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Roasted masala potatoes served with lemon halves

Masala Roast Potatoes

Shri Repp
Tender baby potatoes coated in a spice roasted tomato-onion masala.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 servings

Ingredients
 

  • 1 lb baby gold potatoes
  • 3 tablespoons vegetable oil
  • ½ teaspoon cumin seeds
  • ¼ teaspoon mustard seeds
  • 4-5 curry leaves
  • 4-6 garlic cloves thinly sliced
  • 1 red onion 200g - medium - finely chopped
  • 1 tomato 120g - finely chopped
  • 1 teaspoon sea salt plus more to season
  • 1 lemon
  • 3-4 sprigs cilantro for garnish
  • 1 tablespoon cumin powder
  • 1.5 tablespoon Kashmiri chili powder
  • ½ teaspoon sugar
  • ¼ teaspoon turmeric

Instructions
 

Boil Potatoes

  1. Place 1 lb baby gold potatoes in a large pot and add enough water to cover the potatoes. Add 2 tablespoons of sea salt to the water and bring the salty potato bath to a boil. Having salted water ensures that your potatoes will be seasoned as they cook! 
  2. Once water comes to a boil, reduce heat to medium-high to bring to a simmer, and boil potatoes until they are cooked and tender. This will take between 10-15 minutes. You can test if your potatoes are cooked by trying to pierce them with a fork. If you can pierce with little resistance, you know you are done. Drain the potatoes and set aside.

Make Masala

  1. Heat half of the 3 tablespoons vegetable oil in a large pan over medium-low heat. Add ½ teaspoon cumin seeds, ¼ teaspoon mustard seeds, and 4-5 curry leaves to the oil until they start to sizzle and dance in the oil. This process, known as tempering the spices, imparts the flavors of the spices into the oil. Be careful not to burn your spices in this step, or your final product will be bitter.
  2. Bring heat up to medium, add 4-6 garlic cloves (finely chopped) and 1 red onion (finely chopped) to tempered oil, and sauté until onions soften and become translucent (about 4-5 minutes).
  3. Add 1 tomato (finely chopped), 1 tablespoon cumin powder, 1.5 tablespoon Kashmiri chili powder,½ teaspoon sugar¼ teaspoon turmeric and 1 teaspoon sea saltMix to coat both the onions and the tomatoes in the spice blend. Add ½ cup of water to the tomato-onion mixture. Allow the water to evaporate and the raw tomato/masala flavor to be cooked out over 5-7 minutes. When you stir the mixture with the back of your spoon, it should leave a thick masala streak behind in the pan.

Roast Potatoes

  1. Slice your baby potatoes in half. Turn pan to medium-high heat, add in potatoes and mix until the tomato onion mixture coats the potatoes. 
  2. Leave potatoes in the pan for 10-12 minutes more for potatoes to form a deep mahogany red-brown masala crust on their edges. Add remaining half of 3 tablespoons vegetable oil to the pan partway through the cooking process to release the roasting masala from the bottom of the pan.
  3. Remove from heat and squeeze a generous amount of lemon juice from 1 lemon over the potatoes.
  4. Taste, adjust for salt, and with 3-4 sprigs cilantro.
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