Aloo Masala (Spicy potatoes)

Aloo Masala (Spicy potatoes)

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10 medium sized potatoes* (roughly about 1 kilogram)2 red onions4-5 green chillies**2 table spoons Mustard oil***2 small bay leafs2 cm piece of cinnamon barkSalt to taste1 teaspoon Turmeric½ teaspoon red chilli powder½ teaspoon garam masala powder2 tablespoons of chopped coriander*New season potatoes from my garden have been used here, however any variety of potato can be used.**I have used frozen green chillies (medium hot), which I freeze immediately after harvesting when they are in abundance in my garden. However, any variety of fresh or frozen green chilli can be used. Adjust the number of chillies used based on the heat of the variety used and your personal tolerance***Imparts a distinct flavour, however can be substituted with any other type of oilChop the green chillies and set aside.  Slice the red onions and reserve. Peel and cut the potatoes (same size as medium sized French fries), rinse to get rid of extra starch, drain and set aside.

In a large Wok, pour mustard oil and add a bay leaf and piece of cinnamon bark. Once the oil is hot (with mustard oil, you can smell the change in temperature), add chillies, give a quick stir and add the sliced potatoes. Mix well to ensure each piece of potato is coated in the oil. Cook for 4-5 minutes on high heat and add the sliced onions. Stir well. Cover, reduce the flame to its lowest setting and cook for another 5 minutes.  Remove cover and add salt, turmeric and chilli powder (reserving the garam masala for later). Stir well and cook covered for an additional 5-10 minutes (the cooking time will vary depending on the variety of potatoes used). Uncover, check if the potatoes are cooked (smash a piece with the back of a spoon or between your fingers. If there is no resistance, they are done), add garam masala and stir gently to ensure you do not break the potato pieces. Garnish with chopped coriander and serve with yoghurt and flat bread.