Ingredients and Method to make Potato masala
6 medium potatoes (aloo/ batata/ urilakizhangu)
1 medium onion cut fine (pyaaz/vengayam)
2 medium tomatoes cut fine = 1 cup of cut pieces (tamatar/ thakkali)
2 Thai or green chilies slit lengthwise (or to taste) (hara mirch/ pachai molagai)
2 dry red chilies torn into small pieces (or to taste) (lal mirch/molagai vathal)
1/2 tsp grated ginger (adrak/inji)
1 Tbsp oil
1 tsp mustard seeds (sarson/rai/kadagu)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste (namak/uppu)
2 to 3 Tbsp finely chopped cilantro for garnish (coriander leaves/ hara dhania/kothamalli)
Pressure cook potatoes until soft, cool and peel. Cut into 3/4 inch to 1 inch pieces and keep aside.
Prep the other vegetables and seasoning.
Heat oil in a large heavy bottomed pan. Add mustard seeds to it, when the seeds begin to splutter add green chilies, red chilies, grated ginger and stir a few times. Add onions and stir until onions are translucent.
Add tomatoes and stir until the tomatoes are cooked and soft. Add turmeric powder and stir once or twice.
Add cooked potatoes, salt to taste and water as required to achieve desired consistency and simmer for a few minutes for the flavors to mingle. I used approx 1 cup of water.
Remove from heat, garnish with cilantro and serve hot with phulkas/ rotis/ any kind of flat bread or as a side dish for any Indian themed meal.
6 medium potatoes (aloo/ batata/ urilakizhangu)
1 medium onion cut fine (pyaaz/vengayam)
2 medium tomatoes cut fine = 1 cup of cut pieces (tamatar/ thakkali)
2 Thai or green chilies slit lengthwise (or to taste) (hara mirch/ pachai molagai)
2 dry red chilies torn into small pieces (or to taste) (lal mirch/molagai vathal)
1/2 tsp grated ginger (adrak/inji)
1 Tbsp oil
1 tsp mustard seeds (sarson/rai/kadagu)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste (namak/uppu)
2 to 3 Tbsp finely chopped cilantro for garnish (coriander leaves/ hara dhania/kothamalli)
Pressure cook potatoes until soft, cool and peel. Cut into 3/4 inch to 1 inch pieces and keep aside.
Prep the other vegetables and seasoning.
Heat oil in a large heavy bottomed pan. Add mustard seeds to it, when the seeds begin to splutter add green chilies, red chilies, grated ginger and stir a few times. Add onions and stir until onions are translucent.
Add tomatoes and stir until the tomatoes are cooked and soft. Add turmeric powder and stir once or twice.
Add cooked potatoes, salt to taste and water as required to achieve desired consistency and simmer for a few minutes for the flavors to mingle. I used approx 1 cup of water.
Remove from heat, garnish with cilantro and serve hot with phulkas/ rotis/ any kind of flat bread or as a side dish for any Indian themed meal.
