Potato Masala (Spiced Potatoes)
My YJ Recipes
A comforting, vibrantly flavored mixture of potatoes, onions, chilies, and spices.
Makes 4 cups, 4 to 6 servings.
3 large (1 1/2 pounds total) russet potatoes
Water to cover potatoes
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 cup chopped onion
1/3 cup raw or roasted cashews, coarsely chopped
3 tablespoons minced jalapeño chili, or to taste
3/4 teaspoon salt, or to taste
1/2 teaspoon ground turmeric
1 tablespoon lime juice
1. Peel potatoes and cut into 1-inch chunks. Place potatoes in a 3- to 4-quart pan with enough water to cover. Bring to a boil, cover, and simmer until tender when pierced, 15 to 20 minutes. Drain.
2. Rinse and dry the pan. Set over medium-high heat. When the pan is hot, add the oil, mustard seeds, and cumin seeds. Cover the pan. After the seeds pop, about 30 seconds, add the onion, cashews, 2 tablespoons chili, and salt. Stir often until the onions begin to brown, about 3 to 4 minutes. Stir in the turmeric and the potatoes, and add more salt and chili to taste.
3. Cover and cook over low heat, stirring occasionally, until hot, 2 to 3 minutes. If potatoes stick, add a few tablespoons of water. Stir in lime juice. Remove from heat and cover until ready to serve.
Note: These are delicious on their own or can be made into savory Masala Dosas.