Simple Aloo Masala

A bowl of aloo masala with a colorful, patterned background. Garnished with fresh green herbs and a slice of lemon.

Course Main Course

Keyword Canned Potatoes, Canola Oil, Cilantro, Cumin Seeds, Fresh Ginger, Ginger, Jalapeño Pepper, Lemon, Lemon Juice, Lentils, Oil, Onion, Onions, Peanuts, Potato, Potatoes, Turmeric, Vegan, Vegetarian

Dietary Need Vegan, Vegetarian

Cooking Method Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 283kcal

Equipment

Stovetop
Heavy-Bottomed Pot

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

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