Masala Potatoes

I loved eating this dish growing up, and have since craved the comfort of it. It is so versatile as well, can be eaten alone, with rice, or with naan/roti. With a few tweaks to my mom's recipe, I have found a way to reduce the time without cutting on flavor.

Ingredients:

2 russet potatoes- cut into quarters, or sliced

1 roma tomato- diced

1/2 yellow onion- diced

1/2 teaspoon cumin

1/2 teaspoon coriander powder

1/2 teaspoon crushed garlic

1/2 teaspoon turmeric

1/2 teaspoon chili powder

1/2 teaspoon salt (or to taste)

2 teaspoons dried fenugreek leaves

3 tablespoons coconut oil
Water (for preventing sticking, as needed)

Directions:

Heat oil in a pan with a fitted lid on medium. Add onions and saute until onions are soft, and browning slightly, about 5 minutes. Add in tomatoes and all spices except fenugreek leaves. Saute until fragrant. Now, add in cut potatoes, saute some more. Adding a little water if the mixture is sticking to bottom of pan. Pan fry for 5 additional minutes until all is melded. Stir in the fenugreek leaves. Reduce heat to low. Cover pan with lid and let dish simmer for about 10 minutes. After this time, potatoes should be tender, but not mushy.


Enjoy!