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.
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 ½ 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.
Calories: 197kcalProtein: 5.4gFat: 1.2gPotassium: 1228mgFiber: 4.9gVitamin A: 50IUVitamin C: 33mgCalcium: 30mgIron: 2.2mg
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