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These are the easiest and deliciousest ever potatoes. Some good freshly ground garam masala, salt, ginger, garlic and onions. Yum!
To get the best out of Garam masala spice blend, get some made with whole spices from an Indian store with whole cumin, corinader, bay leaves, cardamom, cinnamon, nutmeg, black pepper and more. You can also make your own, but store the larger quantity in whole spices. Lightly roast a small portion and then grind it and keep to use within a month or two. You can add the Garam masala to any indian vegetable stir fry, or to a gravy, curry or lentil dal soups, bean stews, or sprinkle some on baked potatoes or roasted cauliflower, add to bean burger patties, or use to marinate tempeh or seitan. The possibilities are endless.
You know what else you could do with these potatoes.. Make a Grilled Sandwich!Â
Masala Potatoes, Daiya pepper jack, grilled up in Cauliflower Bread. Â nuff said.
Steps:
Heat the oil, add garlic, ginger and chili. Cook for 2-3 minutes. .Â
Add red onions and cook for another 5-7 minutes until the onions are translucent. Add the garam masala and mix well.Â
Add the potatoes and salt and mix well.Â
Cook covered on low-medium heat until potatoes are tender. Serve hot.Â
Garam Masala Potatoes and Onions. Masaledar Aloo Pyaaz
Allergen Information: Free of Dairy, egg, corn, soy, nut, yeast, gluten, grain.
Ingredients: Serves 2
2 teaspoons oil
4-5 cloves of garlic, finely chopped
a half inch of ginger, chopped
1 Serrano pepper, finely chopped or to taste
1/2 medium red onion, sliced or chopped
1/2 tsp cumin powder
2 tsp garam masala spice blend, less or more to taste (I use a whole blend like this one. grind and store a small quantity at a time)
3 medium potatoes, cubed small
2/3 tsp salt or to taste
Method:
In a pan, heat the oil on medium heat. Add the ginger, garlic and Serrano chili pepper. Cook for 2-3 minutes. Add the red onions and cook until translucent. 5-7 minutes. Add the cumin powder and garam masala. Mix well. Add potatoes and salt. Mix well and cook on low-medium heat until potatoes are cooked. 10-15 minutes.
Serve hot topped with cilantro, with flat breads, Naan, Dahl or in a sandwich.Â
Oh my goodness, I could definitely go for some of this comforting carby goodness! I love how simple this is yet it’s bursting with garam masala flavor. Congrats on the magazine feature! That is so awesome! I forgot that this magazine was coming out. I’ll have to check it out!
This is my ideal Indian potato dish, love the chunky potatoes & red onions with not too many ingredients involved, but just a flavorful spice blend. Love the idea in a sandwich – it reminds me of an Indian potato salad sandwich 😉 And congratulations with the feature on Vegan Food Magazine – looks fantastic!
This sounds fantastic! For some reason I never think to use haram masala for anything besides curry, I really need to play around with it more.
I saw your interview and recipes in the magazine…yumza! And yay for you for being a dog foster parent…you are an unsung hero.Happy Adopt-A-Shelter-Dog Month! 🙂
Thanks for this recipe…I’d love them steamy hot on warm bread, all spicy and spirit-warming. Cheers!
Your recipe has come to the rescue again! I over-purchased potatoes and that just weren’t calling to me; nothing sounded really good and I feared they would go bad. What a perfectly spiced save you’ve shared here!
I am definitely going to make these soon. I love garam masala and don’t use it nearly enough! Congrats on the magazine feature!
A curried potato sandwich sound so good! Lovely to see your feature in Vegan Food Magazine too Richa- I thought the first edition was brilliant.
Those potatoes combine my favorite qualities: easy and delicious! I’m sorry to hear about your root canal. I hope you mend up quickly.
you are so amazing! i love that you not only show these delicious potatoes, but also a variation of them in a grilled cheese! you are truly an artist and these look scrumptious!
perfect lunch sandwich
I made this used what I had. White onion, no Serrano. Potatoes a little dry so I added some veg.broth. Really good. Made the sandwich. Used spelt bread and cheddar cheese. Grilled it to toast the bread and melt the cheese. Than added the Garà m Masada potatoes. Very filling and good. A while ago a lady from India made us a sandwich similar to this. The filling was pureed and put on a small white bread hamburger bun with a slice of American cheese. It was delicious. She called it Indian street food.
Great! Yes you ccan adjust the moisture depending on how you plan to use the potatoes. I usually serve with a side of dal.
I think it must have been dabeli or masala pav (street food names that use mashed spiced potatoes between buns with different kinds of chutneys and sauces). You can mash these with a bit of water or broth until smooth and shape into patties. Serve with chutneys like mint cilantro or tamarind chutney and some kind of chile garlic saue like sriracha.