Masala Potatoes

This Masala Potato recipe is technically categorized as a vegan recipe, but since I am not a vegan or a vegetarian, I classify this as a side dish to serve with grilled meats. However, it is also an invaluable standby to serve with curries or to give substance to a vegetarian meal.  Many authentic Indian or Pakistani masala potato (or aloo) recipes use cubed or mashed potatoes rather than whole potatoes, which are used in this variation.  Using smaller-sized potatoes allows you the option to serve the masala aloo within a rolled up dosa, or fermented crepe or pancake.  As a variation, you may also add 2 tablespoons shredded carrots and 1/8 cup peas.  Whatever variation you choose, the potatoes are moist and full of flavor.  Every memeber in my family, from the picky eater to the gourmet, gobbled this up and enjoyed every second of it.



INGREDIENTS:
8 large potatoes, peeled (approximately 3 pounds)
2 tablespoons ghee (alternatively use clarified butter or olive oil)
1 medium onion, finely chopped
4-5 garlic cloves, very finely minced
2 teaspoons fresh ginger, grated
1 tablespoon garam masala (alternatively use mild curry powder)
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 cup plain yogurt
1/2 cup water
1-2 teaspoons red chili, minced (optional)

DIRECTIONS:
1.  Preheat oven to 360 degrees F.  Heat ghee in large Dutch oven or covered oven dish over medium-high heat on stove top.  Add potatoes and fry until golden on all surfaces, about 5-8 minutes.  Remove potatoes and set aside. 

2.  Using same Dutch oven, place onion, garlic, ginger, and chili (if using) and cook over medium heat, stirring constantly, for 3 minutes.  Add garam masala, coriander, and salt and cook briefly, about 1 minute.  Add yogurt and water, stir well, and heat to boiling.  Remove from heat.

3.  Return potatoes to Dutch oven.  Cover and bake for 40-45 minutes, until potatoes are completely tender and have absorbed pan liquids.  Baste and turn potatoes during cooking 2-3 times.

4.  Sprinkle evenly with cilantro just prior to serving.

Recipe from Fire & Spice: 200 Hot & Spicy Recipes from the Far East
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This recipe is linked to Tasty Tuesday at Balancing Beauty & Bedlam and Tempt my Tummy Tuesday at Blessed by Grace