Masala Alu (Spiced Potatoes)

These spiced boiled potatoes are just what you need to turn a breakfast into brunch. Pair them with Cheela or Dosa and you have a heavy filling meal within no time. I prefer to boil the potatoes before hand because they are much easier to peel once they cool down. If the potatoes have been kept in the fridge for just a couple of hours, they bring a better texture as well because they don’t turn all mushy and soft when fried. 

This quick and easy recipe also goes great with Puris and Parathas. Even the picky eaters who survive only on potatoes won't be able to say ‘No’ to this. You can also double the amount and use it as a filling to make quick Potato and Cheese Sandwiches.

Ingredients:

• Potato – 2 big, russet
• Salt – to taste (about ½ teaspoon)
• Canola Oil – 4 tablespoons
• Onion – ½ cup, chopped or sliced
• Mustard Seeds – ½ teaspoon
• Cumin Seeds – ½ teaspoon
• Asafoetida – a pinch
• Green Chilies - 2-4 (optional), chopped
• Ginger – ½ tablespoon, grated or chopped
• Turmeric Powder – ½ teaspoon
• Cilantro – a handful, washed and chopped

Do ahead:

• Cut the potatoes in halves.
• Wash them thoroughly then boil till they are fork tender.
• Let them cool down then peel them.
• You can keep the potatoes in the fridge for a couple of hours, it brings a nice texture in the dish.

Directions:

• Heat a wide pan on medium heat and add Oil.
• After about 30 seconds, add the Mustard and Cumin Seeds with the Asafoetida.
• When the seeds crackle, add the Ginger, fry for about 15-20 seconds.
• Now add the Onion with the Green Chilis.
• Sauté everything until the Onion turns golden red. Then add the Salt.
• Lower the heat and add the Potatoes with the Turmeric Powder. Crush the big pieces lightly but do not mash the potatoes.
• Fry till the mixture turns brownish red in color.
• Turn off the heat. Masala Alu is ready. Sprinkle the Cilantro on it and fill it in Dosa/ Cheela or Sandwiches. Enjoy!

Try the Masala Alu in/ with:

• Mamma’s Alu Sandwiches (Indian style Potato and Cheese Sandwiches)
• Cheela (Savory Indian Crepes)
• Allahabadi Alu Patty (Puff Pastry with Spicy Potato Filling)
• My Homemade Spicy Potato Hors D'oeuvres
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Alu Cutlet (Crispy Shallow Fried Potato Patties)
• Plain Paratha (Fried Flat Bread)
• Debarshi's Lachha Paratha (Multi-Layered, Crispy, Flaky Homemade Bread)
• Masala Kachori (Indian Puffed Bread with Spices)
• Kasuri Methi Paratha (Fried Flatbread with dried Fenugreek Leaves)
• Luchi – Deep Fried Puffed Bread
• Debarshi’s Alu ka Paratha (Fried Bread stuffed with Potatoes)
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)