Recipe : Masala Potatoes
Shared by : Swaminatha Sharma
Date : 01/12/2014
MASALA POTATOES - மசாலா உருளைக்கிழங்கு,
Ingredients:
15 baby potatoes scraped clean and washed
1 onion finely chopped, 1-tomato finely chopped
1 tsp chilli powder
2 tsp Ginger Garlic paste
1 tsp cumin powder
1/2 tsp. each dhania powder and mango powder
3/4 tsp. sugar,
3/4 tsp sambhar or garam masala
salt to taste
1/4 tsp. turmeric powder
pinch asafoetida
1 tsp ginger and garlic grated
1-1 1/2 tbsp. oil
2 tbsp. curds
1 tsp mustard
Preparation Method :
Peel potatoes. 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, onion, tomato and other dry powders saute till gravy consistency and add potatoes, water to required quanity, 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.
Shared by : Swaminatha Sharma
Date : 01/12/2014
MASALA POTATOES - மசாலா உருளைக்கிழங்கு,
Ingredients:
15 baby potatoes scraped clean and washed
1 onion finely chopped, 1-tomato finely chopped
1 tsp chilli powder
2 tsp Ginger Garlic paste
1 tsp cumin powder
1/2 tsp. each dhania powder and mango powder
3/4 tsp. sugar,
3/4 tsp sambhar or garam masala
salt to taste
1/4 tsp. turmeric powder
pinch asafoetida
1 tsp ginger and garlic grated
1-1 1/2 tbsp. oil
2 tbsp. curds
1 tsp mustard
Preparation Method :
Peel potatoes. 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, onion, tomato and other dry powders saute till gravy consistency and add potatoes, water to required quanity, 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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