To get the best out of Garam masala spice blend, get some made with whole spices from an Indian store with whole cumin, corinader, bay leaves, cardamom, cinnamon, nutmeg, black pepper and more. You can also make your own, but store the larger quantity in whole spices. Lightly roast a small portion and then grind it and keep to use within a month or two. You can add the Garam masala to any indian vegetable stir fry, or to a gravy, curry or lentil dal soups, bean stews, or sprinkle some on baked potatoes or roasted cauliflower, add to bean burger patties, or use to marinate tempeh or seitan. The possibilities are endless.
You know what else you could do with these potatoes.. Make a Grilled Sandwich!
Masala Potatoes, Daiya pepper jack, grilled up in Cauliflower Bread. nuff said.
More awesomeness this week! See me featured in Vegan Food Magazine's First Issue, featured along with Isa Chandra Moskowitz and Fran Costigan . I mean gosh. I am jumping in my shoes here.
Grab the beautiful magazine for free here, with 40 recipes, 4 of which are my recipes, including these Smoky Lentil and Sweet Potato Tacos pictured below.
This week, some of my favorite bloggers are talking about my Indian Sweets Ebook and also giving away some copies. Find the schedule here.
Going to make some lentil dal and rice and recuperate from another root canal tonight. Ttyl.
Heat the oil, add garlic, ginger and chili. Cook for 2-3 minutes. .
Add red onions and cook for another 5-7 minutes until the onions are translucent. Add the garam masala and mix well.
Add the potatoes and salt and mix well.
Cook covered on low-medium heat until potatoes are tender. Serve hot.
Garam Masala Potatoes and Onions. Masaledar Aloo Pyaaz
Allergen Information: Free of Dairy, egg, corn, soy, nut, yeast, gluten, grain.
Ingredients: Serves 2
2 teaspoons oil
4-5 cloves of garlic, finely chopped
a half inch of ginger, chopped
1 Serrano pepper, finely chopped or to taste
1/2 medium red onion, sliced or chopped
1/2 tsp cumin powder
2 tsp garam masala spice blend, less or more to taste (I use a whole blend like this one. grind and store a small quantity at a time)
3 medium potatoes, cubed small
2/3 tsp salt or to taste
In a pan, heat the oil on medium heat. Add the ginger, garlic and Serrano chili pepper. Cook for 2-3 minutes. Add the red onions and cook until translucent. 5-7 minutes. Add the cumin powder and garam masala. Mix well. Add potatoes and salt. Mix well and cook on low-medium heat until potatoes are cooked. 10-15 minutes.
Serve hot topped with cilantro, with flat breads, Naan, Dahl or in a sandwich.