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
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