© 2019 by Dahuq95

est. 2016

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Aloo Masala / Spiced Potato

December 2, 2017

Cheers to my very first Indian Recipe. 

Yes, I am an Indian and this is my second Indian dish I've ever cooked~

 

I'm an Indian by blood, Malay by heart. 

 

There are people who actually got offended for me saying so,

but again why would they?  

 

This is my take on race.

I'd say who I am and what I believe in is much more important than blood.

My lifetime story is what have made who I am.

Malay language  is my mother tongue as well as my mother's.

I practically speak Malay my whole life. 

I've also learn more of Malay etiquette and tradition.

I believe I am what I practice and what language I speak of .

Hence, it just doesn't make sense for me to be so proud being an Indian

who knows none of it's etiquette or language.

 

Cut a long story short, I'd just say I'm a Malay.

 

I cooked this dish not knowing it's name.

It's made up of a mixture of few spices.

I googled on Indian dishes name to name this one. 

That being said, let's dive into our Aloo Masala recipe. 

(Aloo:Potato . Masala:Spices)

 

Preparation time : 45 mins

Serves 3-4 people as side meal. 

 

All you need:

 

1. Onion - 1 large

2. Garlic - 1 large clove

3. Potato - 1 Large

4. Cherry Tomatoes - 15 pieces (or 1 large tomato)

5. Carrot - 1 medium 

6. Vegetable of choice ( broccoli )

7. Beans / peas of choice (French beans, Holland beans)

8. Cumin seeds

9. Coriander powder- 3/4 tbs 

10. Chili powder - 1 tbs

11. Turmeric powder - 1/2 tbs

12. Salt to taste

 

Direction:

Heat up the pan and add in your preferred plant based oil.  

Add in the cumin seeds.

Dice these babies. 

 Add in the onion and garlic. 

I like my potato very soft hence, I diced them really small. 

They cook through much faster ~

Meanwhile, dice these orange colored veggies. 

Any kind of tomato is suitable for this dish. 

I swap in between large and cherry tomatoes for my dishes. 

Same goes for carrot, the amount / size varies. 

I'd just use which ever I found in the fridge ~

Hence, my ratio of veggies varies each time I cook. 

 Once the potato turns slight yellowish add in the tomatoes and carrots. 

I try to reduce my food waste, hence I eat most part of veggies that is edible. 

Broccoli stem is edible, they take a little more time to cook, hence I'd add them right after carrot. 

Looking beautiful mashaAllah~

After about 1 minute, add in the spices (coriander, turmeric and chili powder).

You might wanna reduce the amount of chili powder (3/4 tbs or so ) if you don't like spicy food. 

Cook them for around 8-10 mins. (depending on the texture preference)

Again, I like mine to be soft, hence I cooked mine for quite a while. 

Constantly add in water if it gets dry. 

I think I've added around a cup of water gradually to keep them cooking moistly. 

I had my French beans diced and my Holland beans full sized. 

Remember to remove the thick stems at both ends of both beans. 

 I added in my french bean first. 

 And Holland beans followed soon after. 

 Salt to taste.

Mix it well and you're all done~~

I like mine less watery, thick and starchy.

Hence, I chopped my potato smaller and cooked them longer. 

You can choose to turn off the stove earlier and leave it a little more watery as preferred.  

I cooked mine in the morning to pack for work. 

I have no food thermos yet for now, hence I cooled down my food to avoid them from being soggy. 

Also, I washed my lettuce and dried the water off.

My lettuce seems to last longer and stays fresh this way.  

I'd prefer baby romaine lettuce but local lettuce was all I can get from the supermarket. 

 I had all this to myself :D

 I had mine in a sandwich. They were amazing :D

This dish is also suitable to be made as the filling for curry puff, epok epok or samosa~

 

Thank you for tuning in.

Hope you'd like this recipe. Be sure to share your photos with me. @dahuq95

 

Till next time. 

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