Potato Masala is a flavorful South Indian dish made with boiled potatoes, and simmered in a spiced onion-tomato base. Unlike the milder poori masala, this version is richer and more robust and pairs perfectly with Chapathi. It can also be served as a side dish for any rice varieties.
Ingredients
- Onion - 1, large sized
- Green chilies - 1, slit lengthwise
- Ginger Garlic paste - 1 tsp
- Tomato - 2, medium sized
- Turmeric Powder - 1/2 tsp
- Red chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Garam masala - 1/2 Tsp
- Potato - 6
- Coriander Leaves - to garnish
For the seasoning
- Peanut Oil - 3 tbsp
- Mustard Seeds - 1/2 tsp
- Urad Dal - 1 tsp
- Red chillies - 1, broken into half
- Hing - 1/2 tsp
- Curry Leaves - few
Method
- Pressure cook the potatoes, peel the skin and cut into cubes. Keep it aside.
- Heat oil in a pan and add tempering ingredients one by one. Fry for few seconds.
- Add onion and green chillies, and cook until soft and translucent for about 4-5 mins.
- Add ginger garlic paste and stir until the raw smell goes away.
- Add finely chopped tomatoes and cook until mushy.
- Now add turmeric powder, chilli powder, coriander powder and garam masala and cook until the oil leaves the masala.
- Add the cubed potatoes and gently mix until the masala is coated well.
- Cook for few mins and garnish with finely chopped coriander leaves.
- Serve hot with Rice/Chapathi.
