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. 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.