Masala Potatoes

Masala Potatoes

Masala Potatoes

I was raised in a vegetarian family but one that was flexible enough to let me experience meat-eating as long as it was not at home (I turned vegetarian later on in life). One of my fondest memories from childhood is going to a very close Muslim family friend of ours on a fairly regular basis and enjoying various versions of Chicken dishes. Oftentimes, with the Chicken there would also be some Masala Potatoes. These crusty, spicy, dry potatoes, often served with a squeeze of lemon on top were absolutely delicious. I had never experimented with them, in all honesty I had forgotten about them till today of all days when for some reason I thought about them when it came time to whip up some lunch. I looked for some ideas on the Internet but in the end I experimented and the result was really good. The best part was that they were really easy to make.

So here goes. Masala Potatoes (sometimes aka Bombay Potatoes).

INGREDIENTS (for 2 as a side)

1 Large Potato – peeled and cubed into 1/2 inch cubes

2 Tbsp Olive Oil

1 tsp Salt

1/2 tsp Red Chili Powder (use judiciously)

1 tsp Coriander Powder

1 tsp Amchur (dry Mango Powder)

1 tsp Roasted Ground Cumin (Jeera)

1/2 tsp Turmeric

1/2 lemon

STEPS

1. Wash and soak the potato in enough water to cover them completely.

2. Heat the oil on medium heat in a saucepan and add all the spices and the salt and saute for 2 mins.

3. Add the potatoes and stir.

4. Cover and periodically stir till the potatoes are cooked. When they are done, they will be blackened, nice and crusty.

5. Serve as a side with a squeeze of lemon with a Daal and an India bread of your choice.

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