Roasted Masala Potatoes

Roasted Masala Potatoes
A classic potato curry dish that is easy to make and compliments just about anything. Using the fingerling potatoes adds a little elegance to this rustic dish.

1 lb fingerling potatoes
1 ¼ cups water
vegetable oil
1/8 tsp asafoetida
4 whole cloves
½ cup clarified butter
1 tsp minced ginger
2 tsp garam masala
1 small green chile, seeded and chopped
1 1/2 tsp. sea salt
1 tsp. fresh mint leaves, chopped


Cut the potatoes into 1 ½ inch sections, rinse and dry. Heat the oil in a heavy skillet. Brown the potatoes in the oil until lightly colored.

In another pan, heat the clarified butter over a medium-high flame.  Cook asafoetida, cloves and cumin seed in ghee until aromatic.  Add the chile, coriander and ginger and continue to cook for a minute longer.


Add water, salt and potatoes and bring to a boil. Reduce heat, cover and cook very gently for 25 minutes, or bake at 350 degrees F for 30 minutes, or until tender.


Sprinkle with the garam masala and mint and serve.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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