Masala Potatoes

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Masala Potatoes to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Masala Potatoes, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients
• 15 baby potatoes scraped clean and washed
• 1 tsp chilli powder
• 1/2 tsp. each dhania powder and mango powder
• 3/4 tsp. sugar, sambhar or garam masala
• salt to taste
• 1/4 tsp. turmeric powder
• pinch asafoetida
• 1 tsp ginger and garlic grated
• 1-1 1/2 tbsp. oil
• 2 tbsp. curds
• 1 tsp mustard-cumin seeds

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method Do not peel potatoes

Step 2: Technique & Execution

Once scrubbed clean under running water, clean with kitchen towel

Step 3: Technique & Execution

Make vertical slits (in a X shape) down the potato carefully

Step 4: Technique & Execution

Mix all the dry ingredients

Step 5: Technique & Execution

Press mixture into the slits

Step 6: Technique & Execution

Pressure cook for 1 whistle only