Masala potatoes

Yield: 1 servings

Measure Ingredient
15 \N Baby potatoes scraped clean and washed
1 teaspoon Chilli powder
½ teaspoon Dhania powder and mango powder
¾ teaspoon Sugar; sambhar or garam
\N \N ; masala
\N \N 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

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.

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