Aloo Masala (Spiced Potatoes)
Published March 10, 2020
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 2large Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4 cups)
- 2tablespoons neutral oil, such as grapeseed or canola
- 1tablespoon urad dal (split black gram)
- ½teaspoon cumin seeds
- ¼teaspoon black mustard seeds
- 2tablespoons roughly chopped roasted cashews
- 1green finger chile (or serrano chile), finely chopped
- 1(1-inch) piece fresh ginger, peeled and finely chopped
- 1medium yellow onion, chopped
- ½teaspoon kosher salt, plus more as needed
- ¼teaspoon ground turmeric
- ¼cup chopped cilantro leaves and tender stems
- ½lemon, for squeezing
Nutritional analysis per serving (4 servings)
259 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 6 grams protein; 277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
- Step 2
In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
- Step 3
Tip the cooked potatoes, half the cilantro and ¼ cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.
Private Notes
Comments
What is urad dal (split black gram)? Is it a lentil or spice?
I'm pretty sure this is urad dal, AKA black dal, that is used in dal makhani. I also suspect that if you can't find it you could probably sub green (French) lentils.
Do yourself a favor and drizzle a spoon of ghee over this dish at the end!
Not sure why only four stars when this one is a five star keeper for a quintessential, simple Indian potato dish. If you’re not already stocked with basic Indian spices, this might seem overwhelming. But it’s actually easy to make and can be tweaked. I loved the cashews. It came out well with a little more mustard seed and cumin, plus I added a pinch of hing/asafoetida. Curry leaves are also great. Do watch the video before cooking, as the steps and proportions differ slightly from what’s written.
I know this is an unpopular opinion, but I generally find potatoes to be a bland and useless filler food. These are the exception- I would eat an entire plate of these on their own.
maybe already answered, but, white urad dal is used for flavour