Potatoes Cooked with Garam Masala

  • 1 1/2 lbs. russet potatoes, parboiled until tender and cut into 1 inch rough cubes
  • 1/2 lb. onion, thinly sliced
  • 3 tablespoons canola oil
  • Salt to taste
  • 1 teaspoon NEERA'S Garam Masala

In a non-stick skillet, cook the onion in the oil until lightly browned over medium high heat. Add the potatoes, salt and Garam Masala. Cook until brown and crisp.

Serves 4

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Recipe courtesy of Cinnabar Specialty Foods