Potato masala (potato paliya)

Yield: 4 Servings

Measure Ingredient
\N 2 Green Chiles -- Finely
\N 2 Tomatoes -- Finely Chopped
\N 1 Red Chili Pepper -- Halved

1 Lb Potatoes

: Chopped

: Piece Of Ginger (1" Long), : Scraped -- Finely

: Chopped

2 md Onions -- Finely Chopped

: (Opt)

: Salt -- To Taste

½ ts Ground Turmeric

1 c Water

½ c Green Peas -- Boiled, (Opt) 1 Sm Bunch Of Coriander -- Finely : Chopped

: For Tempering-----

1 TB Oil

1 ts Brown Mustard Seeds

1 ts Cumin Seeds

1 ts Black Gram Dal (Washed Urad : Dal) -- Picked Over

: and Rinsed

1 ts Bengal Gram Dal (Channa Dal) : Picked Over and

: Rinsed

½ ts Asafoetida Powder

: Few Curry Leaves

Boil the potatoes in their jackets until cooked. Peel, mash and set aside.

TEMPERING: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chili, asafoetida powder, and a few curry leaves.

When the mustard seeds splutter, add the finely chopped green chilies, ginger, onion and tomatoes (if used). Saute for 2-3 minutes.

Add the salt to taste, ground turmeric, and 1 cup water. Cover the pan with a lid. Simmer for about 5 minutes, until the onions are well cooked. Add the mashed potatoes and boiled peas (if used). Cook for another 2 minutes, until thoroughly blended.

Garnish with finely chopped coriander leaves. Serve hot with Masala Dosai or puris.

Recipe By : Dakshin by Chandra Padmanabhan From: Date:

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