Asian Fusion: Spicy Potato Dip (Aloo Masala)

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A delicious spicy dip that we make at home for Indian flat breads and sometimes even served as a side with Quinoa. 
    
Heat olive oil in a pan, and add sliced red onions, cloves, star anise, and caraway seeds.  Stir fry until fragrant on high heat. 

Add in diced large Russet potatoes and stir fry for a few minutes. Next, add chili powder, garam masala, curry powder and water. Mix all ingredients well together, cover the pan, and leave the ingredients to cook on medium heat. 
*You do not need to head to a specialty store to obtain these ingredients. Before I found an Indian specialty store nearby, I used spices and curry powder that I bought from a local gorcery mart. They taste just as good! The only difference will be the pricing. If you are going to make dishes that require these spicing often, then you'll find that purchasing them from a speciality store more cost efficient.

After 20 minutes, add coconut cream, whole milk, and crushed red peppers. Stir well and cover  the pan again. 
*Coconut cream can be purchased at the Asian isle of most local grocery marts.

15 minutes later, the potato pieces would have softened. Add ground sea salt to taste, stir well, and turn heat off.

Your spicy potato dip is now ready. Serve with paratha, dosa, or grain of your choice. 

Happy trying, and remember to have fun in the kitchen! 

Ingredients:

  • 2 table spoons of olive oil
  • 1 piece of star anise
  • 5 pieces of cloves
  • 1/4 teaspoon of caraway seeds
  • 1 cup of diced red onions
  • 4 cups of diced Russet potatoes 
  • 2 teaspoons of chili powder
  • 2 teaspoons of garam masala
  • 1 teaspoon of curry powder   
  • 1 cup of water
  • 2/3 cups of coconut cream
  • 1/2 cup of whole milk
  • 1 teaspoon of crushed red peppers (adjust according to heat preference)
  • Ground sea salt to taste  

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