Meal Prep · Indian
Amchur Masala Aloo
Tangy and flavorful dry potato curry, a staple in Indian home cooking.
Ingredients
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Step-by-step- Heat oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida, and sauté until fragrant, about 15 seconds.
- Add chopped onions and cook until translucent, about 5-7 minutes. Stir in grated ginger and green chilies, and sauté for another 2 minutes until aromatic.
- Reduce heat to low. Add turmeric powder and red chili powder, stirring quickly for 30 seconds to prevent burning.
- Add the boiled and cubed potatoes to the pan. Gently mix well, ensuring the spices coat the potatoes evenly.
- Sprinkle in the amchur powder, garam masala, sugar (if using), and salt. Mix thoroughly. Cook on low heat, stirring occasionally, for 8-10 minutes, allowing the flavors to meld and potatoes to slightly crisp up.
- Garnish generously with fresh chopped coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 5 g |
| Fat | 12 g |
| Carbohydrates | 38 g |
| Fiber | 6 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Amchur Masala Aloo in an airtight container in the refrigerator. Ensure it’s fully cooled before storing to prevent condensation.
Freezer Not recommended
Freezing potatoes can alter their texture, making them mushy upon thawing. Best consumed fresh or refrigerated.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. A splash of water can be added if it seems too dry. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For best results, use waxy potatoes (like Yukon Gold) as they hold their shape better after boiling and cubing.
- Adjust the amount of green chilies and red chili powder to your preferred spice level. For a milder dish, omit green chilies.
- Don’t overcook the potatoes when boiling; they should be tender but still firm to avoid crumbling during the final cooking stage.
- Amchur powder is key for the tangy flavor. Ensure it’s fresh for the best taste.
