Aloo Masala – Masala Mashed Potato

You have a bag of old potatoes left and do not know what to do with them? Spice up the boring potatoes and make Aloo Masala – Masala Mashed Potato. The potatoes will be more flavourful in this creamy mash.


Aloo Masala - Masala Mashed Potato

Recipe: Aloo Masala – Masala Mashed Potato

Amount: 2 servings

Ingredients

600 g potatoes
2 tbsp ghee or butter
1 tsp whole cumin seeds, crushed
1 big onion, diced
3 cm piece ginger, grated
1 piece fresh turmeric, grated or finely minced
½ tsp ground turmeric
1-2 chilies, finely chopped
60 ml cream or milk
salt
handful coriander, chopped

Optional
1 red bell pepper, diced

Preparation

  • At first peel and chop the potatoes into thin slices. Add the potatoes to a pot and cover the bottom of the pot with water. Cook the potato slices in salted water until they are soft. Discard the water.
  • Afterwards mash the potatoes according to your liking while they are still hot. I still like texture in my mashed potato. Most important is that you never let your potatoes go cold before you mash them. When the potatoes are mashed, set them aside but keep them warm.
  • While the potatoes boil, start to prepare the masala. Heat the ghee or butter in a pan. Add the cumin seeds. Once the spices are fragrant, add the diced onion to soften. That takes about 5 minutes.
  • Stir in the ginger, together with the chilies, turmeric and red bell pepper (if using). Cook all for a minute on medium heat and add the mash.
  • Now stir though the mashed potato and the masala so the mash turns into a beautiful yellow colour. Be carefull when you blend the ingredients. Don’t over mix, it gets mushy very fast.
  • Finally reduce the heat and add the cream or milk. Stir the mash until the liquid is fully absorbed.
  • Remove the Aloo Masala – Masala Mashed Potato from the heat. Season the mash with some salt. Stir through the fresh coriander and serve.

Notes

Fresh or whole dried spices taste significantly better. Grind them yourself in a mortar.

Don’t use a blender or processor to mash the potatoes. They will break down the potato cells too much, releasing starch and making your mash gluey. Use a potato masher instead.

Red bell pepper is adding some extra color and flavor to the dish.

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