Masala Roasted Aloo Recipe
Masala Roasted Aloo is a simple, flavorful Indian dish that can be enjoyed with various Indian breads like roti, paratha, or naan. This dish is quick to prepare and is perfect for a lunchbox or a travel snack. Its unique blend of spices adds a burst of flavor, making it a great choice for both everyday meals and special occasions. Let’s dive into this easy-to-make recipe that promises to satisfy your taste buds!
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Small Potatoes | 500 grams |
| Oil | 4 tbsp |
| Cumin Seeds | 1 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Amchur Powder | 1 tsp |
| Salt | To taste |
| Lemon | 1 (juice extracted) |
| Coriander Seeds | 1 tbsp |
| Dried Red Chilies | 4 |
| Whole Black Pepper | 1 tsp |
| Fennel Seeds | 1/2 tsp |
| Cumin Seeds (for grinding) | 1/2 tsp |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Instructions
-
Cook the Potatoes:
Begin by washing the small potatoes thoroughly. Next, place them in a pressure cooker and cook for 1-2 whistles until they are soft but firm. Once done, let the pressure release naturally. Open the cooker, peel the potatoes, and set them aside. -
-
Prepare the Spice Mix:
Heat a pan on low heat. Add the coriander seeds, cumin seeds, dried red chilies, black pepper, and fennel seeds. Toast these spices for 2 minutes until they release a nice aroma. After 2 minutes, turn off the gas and allow the spices to cool down slightly. Once cooled, grind them to a fine powder in a mixer grinder. Set the ground spice mix aside. -
Cook the Masala Roasted Aloo:
In the same pan, heat oil and add cumin seeds and asafoetida. Let them sizzle for about 10 seconds. Add the boiled and peeled potatoes to the pan. Toss them gently in the oil to ensure they are coated well. Then, add the freshly ground spice mix, amchur powder, and salt. Mix well. -
Roast the Potatoes:
Cook the potatoes on medium heat, stirring occasionally, until they become crisp and golden brown. This should take about 15-20 minutes. Once the potatoes are crisp, squeeze fresh lemon juice over them. -
Serve:
Once cooked, remove from heat and serve your Masala Roasted Aloo hot. This dish pairs beautifully with tawa paratha and a cooling spinach raita for breakfast, lunch, or dinner.
Tips:
- You can adjust the spice levels by adding more or fewer dried red chilies according to your preference.
- For extra crunch, you can deep fry the potatoes instead of pan-frying them, but for a healthier option, roasting them with the spices works wonderfully.
- This dish is ideal for picnics or long journeys as it holds up well without refrigeration.
Enjoy the flavor-packed, crispy delight of Masala Roasted Aloo, and make it a part of your regular meal rotation! Whether for a cozy meal at home or as a travel snack, this dish will surely bring joy to your taste buds.
