Why is it that great inspiration comes while in the bathroom? Sometimes I think the only time I'm truly creative is when I'm in there.
Aloo - Potato
Masala - cooked heavily with spices
Yanks - an american variety of hash browned potatoes.
Aloo Masala - This is a classic indian dish often used as stuffing for Dosas or Samosas.
So Jessie and myself have a very different idea of the right amount of oil to make hash browns with. Thus hers are a bitter cracked desert of wasted potato (This may not be an accurate description of her hash browns) while mine are a fluffy on the inside crunchy on the outside little plate of heaven.
This recipe is somewhere in between our two oilynesses, In fact Jessie would never use anywhere near this amount of oil to make regular hash browns, however, like in most Indian foods, large amounts of oil are absolutely necessary to properly distribute flavors from the spices and infuse them into the ingredients.
This is the minimum amount of oil you could use and still get good results (IMHO).
1 lb. New potatoes
1 t Ginger paste
½ a medium onion, grated
3 T Vegetable oil
½ T Garam Masala mix (see below)
Garnish with Riata (optional)
Cut the small potatoes in halves or quarters to make 2 inch chunks of potato. Put into a pot and cover with water. Bring to a boil and simmer covered until a knife as very little resistance poking into the middle of the potatoes. Drain the potatoes.
Add the oil to a frying pan, add the onions and ginger paste. Cook on medium high heat for 2-3 minutes until the onions start to brown. Reduce the heat to medium and add the Garam Masala mix. Stir the spices into the oil and allow them to infuse the oil for a couple of minutes.
Add the drained potatoes to the onion spice mixture and smash the potatoes once with a cup or jar, this will give them a nice fractured texture. salt well at this point. Mix the pan well to coat all of the potatoes in spicy oil. Staying on medium heat, allow the potatoes to brown on the bottom without stirring for 3-4 minutes, then turn them and allow the other side to brown. Pour onto a plate and serve. You could garnish with riata or eat plain.