Masala potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | Baby potatoes scraped clean and washed | |
| 1 | teaspoon | Chilli powder |
| ½ | teaspoon | Dhania powder and mango powder |
| ¾ | teaspoon | Sugar; sambhar or garam |
| ; masala | ||
| Salt to taste | ||
| ¼ | teaspoon | Turmeric powder |
| 1 | pinch | Asafoetida |
| 1 | teaspoon | Ginger and garlic grated |
| 1 | tablespoon | Oil; up to 1 1/2 |
| 2 | tablespoons | Curds |
| 1 | teaspoon | Mustard-cumin seeds |
Directions
Do not peel potatoes. Once scubbed clean under running water, clean with kitchen towel. Make vertical slits (in a X shape) down the potato carefully.
Mix all the dry ingredients. Press mixture into the slits.
Pressure cook for 1 whistle only.
Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter, add ginger-garlic and potatoes, curds, chopped coriander and any left over masala.
Cover and cook for 5 mins. or before the masala becomes too dry.
Serve hot with naan or bread or chappati.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.