For a more traditional aloo sabzi, try this versatile and delicious potato masala. For a different Indian take on potatoes, try Bombay potatoes. I don’t explore the cuisine of my father’s land of birth, Karwar, as often as I should on this blog, although over the years I’ve shared with you some traditional gems like Watermelon Rind Dosa, Dalitoy and this easy bean sprouts curry. These are simple, homely dishes you will almost never find at Indian restaurants. But that doesn’t mean they are any less delicious. Even better, most are impeccably nutritious. Karwar is a coastal city in the south Indian state of Karnataka, and it is a land so gorgeous, it knocks your breath away. The local cuisine is complex and diverse, with lots of seafood, coconut and rice. Pickles, called lonche (lon-chay), are a favorite, with local cooks dunking just about everything in a brightly flavored pickle sauce, from green mangoes and small, green, cucumber-like fruit called bimbli to locally caught mackerel. Often, these pickles are made on short order, to be devoured the same day or the next. Like these spicy, fiery red Masala Potatoes made with picking spices. I can attest that my dad’s family would not eat a curry until it was red enough, with the redness being a barometer for how delicious the food was. By that barometer, these potatoes would be right up there because of their distinctive color and flavor. Check to get new recipe updates by email.
The color in this recipe traditionally comes from byadgi, a chilly pepper that grows in Karnataka. It is a moderately hot pepper, by local standards, but it gives almost everything cooked in Karwar that red-hot color. It is almost impossible for me to find byadgi here in the D.C. area, even at the Indian grocers, so I usually substitute with Kashmiri chilies, also moderately hot but with a lovely, rich color. My curries and pastes never end up as fiery red as those of my parents, however, because I am not as uninhibited with the spice as they are. If you can’t find Kashmiri chilies, use a guajillo pepper. I love these Masala Potatoes not just for their truly unique flavor, but also because they go from start to finish in under 30 minutes, and are perfect to serve with a simple dal like Dalitoy and rice for a delicious weeknight meal. Contrary to what you might think after looking at these photos, they are not very spicy at all and therefore kid-friendly too – in fact, Jay was gorging on them. You can even make these for a snack.
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