Spicy Potato Delight

Ingredients

In this adaptation of Patatas Bravas to Malaysian Indian cuisine, we incorporate the bold and aromatic flavors commonly found in Malaysian Indian dishes. The original tomato-based sauce is transformed into a spicier version, with the addition of traditional Malaysian Indian spices such as cumin, coriander, and turmeric. The dish is also given a touch of tanginess by incorporating tamarind pulp. These modifications infuse the dish with the vibrant flavors that are characteristic of Malaysian Indian cuisine. We alse have the original recipe for Patatas bravas, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and cut into bite-sized cubes 500g (1.1 lb) potatoes, peeled and cut into bite-sized cubes
• Vegetable oil, for frying Vegetable oil, for frying
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust according to spice preference) 1/2 teaspoon chili powder (adjust according to spice preference)
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 tablespoon tamarind pulp, soaked in 2 tablespoons of warm water 1 tablespoon tamarind pulp, soaked in 2 tablespoons of warm water
• Salt, to taste Salt, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a deep pan or skillet over medium heat.
2. 2.
   Fry the potato cubes until golden brown and crispy. Remove them from the pan and set aside on a paper towel-lined plate to drain excess oil.
3. 3.
   In the same pan, add a little more oil if needed and sauté the chopped onion until translucent.
4. 4.
   Add minced garlic and cook for another minute.
5. 5.
   Stir in cumin powder, coriander powder, turmeric powder, and chili powder. Cook for a minute to toast the spices.
6. 6.
   Add the chopped tomatoes and cook until they soften and release their juices.
7. 7.
   Meanwhile, squeeze the soaked tamarind pulp to extract the juice and discard any solids.
8. 8.
   Add the tamarind juice to the pan and mix well.
9. 9.
   Season with salt to taste and simmer the sauce for 5-7 minutes until it thickens slightly.
10. 10.
    Add the fried potato cubes to the sauce and toss gently to coat them evenly.
11. 11.
    Cook for an additional 2-3 minutes to allow the flavors to meld together.
12. 12.
    Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure even cooking. Soaking the cut potatoes in cold water for 10 minutes before frying can help remove excess starch and result in crispier potatoes.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the sauce.
• If you prefer a milder version, reduce the amount of chili powder or omit it altogether.
• Serve the Fiery Aloo Masala with a side of cooling raita or yogurt to balance the spiciness.
• To save time, you can parboil the potatoes before frying them to reduce the frying time.
• Experiment with different potato varieties for varying textures and flavors.

Serving advice

Serve the Fiery Aloo Masala as a main course accompanied by steamed rice or naan bread. It can also be served as a side dish alongside other Malaysian Indian curries and dishes.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve it in a vibrant bowl or on a decorative plate to enhance its visual appeal.