These are the easiest and deliciousest ever potatoes. Some good freshly ground garam masala, salt, ginger, garlic and onions. Yum!
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.
Steps:
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
Method:
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.
Veena Theagarajan says
October 29, 2013 at 6:14 amperfect lunch sandwich
TerriAnne Higby says
January 22, 2017 at 7:21 pmI made this used what I had. White onion, no Serrano. Potatoes a little dry so I added some veg.broth. Really good. Made the sandwich. Used spelt bread and cheddar cheese. Grilled it to toast the bread and melt the cheese. Than added the Garàm Masada potatoes. Very filling and good. A while ago a lady from India made us a sandwich similar to this. The filling was pureed and put on a small white bread hamburger bun with a slice of American cheese. It was delicious. She called it Indian street food.
Richa says
January 22, 2017 at 11:14 pmGreat! Yes you ccan adjust the moisture depending on how you plan to use the potatoes. I usually serve with a side of dal.
I think it must have been dabeli or masala pav (street food names that use mashed spiced potatoes between buns with different kinds of chutneys and sauces). You can mash these with a bit of water or broth until smooth and shape into patties. Serve with chutneys like mint cilantro or tamarind chutney and some kind of chile garlic saue like sriracha.
Caitlin says
October 29, 2013 at 4:19 pmyou are so amazing! i love that you not only show these delicious potatoes, but also a variation of them in a grilled cheese! you are truly an artist and these look scrumptious!
Glue and Glitter says
October 29, 2013 at 5:47 pmThose potatoes combine my favorite qualities: easy and delicious! I’m sorry to hear about your root canal. I hope you mend up quickly.
coconutandberries says
October 29, 2013 at 5:55 pmA curried potato sandwich sound so good! Lovely to see your feature in Vegan Food Magazine too Richa- I thought the first edition was brilliant.
Kiersten @ Oh My Veggies says
October 29, 2013 at 11:12 pmI am definitely going to make these soon. I love garam masala and don’t use it nearly enough! Congrats on the magazine feature!
Hannah says
October 30, 2013 at 1:15 amYour recipe has come to the rescue again! I over-purchased potatoes and that just weren’t calling to me; nothing sounded really good and I feared they would go bad. What a perfectly spiced save you’ve shared here!
The Peace Patch says
October 30, 2013 at 9:37 amI saw your interview and recipes in the magazine…yumza! And yay for you for being a dog foster parent…you are an unsung hero.Happy Adopt-A-Shelter-Dog Month! 🙂
Thanks for this recipe…I’d love them steamy hot on warm bread, all spicy and spirit-warming. Cheers!
Maggie Muggins says
October 30, 2013 at 1:29 pmThis sounds fantastic! For some reason I never think to use haram masala for anything besides curry, I really need to play around with it more.
veganmiam.com says
October 30, 2013 at 4:33 pmThis is my ideal Indian potato dish, love the chunky potatoes & red onions with not too many ingredients involved, but just a flavorful spice blend. Love the idea in a sandwich – it reminds me of an Indian potato salad sandwich 😉 And congratulations with the feature on Vegan Food Magazine – looks fantastic!
luminousvegans says
October 30, 2013 at 5:19 pmOh my goodness, I could definitely go for some of this comforting carby goodness! I love how simple this is yet it’s bursting with garam masala flavor. Congrats on the magazine feature! That is so awesome! I forgot that this magazine was coming out. I’ll have to check it out!
Annie says
October 30, 2013 at 6:23 pmI love the sound of these – all warm and smooshy and spicy!
Vegan Nom Noms says
November 23, 2013 at 5:13 pmThis looks so good. Garam masala and potatoes, can’t go wrong! I will be trying this for sure!
plasterer bristol says
January 19, 2014 at 12:55 pmYum, you can’t beat a nice grilled sandwich…And i’m searching for some new ideas…Thanks for sharing….
Simon
Corrin Radd says
April 15, 2014 at 2:40 amMade these today. Added a little kale. Yum.
charlie says
September 29, 2014 at 11:55 ami used half sweet potatoes…. mines still cooking yum 🙂
Paula says
October 10, 2015 at 5:54 amHi Richa!
I am looking for a recipe that has sweet potatoes as the main ingredient . I thought I could maybe try this recipe and use the sweet potato instead. They take more time to cook than the other kind of potatoes, don’t they?
Richa says
October 10, 2015 at 11:37 amyou can make this with sweet potatoes. They will take similar amount of time to cook. You can check at 20 minutes, they should be getting quite tender at that point.
Linda says
October 28, 2015 at 9:44 amThis was delicious. I even made the garam masala from the supplied link… the first homemade garam masala recipe that I’ve liked. I follow you on Facebook, and although I’ve seen tons of recipes that look yummy, this is the first one I’ve tried. 2 thumbs up, from DH and me. I will definitely be trying more of your recipes!