Masala Alu (Stir fried Potatoes with Indian spices)

Photo Courtesy: Dr. Debarshi Chatterji

Recipe Courtesy: Mamma (Sumita Moitra)

Masala Alu is one of my mom’s quick last minute yummy dishes which she loves to serve with any fried bread. This simple dish is easy and quick to prepare and does not use any other vegetables except Potatoes. Yes, your favorite humble potatoes. Now this torkari (stir fry) will use a lot of different types of Indian spices so be ready to open the spice cabinet and look for Asafoetida, Cumin Seeds, Coriander Powder, Cumin Powder, Red Chili Powder and Turmeric Powder. Now although Red Chili Powder is enough to make it taste hot, I love adding some Green chilies as well. However, this is entirely up to you and you can of course skip both of them. If you have used Asafoetida before, you know that it smells and tastes very pungent and usually you will need only a pinch for any dish. However, since we always use it in small quantities, it is natural for it to sit in your spice cabinet for too long. Now don’t throw it out because asafoetida will not go bad (provided you are keeping it away from heat and light). Simply increase the amount and it will still create that incredible flavor in your dish.

I think nowadays with the growing idea of staying fit and maintaining weight, we often start cutting down on those things which we love and potatoes are unfortunately one of the first things to be on ‘Do not eat these foods on a diet’ list. So today I did some research and came up with lots of health benefits which we get from eating potatoes. 

Potatoes are a rich source of Vitamin C and B6 which helps in the production of red blood cells and brain and nervous system health. Not only this, potatoes are also rich in fiber, magnesium and antioxidants and they contain more potassium than a banana! So you see, your favorite veggie has several health benefits. It will also be interesting to know that potatoes do not have any fat, sodium or cholesterol in them, then why do we start gaining weight after eating potatoes? Because we add a lot of extra ingredients in them. Remember, butter, cheese, spices everything which make the potatoes taste so good carry extra calories. 

I think it will be correct to say that potatoes are one of the main ingredients in both Indian and American cuisines. Potatoes are used in a variety of dishes. In fact, in India, most of the curries and Torkaris are cooked with potatoes. They are not only the best vegetable to pair with but also create a natural hint of sweetness in the dish which helps to cut down the overall spice level. Now we can decrease the quantity of potato intake but I am one of those potato lovers who just love to eat it as a comfort food. So be it Alu Pakora (potato fritters), Alu Paratha (fried bread stuffed with potatoes) or Alu Bhaja (deep fried potatoes with turmeric and salt), I love them all! 

Now I agree, today’s recipe is not super healthy but it does use very less oil and it tastes awesome! So, don’t be shy potato lovers, prepare this simple, flavorful and aromatic Indian Torkari and enjoy it with some onion rings, cucumber slices and plain hot Rotis (flatbreads) or crispy plain Parathas.

Ingredients:

• Potatoes – 2 big, russet, peeled, washed and cut into medium sized cubes
• Mustard Oil – 2 tablespoons
• Asafoetida – ¼ teaspoon
• Cumin Seeds - 1 teaspoon 
• Coriander Powder - 1 teaspoon
• Cumin Powder - 1 teaspoon 
• Red Chili Powder - ½ teaspoon 
• Turmeric Powder - ½ teaspoon 
• Salt - ½ teaspoon 
• Cilantro – a handful, washed and chopped
• Green chilies – 2, slit in half lengthwise (optional)

Directions:

• Heat a wok on medium- high heat.
• Add the Oil in it. 
• Pat dry the Potatoes.
• When the oil begins to smoke, reduce the heat to medium low so that it cools off a bit. This is done to remove the pungent taste and smell of the Mustard Oil.
• Increase the heat to medium and if you are adding Green Chilies then this is the time to add them in the oil. Also add the Asafoetida and Cumin Seeds.
• When the Cumin seeds start sputtering, add the Potatoes. 
• Fry till the Potatoes are reddish brown in color.
• Reduce the heat to medium low and start adding the spices (Coriander Powder, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt)
• Mix well and then cover and cook for about 15-20 minutes so that the Potatoes are well cooked. Add a tablespoon or two of water to prevent the spices from burning.
• Press a piece of Potato with the spatula and if it breaks the Torkari is ready. 
• Garnish with the Cilantro and serve with hot crispy Parathas.

Keeping and storing Potatoes:

• I never recommend keeping potatoes inside the fridge as they taste sweeter when cooked. This happens due to the conversion of starch to sugar. I always keep the potatoes on the kitchen counter away from heat inside a plastic bag (the ones you get from grocery shops). Wicker baskets are another good storage option for potatoes. I also ensure that I am keeping the potatoes away from onions as they go bad really fast when kept together.

Recommended Reading:

• Excited to use new spices? Know more about Hing (Asafoetida)
• Plain Paratha (Fried Flat Bread)
• Indian Salad
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Top 10 Spices to keep in your kitchen
• Methi Saag Paratha (Fenugreek leaves fried Flat Breads)
• Shahi Pulao (Indian Jeweled Rice)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)
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• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)