Ingredients

3 tablespoons vegetable oil

1 1/2 pounds potatoes, peeled and cut into 4-6 chunks

1 packet MM Aloo Rasedar Masala

1 teaspoon fine salt (NOT sea salt)

1 handful chopped cilantro (optional, for garnish)

1 bowl of plain yogurt (optional, as a condiment)

1 1/2 cups Indian basmati rice (prepare as instructed)

Directions

Step 1 Place medium size pot (7 to 8-inch base; use non-stick for ease) on medium-high heat and add oil to hot surface.

Step 2 When oil is hot, add potatoes and saute until well browned on edges and light brown in the middle (about 6-8 minutes).

Step 3 Take your pot off heat. Add a splash of water or two, just enough to wet the potatoes so the spices do not burn. Add the full packet of Aloo Rasedar Masala and salt to the potatoes and coat well.

Step 4 Place pot on medium heat, add another splash of water and saute for about a minute so spices can cook a bit and open up. Be careful to keep potatoes from breaking as you saute.

Step 5 Add 1 ¼ cup of water, stir a few times and bring to a boil. Turn heat to low and place lid on pot. Cook until potatoes are soft but not mushy, about 8-10 minutes. Check the potatoes half-way to ensure that they are not sticking to the bottom and there is enough liquid. Keep in mind, if your potatoes are smaller, they may cook faster. If the potatoes are hard but the mixture is dry, add ¼ cup of water so you can continue to cook them.

Step 6 When the potatoes are fully cooked, remove lid, turn heat up to medium-high and cook off excess water so you are left with a slightly thicker, full flavored sauce. Adjust salt, if needed.