Masala Potatoes, 30-minute recipe, vegan, soy-free, nut-free and gluten-free - holycowvegan.net
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5 from 2 votes

Spicy Masala Potatoes

These Masala Potatoes are fiery red, zesty and appetizing. They are the perfect side for a plate of dal and rice, and they work as a snack too! A vegan, soy-free, gluten-free and nut-free recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Vegetable side
Cuisine: gluten-free, Indian, nut-free, One-Pot Recipe, Soy-free, Vegan
Servings: 8 servings
Calories: 197kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

Instructions

  • In a dry saucepan or cast iron skillet, roast the garlic, skin on, for a couple of minutes, turning over once, until slightly soft. Peel and place in a blender with the soaked chilies and 1/2 cup of water or the soaking liquid. Blend until smooth and set aside.
  • In a large wok or saucepan, heat the oil. Add the mustard seeds and when they sputter, add the fenugreek and fennel seeds and turmeric. Stir for half a minute, then add the potatoes.
  • Stir well to coat the potatoes with the spices. Turn the heat to medium and place a tight-fitting lid on the pan. Pour some water over the lid (a rimmed lid works best for this-- the water on the lid helps the potatoes steam without sticking or burning). Cook the potatoes for 15 minutes or until they are fork-tender but not mushy.
  • Add the red chili-garlic paste and stir well to mix. Let the potatoes cook in the past for 2-3 minutes until the water dries out. Add salt to taste and lime juice and garnish, if desired, with coriander.
  • Serve hot with rice and dal.

Nutrition

Calories: 197kcal | Protein: 5.4g | Fat: 1.2g | Potassium: 1228mg | Fiber: 4.9g | Vitamin A: 50IU | Vitamin C: 33mg | Calcium: 30mg | Iron: 2.2mg