Chunky Masala Potatoes

Chunky Masala Potatoes, made with potatoes from this year’s harvest. Inspired by Radhi Devlukia-Shetty’s recipe, this dish pairs perfectly with your choice of protein and salad!

Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

• 2 pounds baby potatoes, cut into ½ inch slices (about 5 cups)

• 2 tablespoon extra-virgin olive oil or avocado oil

• 1 teaspoon cumin seeds

• 1 teaspoon black mustard seeds

• 1 teaspoon chopped hot Indian or Thai green or red chili

• 1 garlic clove (minced)

• 1 tablespoon ground turmeric

• 2 teaspoon ground masala

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 156 ml Tomato paste

• 1 cup of cherry tomato (sliced)

• ½ cup of chopped fresh cilantro leaves

Method

1. Bring a large pot of water to boil over medium-high heat. Add the potatoes and cook until fork-tender (10minutes). Drain the potatoes and let them steam dry in a colander.

2. In a large skillet, heat the oil over medium heat. Add the minced garlic, cumin seeds, black mustard seeds and cook until they pop.

3. Add green chili and cook for 1 minute.

4. Stir in turmeric, ground masala, coriander, until the spices release their aromas (about 1-2 minutes).

5. Add the cherry tomato, tomato paste, 1 cup of water and reduce heat to low, and simmer.

6. Add the potatoes to the spiced tomato sauce and continue to simmer until the potatoes are warmed through (about 8 minutes).

7. Lastly, add the fresh cilantro leaves and serve!

Recipe adapted from: Radhi Devlukia-Shetty