Ingredients
- 2 cans Potatoes 15 ounce cans, drained
- 2 Tablespoons Oil Canola or other neutral oil
- 1 Tablespoons Split Lentils Optional; dried
- ½ teaspoon Cumin Seeds
- 2 Tablespoons Peanuts Roughly chopped
- 1 Jalapeño Pepper Optional; finely chopped
- 1 teaspoon Ginger Ground
- 1 Onion Medium, chopped
- ½ teaspoon Salt
- ¼ teaspoon Turmeric Ground
- ½ teaspoon Salt
- ¼ cup Cilantro Optional; chopped
- ½ Lemon For squeezing
Equipment
- Stovetop
- Heavy-Bottomed Pot
Instructions
- In a heavy-bottomed pot, heat oil over medium. Add the split lentils and cumin seeds. Fry until cumin seeds are browned and lentils are crisp, 1-2 minutes. Stir in the peanuts, jalapeño pepper, and ginger, and cook for another 2 minutes. Add the onion, salt, and turmeric, and lower the heat. Continue to cook until the onion is translucent, about 5 minutes.
- Add the canned potatoes, half the cilantro (if using), and ¼ cup of water to the pot and stir well. Mash some of the potatoes as you stir. If the mixture seems dry, add a splash more water.
- Continue to cook over low, stirring occasionally, until the potatoes are heated through and tender, about 5 minutes, then season to taste with salt. Serve topped with a generous squeeze of lemon juice and the remaining cilantro.
Nutrition
Nutrition Facts
Simple Aloo Masala
Amount per Serving
Calories
283
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
598
mg
26
%
Potassium
1015
mg
29
%
Carbohydrates
44
g
15
%
Fiber
7
g
29
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
116
IU
2
%
Vitamin C
56
mg
68
%
Calcium
47
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Onions, Potato, Jalapeño Pepper, Peanuts, Oil, Lemon Juice, Ginger, Turmeric, Lemon, Fresh Ginger, Onion, Canned Potatoes, Cilantro, Cumin Seeds, Potatoes, Vegetarian, Canola Oil, Vegan, Lentils
Featured Recipes
Cooking tips & tricks
Enhance your cooking with simple techniques for better flavor and efficiency.