These south Indian 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.
Servings: 8 servings
- 10 medium red or yellow potatoes, cut into a ¾th-inch dice
- 4 Kashmiri or Byadgi chilies, soaked in water for at least 30 minutes (Use 2 guajillo peppers if you can't find these)
- 2 cloves garlic
- 1 teaspoon vegetable oil
- 1 teaspoon black mustard seeds
- ½ teaspoon fenugreek seeds
- ½ tsp fennel seeds
- ½ teaspoon turmeric
- Salt to taste
- Juice of ½ a lime
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 skillet 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: 197kcal | Protein: 5.4g | Fat: 1.2g | Potassium: 1228mg | Fiber: 4.9g | Vitamin A: 50IU | Vitamin C: 33mg | Calcium: 30mg | Iron: 2.2mg