Aloo Masala

Yield 4 servings Time estimate 25 minutes Source https://cooking.nytimes.com/recipes/1020910-aloo-masala-spiced-potatoes

Spiced potato side dish. Extra spices compared to NYT recipe.

ingredient amount procedure
Yukon gold potato, peeled and cut into 1-inch cubes 2 large (4 cups)
Boil potatoes for 10 min; drain
Neutral oil 3 Tbsp
Urad dal (split black gram) 2 Tbsp
Cumin seeds 1 tsp
Black mustard seeds ½ tsp
Brown in oil for 1-2 min on medium
Roasted cashews, roughly chopped 3 Tbsp
Green finger chile, finely chopped 1 chile
Ginger, peeled and finely chopped 1½"
Stir in and cook for 2 min
Yellow onion, chopped 1 medium
Kosher salt ½ tsp
Turmeric ½ tsp
Stir in and cook for 5 min on low
Water ¼ cup
Cilantro leaves and tender stems, chopped ¼ cup
Lemon juice ½ lemon
Mash in for 5 min on low Season to taste
  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.
  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.
  3. Stir in the cashews, chile and ginger, and cook for another 2 minutes.
  4. 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.
  5. 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.
  6. Season to taste with salt and lemon juice. Top with remaining cilantro.
Chile can be substituted with serrano