Panchporan Aloo Indian Spiced Potatoes Recipes
PANCHPORAN ALOO (INDIAN SPICED POTATOES)
This is a Nigella Lawson recipe that I tweaked with the spices I had in my spice rack. It is delicious with a poached or fried egg. My cooking method may not be the traditional Indian way, but the result is delicious nonetheless.
Provided by dk683
Categories Potato
Time 35m
Yield 3/4 cup, 1 serving(s)
Number Of Ingredients 14
Steps:
- Put 1 tablespoon oil in a nonstick pan with the crushed garlic clove, sauté until the clove is lightly browned and then discard the garlic.
- Add the potato and turn it around in the garlic oil until well coated. Put the lid on the pan and let the potatoes brown for about 10-15 minutes, stirring occasionally .
- Once the potatoes are browned, add 1/4 of water (enough so that the water comes half way up the potato cubes) put the lid on and let this steam for another 5-10 minutes or until the potatoes are fork tender.
- While this is happening, prepare the egg. If you want a poached egg, place 1 cup of water, the vinegar and a dash of salt in a saucepan, let this come to a simmer and cook the egg until it is done, but still runny, about 2-3 minutes. OR -- fry the egg in oil.
- When the potatoes are fork tender, drain off any excess liquid to prevent the potatoes from getting mushy (you want them to retain their shape).
- Add the remaining 1 or 2 tablespoons of oil, (depending on how dry the pan is) and the spices: the curry powder, cumin, cinnamon, cayenne, coriander and sauté for about 2-3 minutes, until all the flavors have mingled.
- Lastly, add the chopped tomato and a pinch of salt. Sauté this until the tomato has warmed through.
- Serve in a bowl, topped with the egg and a sprinkling of cilantro.
- Enjoy!
Nutrition Facts : Calories 500.5, Fat 32.7, SaturatedFat 5.4, Cholesterol 211.5, Sodium 1258, Carbohydrate 42.4, Fiber 6.2, Sugar 3.8, Protein 11.7
ALOO MASALA (SPICED POTATOES)
A little bowl of simply spiced half-mashed potatoes and onion, glistening with fat, is a standard side dish at bustling restaurants that serve dosas. It's also one of the best vegetable dishes - inexpensive, quick and delicious - to add to your repertoire as a home cook. The key to these potatoes is water, not fat. Overcooking them just slightly ensures that they're tender, and that they hold enough moisture so when you drop them into the hot pan, they break up and meld into the sautéed onion mix, becoming almost indistinguishable from it. Though aloo masala is great with a hot dosa, it's a versatile dish that can also work as a side with other meals.
Provided by Tejal Rao
Categories dinner, quick, vegetables, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
- In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
- Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.
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