Potatoes With Garam Masala & Spicy Tomato
December 04, 2013
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Curries, Side Dishes, Fruit, Tomato, Vegetables, Potatoes, Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices more
"A great side for lamb dishes. Use your favorite garam masala. I like ones that have a bit of nutmeg in them. Asafetida can be found at Indian spice shops."
- Serving Size: 1 (385.4 g)
- Calories 226.4
- Total Fat - 10.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 322.9 mg
- Total Carbohydrate - 30.5 g
- Dietary Fiber - 6.2 g
- Sugars - 8.3 g
- Protein - 4.4 g
- Calcium - 51.7 mg
- Iron - 1.8 mg
- Vitamin C - 41.3 mg
- Thiamin - 0.2 mg
Scrub potatoes. Place in a medium pot and cover with water. Bring to a boil over high heat; reduce heat to low and cover. Simmer until fork-tender, about 25 minutes.
Drain and rinse in several changes of cold water and let stand.
When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes. Place in bowl and toss with 2 tablespoons of the oil.
Heat remaining oil over medium-high heat in a medium saucepan or skillet. When hot, add asafetida, stir and let sizzle for 30 seconds. Add onion and saute until it begins to brown, about 5 minutes. Add the garlic and ginger, stir and cook 3 minutes.
Add the potatoes, turmeric, coriander, cumin and cayenne. Stir well to coat the potatoes and add 1/3 cup cold water.
Add tomatoes, stir, cover and cook 10 minutes, stirring once after 5 minutes.
Mix in garam masala, salt and cilantro.
Tips & Variations
No special items needed.