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garam masala potatoes

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i just made these after a long time and forgot how easy and tasty they are. i thought you guys might like to try them. they are good plain for breakfast but are especially tasty with roti (chapati/phulka kind, not naan... parantha would be good, too). all amounts are approximate but it's kind of hard to mess up. just keep tasting as you go along.

garam masala potatoes

2 white potatoes, peeled, cubed, washed, and drained
2 T oil
1/2 tsp cumin seeds
a little water
1/4 tsp lal mirchi (the red chili powder similar to cayenne used in indian cooking)
1/4 tsp garam masala
lots of salt

fry cumin seeds and lal mirchi over medium heat until the cumin seeds are getting toasty brown and fragrant. add water, potatoes, and cover so the potatoes can cook. shake a few times so they don't stick as much (but they'll probably still stick some). uncover, add lots of salt and garam masala. cook a few more minutes scraping the yummy brown stuff off the bottom.

note: you can also use already cooked potatoes. just eliminate the water and the covering step.

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  1. Nigella has a similar recipe in her How To Eat cookbook - Panchphoran Aloo. IMO it is the best recipe on her entire collection. I love,love, love 'em. Mmmm - thats tomorrow's dinner taken care of with some Tandoori Lamb Chops :)

    3 Replies
    1. re: toastnjam

      i just looked up the recipe for Panchphoran Aloo and the method is definitely similar but i think the taste will be very different. i'll have to try them sometime!

      1. re: toastnjam

        What cut do you use for the lamb chops, and how do you cook them, please?

        1. re: BerkshireTsarina

          I use either loin chops or cutlets (which are the chops from a rack of lamb), then use a mix of tandoori paste and yoghurt with a splash of lemon juice to marinate them in for a few hours. Remove the chops from the marinade and let them drain for 30 minutes or so on a cookie cooling rack before cooking them on a smoking hot BBQ/grill, a few minutes each side. I normally have a jar of tandoori paste in the pantry - there are plenty of good ones at the supermarket - but on occasion have been known to make my own from scratch. I serve it up with a crisp green salad.

      2. I'm going to have to try these. It sounds wonderful.