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Masala Sukha Allu (Spiced Potatoes)

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In India, it was not uncommon for friends or fellow officers in the military services to drop in for drinks after the usual tea time of 4.30 or 5.30 p.m. Drinks, of course, were like a cocktail hour, so one always had the bar or pantry stocked. Then, there was the namkeen (salty snack) that went with it. Invariably, the cocktail hour would extend into dinner time!

Indian hospitality being what it is, it is customary to have your guests stay on for dinner, so it is good to know recipes that can be fixed quickly to expand the food on the table.

This spicy and tangy potato recipe is a quick and easy addition to any meal.

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Masala Sukha Allu (Spiced Potatoes)

Prep Time 5 minutes
Cook Time 15 minutes
Boil Potatoes 25 minutes
Total Time 45 minutes
Servings 4
A spicy and tangy potato recipe is a quick and easy addition to any meal.

Ingredients

  • 5 medium potatoes (about 2 pounds )
  • ¼ cup cooking oil
  • 1 tsp fresh finely chopped or grated ginger
  • 1 tsp cumin seeds
  • ½ tsp red chili powder (more or less, to taste)
  • ½ tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp dry mango powder (amchur, available at Indian grocery stores)
  • ½ tsp garam masala
  • 2 Tbsp fresh chopped cilantro leaves
  • 1 Tbsp fresh chopped cilantro leaves (for garnish)

Instructions 

  • Scrub the potatoes and boil them until they are done. Make sure they do not over-boil and split. 
  • Drain and cool.  When cool enough to touch, peel and dice into ¾-inch cubes. You don't have to be precise. Bite-sized bits will do. Set aside.
  • Add the chili, turmeric, coriander, and cumin powders in a small bowl. Mix and set aside.
  • Heat oil in a wok or skillet on medium heat.  
  • When the oil is hot add the ginger and cook for 30 seconds.
  • Add the cumin seeds and let them sizzle for about 30 seconds. Be sure they do not burn.
  • Now add the mixed spice powders and stir for 10 seconds.
  • Add the cubed potatoes, dry mango powder, and garam masala. Gently stir the potatoes until nicely coated with the masala, about 3 minutes.
  • Let cook another 5 minutes, stirring occasionally.
  • Add the chopped cilantro and stir it into the potato mixture for 2 minutes. If the potato sabzi looks a little dry, drizzle more oil over it. Potatoes tend to absorb a lot of oil. Do not overdo the oil, as you do not want the potatoes to taste oily.
  • Spoon into a serving dish and sprinkle with cilantro chopped for garnish.
  • This potato dish goes well as a wrap in a paratha, roti, or tortilla. It also pairs well with any dal (lentil) and is a great addition to any Indian meal.   

Notes

I normally use a manual pressure cooker or the Instapot  to boil the potatoes as it speeds up the cooking process. Just follow the manual for pressure cooking time.
If the potatoes do break up, don't panic. Just use them to fix my Dosa Allu recipe as that will go well with other meals as well.
Course: Side Dish, Vegetarian
Cuisine: Indian
Keyword: allu, masala, potatoes
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In Main Dishes

Bangalore Green Masala Stew

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This is a family recipe from Mama’s side of the family. Since most of them lived in Bangalore (now Bengaluru), I call it the Bangalore Green Masala Stew. It has a generous amount of cilantro (fresh coriander) and is a lighter curry than the Korma, and quicker to prepare as well. For a vegan version with the same delicious flavor, omit the meat and use vegetable broth to intensify the flavor.

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Bangalore Green Masala Stew

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
A creamy coconut stew, delicately flavored with spices. It can be adjusted to vegetarian, vegan, and non-vegetarian palates.

