Spice has always attracted the rich and poor alike, many battles were won and lost for it since centuries. Are u fascinated by the fact that how in the ancient days merchants conducted long distance trade in different countries ! How much hardships they would have undergone to protect spice from looters. Spices were regarded as currency in those days and Indian coasts were rich in spices which attracted maritime trade from all over the world.
The spiced potatoes is a happy marriage that happened as a result of spice trade and barter during ancient times between the Indians and Europeans.
History is full of answers on how the dishes originate.
Red potatoes – 10 small (any potato is fine)
Garlic -2 flakes
Ginger – 1″ piece
Kashmiri chili powder – 1 tsp
Turmeric powder – 1 tsp
Masala powder – 1-2 tsp ( you may use store bought but I prefer homemade – given below)
Salt to taste
Coriander leaves – chopped
Masala powder :
Whole red chili – 1- 2
Black Pepper – 1 tsp
Cinnamon – 1/2 ” stick
Coriander seeds – 1 tbsp
Fennel seeds – 1/2 tsp
Cumin -1/2 tsp
1.In an empty pan (without any oil) dry roast the spices for 2-3 minutes in low heat. This helps the spice to release oils when powdered. When it cools down coarsely powder it in coffee grinder.
2.Put the masala powder in a small bowl along with chili powder,turmeric powder and salt add 1/4 cup water mix well and keep aside.
3..Meanwhile cleanly wash (need not peel skin) and steam the potatoes in a steamer (do not boil potatoes in water for this recipe) until a knife can be inserted effortlessly.(not mushy) .Cut into when it cools down.
4..Crush the ginger garlic and shallots coarsely.Heat a non stick pan with just 2 tsps of oil and saute the crushed ginger mix until golden brown now add the masala paste from step 2 and stir until the raw smell of spices goes off and browns well (work on very low flame) . Add the steamed potato into this masala mixture and gently mix until all the pieces are coated in spices. Leave it for another 4-5 minutes then switch off flame.
Sprinkle chopped coriander leaves.
Serve along with rice as a side dish.
Hope you like it.
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Taste With The Eyes: Truffled Poached Egg, Asparagus and Truffle Vinaigrette, Black Truffle and Potato Stack
Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad
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The Sensitive Epicure: Healthier Twice Baked Potato Skins
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Jeanette’s Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole
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