Name: Aloo Masala (Spiced Potatoes North Indian style) recipe by Amrita Iyer at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 5
Ingredients: 4 medium Potatoes – boiled peeled and cooled to room temperature; 4 medium Tomatoes – washed and diced; 2 tbsp Oil; 1/2 tsp Cumin seeds (jeera); 1/4 tsp Asafoetida (Heeng); 1/2 tsp Kashmiri Red Chili Powder; 1 1/2 tsp Salt; 1/2 tsp Turmeric Powder (Haldi); 1 1/2 tsp Coriander Powder (Dhania); 1/2 tsp Dry Mango Powder (Amchur); 1 tsp Garam Masala; 1 inch piece Ginger – finely grated; 4 Green Chilies – 2 very finely minced; 1 1/2 cups water; 1 tbsp Coriander Leaves

ABOUT Aloo Masala (Spiced Potatoes North Indian style) RECIPE

Aloo Masala is a tomato based North Indian curry or sabzi as it is called in the local language. It is typically had with any Indian breads and plain rice. The breads which are mostly enjoyed with this curry are Poori, Bedmi Poori (Lentil stuffed bread) and Kachori. Other choices are Roti, Phulka and Parantha though these are less common preferences. In the States of Uttar Pradesh (city Agra) and Delhi, this curry is especially made as a heavy breakfast item paired with Poori/Bedmi Poori, yogurt, chutney and jalebi. This breakfast is too delicious for words and is loved by all. Do not think of the number of poori you have with this curry. In all aspects this is superbly delicious!

Ingredients Serving: 5

4 medium Potatoes – boiled peeled and cooled to room temperature
4 medium Tomatoes – washed and diced
2 tbsp Oil
1/2 tsp Cumin seeds (jeera)
1/4 tsp Asafoetida (Heeng)
1/2 tsp Kashmiri Red Chili Powder
1 1/2 tsp Salt
1/2 tsp Turmeric Powder (Haldi)
1 1/2 tsp Coriander Powder (Dhania)
1/2 tsp Dry Mango Powder (Amchur)
1 tsp Garam Masala
1 inch piece Ginger – finely grated
4 Green Chilies – 2 very finely minced
1 1/2 cups water
1 tbsp Coriander Leaves

Instructions

Add to blender and make fine paste of chopped tomatoes and two green chilies.
In a pan heat oil and add asafoetida and cumin seeds.
When the seeds start to splutter, add turmeric and coriander powder, minced green chilies and grated ginger. Fry on low flame for 1 minute.
Now add above made tomato-green chili paste and fry till raw smell disappears and oil starts to leave.
Mash the potatoes roughly with your hands (traditionally it is done that way) and add. Mix well to combine. Cover and cook for 2-3 minutes.
Now add water and stir well. Bring it to boil and cover and cook for 5-6 minutes or until thick.
Add salt and amchur powder and cook for a minute and add garam masala and coriander leaves.
Turn of the flame and serve with Poori/Bedmi Poori/Kachori or any bread or rice of your choice.

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