Ingredients

  • 1 lb chicken or meat (cut into bite-size bits )
  • 1 large onion (diced or 2 medium shallots diced)
  • 2 medium green chilies slit in half (or to your taste)
  • 1 tbsp ginger paste
  • 1 tsp tumeric powder
  • ½ tsp cinnamon powder
  • ¼ tsp clove powder
  • ¼ tsp black pepper powder
  • 1 bunch fresh green coriander (approximately ½ cup of paste)
  • 1 tsp salt (or to your taste)
  • 3 cups hot water (2 cup beef or chicken or vegetable broth with 1 cup of water)
  • 1 cup coconut milk
  • 2 medium tomatoes (pureed (or 1½ tbsp tomato paste))
  • ½ cup peas
  • ½ cup carrots
  • 2 medium potatoes (quartered)
  • 4 tbsp cooking oil

Instructions 

  • Add oil to a 6-quart pot and heat on medium-high.
  • Add onions and slit green chilies. Fry until the onions are half brown, about 7-8 minutes.
  • Add the meat and braise until it is no longer pink, and the oil starts to surface on the sides of the pot, about 15-20 minutes.
  • Now add the ginger, cilantro paste, and spice powders. Fry until fragrant, about 1-2 minutes.
  • Add the tomatoes or tomato puree and sauté for about 3-4 minutes to get the raw tomato taste out.
  • Add 3 cups of hot water/stock, stir, cover, and cook until the chicken or meat is almost done.
  • The cooking time varies, but it should take approximately 40 minutes for the meat and 15 minutes for the chicken.
  • Add the vegetables and coconut milk and cook until the vegetables are tender—approximately 15 minutes. Remember, the cooking time varies, ensure the meat or chicken is nice and tender. Add more hot water or stock to adjust the gravy to your desired consistency.
  • Serve with plain boiled rice, cooked noodles, or cooked rice noodles. You can also serve it like soup with toasted bread or rolls.      

Notes

You can substitute the potatoes with cauliflower if you want to avoid potatoes or, if you are vegan, you can add cauliflower when you are omitting the meat.
Always add hot water when cooking to continue the cooking process unless, of course, the recipe says otherwise.
Course: Main Course, Non-Vegetarian, Vegetarian
Cuisine: American, Indian
Keyword: chicken, coconut, stew,
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Masala Baingan (Sautéed Spicy Eggplant)

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My husband has been transferred once again. This time to Agra. In true military fashion, there are no homes available for immediate occupation. We stay with a close friend and fellow officer and his wife. They have graciously allowed us to stay with them until we are allotted temporary accommodation. This was a recipe that I learned when we were with them. Thank you, Madhu!

About Agra—the city of the Taj Mahal! When I first saw it, I wasn’t that impressed as I had been fortunate to have seen so many beautiful structures all over India, old or older. And then, one moonlight night, we went to see it and suddenly its beauty and majesty sprang to light. I guess my daytime visits with teeming crowds and vendors detracted from it.

Years later, our family was able to revisit it and spend more time soaking up the intricacies of its amazing architecture and design.

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Masala Baingan (Sautéed Spicy Eggplant)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
A delicious, nutritious way to enjoy eggplant!

Ingredients

  • 2 large long eggplants (or large oblong one. Wash and dice into one-inch cubes, unpeeled.)
  • 1 tbsp fresh ginger (chopped, skin removed)
  • ½ large onion (semi-finely diced)
  • 2 large tomatoes (diced)
  • ½ tsp tumeric powder
  • chili powder (to taste or 1 green Serrano chili, finely diced)
  • 4 tbsp cooking oil
  • salt (to taste)
  • 2 tbsp fresh cilantro, finely diced, for garnish

Instructions 

  • Heat oil in a wok or deep skillet over medium heat. Add chopped ginger and sauté for 30 seconds.
  • Add onions and sauté for another 4 minutes until soft and starting to turn brown at the edges.
  • Now add the spice powders and stir for 30 seconds to stir-fry the masala.
  • Add the chopped eggplant. Stir a few times to mix the masala and the eggplant, then add the tomatoes.
  • Cover and cook for about 5 minutes until the eggplants are tender. Uncover and cook on semi-low until the moisture evaporates and the oil starts to separate. Approximately 10-15 minutes.
  • Be sure to stir a few times while cooking so your eggplant does not stick to the pan and burn. The eggplant should be soft, but not mushy.
  • Add half the cilantro and stir to mix it in. Transfer to a serving dish and garnish with the rest of the cilantro.

Notes

In an Indian meal, vegetables are usually served with dal or a meat/poultry dish or both. You can have them with roti or rice. I just use them in a wrap sometimes when I want a light meal or  not feel like cooking a full meal!
Course: Side Dish
Cuisine: Indian
Keyword: vegetable, vegetarian

-Taj Mahal Photo by AussieActive on Unsplash

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