Spicy and Tangy Potato Curry

A Masala Shop in Manhattan

M is for Masala

This is a vast topic – but the most important thing to remember is that Masala is a mix of spices. Spices are the back bone of Indian cooking. They are what make Indian food sing and distinctive.

I did a post on Garam Masala and so won’t continue it here.

I will put up a recipe of my favorite potatoes which uses a lot of spices and the result is just amazing. I hope you try them an tell me what you think.

Spicy and Tangy Potato Curry – Serves 4

2 ½ lb Potatoes (like Idahos or Yukon Golds) – boiled in salted water until tender
2 Tbs. Minced Ginger
3 Tbs. Vegetable Oil
1 tsp. Cumin Seeds
2 tsp. Whole Coriander Seeds
½ tsp. Fennel Seeds
1 tsp. Black Mustard Seeds
½ tsp. Nigella Seeds
1 ½ tsp. Dried Mango Powder (or the juice of 1 lemon)
2 Whole Dried Chillies
1 tsp. Cayenne Pepper
½ tsp. Turmeric Powder
1 ½ tsp. Kosher Salt (or to taste)
1 cup Plain Yogurt (full fat or low fat)
1 cup Water
Cilantro for garnish

Cut the boiled potatoes in a ½ inch dice.
Heat the oil in a heavy bottom pan. Add the whole spices and cook until they begin to pop and you are able to smell their fragrance (about a minute). Keep shaking the pan for even heat distribution and to prevent the spices from burning. Then add the ginger, cayenne, turmeric and mango powder. Stir and cook for another minute, making sure that the spices don’t burn. Now add the yogurt and water, and stir.

Add the potatoes and salt. Stir until all the potatoes are evenly coated and simmer for about 10 to 15 minutes.
Taste for seasoning and serve hot garnished with fresh cilantro.
Notes: You can make this dish even if you don’t have all the spices.
You can adjust the consistency of this curry according to your preference by adding more or less water.

Until I eat again!

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