RECIPE

Masalay Walay Aloo (Pakistani Spiced Potatoes)

Name: Masalay Walay Aloo (Pakistani Spiced Potatoes)
Cook time: 1 h
Yield: 4

Recipe Created For

Balti Dish

Main Course

Vegetables

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

2 lbs yellow fleshed potatoes
4 tbsp olive oil
¾ tsp nigella seeds or onion seeds
A sprig of curry leaves
4 cloves minced or crushed garlic
¾ tsp chilli flakes
¾ tsp cayenne
2 tsp coriander powder
2 tsp cumin powder
¼ tsp turmeric powder
Salt
2-3 tbsp tamarind pulp or 1 tbsp of tamarind concentrate or 2 tbsp lemon juice plus 1 tbsp brown sugar
2-3 tbsp of Cilantro for garnishing

EQUIPMENT

Whether you know them as Masalay Walay Aloo or Khattay (Sour) Aloo, this Pakistani dish is a wonderful example of how a quick, easy to make recipe can pack a punch of flavour. Simply add your boiled potatoes to a gloriously aromatic spice paste, let them soak up that flavour and enjoy!

Nigella Seeds, Curry leaves, and Tamarind are readily available in South Asian grocery stores, but if you can’t find them you can skip the first two and sub a little lemon juice and a little sugar for the tamarind.

INGREDIENTS

2 lbs yellow fleshed potatoes
4 tbsp olive oil
¾ tsp nigella seeds or onion seeds
A sprig of curry leaves
4 cloves minced or crushed garlic
¾ tsp chilli flakes
¾ tsp cayenne
2 tsp coriander powder
2 tsp cumin powder
¼ tsp turmeric powder
Salt
2-3 tbsp tamarind pulp or 1 tbsp of tamarind concentrate or 2 tbsp lemon juice plus 1 tbsp brown sugar
2-3 tbsp of Cilantro for garnishing

EQUIPMENT

INSTRUCTIONS

Cube the potatoes and boil them in heavily salted water in your Balti dish until just cooked through.

Drain the potatoes, wipe out the inside of your dish, and set it on medium heat.

Pour in the olive oil, and once it is hot add the nigella seeds, curry leaves, and garlic, and let them sizzle in the pan for about a minute.

Add the spices and 1 tsp of salt and mix well, the spice paste will be bright and spicy.

Add the boiled potatoes into the Balti dish and saute on medium heat for 2-3 minutes to absorb the spice paste - add a splash of water here if it starts to stick.

Add the tamarind or lemon juice plus brown sugar, stir well, taste, and adjust seasoning to preference. Garnish with fresh cilantro.

Serve these hot with some simple flatbread and yoghurt or as a side to some basmati rice and daal.

Recipe created by @FlourAndSpiceBlog