Masala Potatoes

November 27, 2014    BY Natural Gourmet Institute

Take a staple food (the potato) to the next level with this classic Indian recipe. Masala spiced potatoes are the perfect side dish for any hearty, satisfying meal. 

Ingredients

Yield: 4 servings

  • 1 pound red organic potatoes (Yukon Gold work well), boiled and peeled
  • ½ pound onion (about 1 medium), finely chopped
  • 1 tablespoon coconut oil
  • 1-inch piece of fresh ginger (2 ounces), peeled and minced
  • 2 Thai green chilis, finely chopped (optional)
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • ¼ cup water
  • Tempering Oil:
  • 1 tablespoon ghee
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon uncooked urad dahl
  • 1 teaspoon uncooked chana dahl (split Bengal gram dahl)
  • 3 tablespoons cilantro leaves, finely chopped

Directions

  1. Mash potatoes roughly (lumps should remain). Sauté onion in oil until onion turns translucent. Add ginger and green chili. Sauté for 2 to 3 minutes. Add potatoes, turmeric, salt, and a little water. Cover and cook on low heat until potatoes are warmed through.
  2. For tempering oil:
  3. Heat ghee in 8-inch sauté pan over medium heat and add mustard seeds. Cook until mustard seeds begin to crackle, 1 to 2 minutes. Add cumin seeds, urad dahl, and chana dahl. Stir until dahl turns golden brown. Mix tempered ingredients into potato mixture. Sprinkle with cilantro leaves.

Natural Gourmet Institute
Founded in 1977 by Annemarie Colbin, Ph.D., Natural Gourmet Institute (NGI) is the leader in health-supportive culinary education. Natural Gourmet Institute’s Chef’s Training Program is a comprehensive and professional program that trains students to meet the growing demand forculinary professionals who are able to make the connection between food and health. Natural Gourmet Institute also offers public intensives, hands-on instruction, demonstrations and lectures for the healthy cooking... Read more>>