POTATO CHANA MASALA
Baked potatoes night after night can suck the life out of any dinner creation. Step outside your comfort zone and use these spuds to make a dish inspired by the cuisine of India.
Provided by Mary Jenny
Categories Indian
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.
- Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened.
- Stir in garlic and jalapeño; cook, stirring, for 3 minutes.
- Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.
- Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.
- Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.
Nutrition Facts : Calories 317.8, Fat 5.6, SaturatedFat 0.5, Sodium 438.4, Carbohydrate 59, Fiber 10.8, Sugar 7.7, Protein 10.3
POTATOES WITH CHAAT MASALA
These are very good, low-fat potatoes. You can make your own chaat masala by mixing equal parts cinnamon, mace, cayenne and chili powder.
Provided by mary winecoff
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Combine potatoes with the oil, using your hands, until potatoes are lightly oiled.
- Place in roasting pan and roast, turning frequently, for 35 minutes.
- Remove from oven and sprinkle with salt, lemon juice and scallions, and toss. Sprinkle with chaat masala and serve.
Nutrition Facts : Calories 196.8, Fat 3.6, SaturatedFat 0.5, Sodium 304.7, Carbohydrate 37.9, Fiber 4.9, Sugar 1.9, Protein 4.4
PEAS AND POTATOES MASALA
Categories Herb Potato Soy Tomato Vegetable Side Sauté Vegetarian Quick & Easy Pea Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion; sauté until golden, about 6 minutes. Add tomatoes with their juices, potato, cumin and allspice. Cover; simmer until potato is just tender, stirring occasionally, about 8 minutes. Add tofu, peas and cilantro. Simmer uncovered until vegetables are tender, about 6 minutes. Season with salt and pepper.
SWEET POTATO AND CHICKPEA MASALA
I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!
Provided by purplerose
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 3
Number Of Ingredients 18
Steps:
- Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
- Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
- Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
- Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 96 g, Cholesterol 10.9 mg, Fat 10.9 g, Fiber 16.9 g, Protein 11.7 g, SaturatedFat 3.7 g, Sodium 1243.9 mg, Sugar 18.6 g
MASALA-SPICED POTATOES
Categories Ginger Potato Side Roast Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Pat potatoes dry, then toss with remaining ingredients in a bowl until evenly coated.
- Spread out potatoes in 1 layer in a large (17- by 12-inch) shallow heavy baking pan, then roast, turning potatoes over with a metal spatula once or twice during roasting, until tender and some edges are golden brown, 25 to 30 minutes.
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