- Cover and cook 1 minute over high heat, give the pan a shake and cook 1 more minute
- Remove the cover and continue cooking until they are well browned but still firm
- Remove the Potatoes and set aside
- Add a bit more Ghee to the pan and heat until hot
- Toss in the Seeds and let them cook and pop a minute or two, turn heat to medium
- Add the Onion and Garlic and stir everything around another few minutes until soft and beginning to brown
- Add the Potatoes back to the pan, sprinkle the Garam Masala over and give a toss
- Season with a sprinkle of Sea Salt and a splash of Lemon Juice
- Heat through and serve when the Potatoes are tender in the middle and brown on the outside
Masala Spiced Potatoes
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