Restaurant style potato masala - For masala dosa, rotti side dish, bread sandwich etc. Easy to make in minutes :)
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 people
INGREDIENTS:
Potato - 1 large no or 2 medium nos.
Onion - 3/4 cup chopped very fine
Green chilli - 1 large no, chopped fine
Ginger - 1 inch , chopped fine
Turmeric powder - 1/4 teaspoon
Curry leaves - as required
Coriander leaves - for garnishing
Salt - as required
Asafoetida powder - a pinch
Water - 1 - 2 tablespoon
SEASONING:
Oil - 2 tablespoon
Mustard- 1 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Cumin seeds - 1 teaspoon
METHOD:
1. In a pressure cooker, cut potato with skin in to four pieces and add sufficient water. Cover with lid. Pressure cook in high flame for one whistle, then simmer and cook for 9 minutes and switch off. Take it out and allow it to cool down. Peel of the skin, and cut them in to cubes.
2. Chop onions, green chilies and ginger in to fine pieces.
3. In a tawa, add 2 tablespoon of oil. Add mustard, cumin seeds, urad dal , channa dal and curry leaves. Once it changes color, add onion and green chilli. Fry , till onion gets transparent.
4. Now add chopped ginger and fry for another 30 seconds. Now add boiled potato cubes, salt , turmeric powder and mix well.
5. Now add very less water ( approx 1 to 2 tablespoon) , so that potatoes turn moist and soft. Mash bigger pieces with a wooden ladle, but do not mash all the pieces and turn it to paste. Switch off the stove. Sprinkle some asafoetida powder and garnish with corriander leaves.
6. Serve it with masala dosa, or a side dish for rotti or poori, or you can also use it as a stuffing for potato sandwich. It will taste very good !
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 people
INGREDIENTS:
Potato - 1 large no or 2 medium nos.
Onion - 3/4 cup chopped very fine
Green chilli - 1 large no, chopped fine
Ginger - 1 inch , chopped fine
Turmeric powder - 1/4 teaspoon
Curry leaves - as required
Coriander leaves - for garnishing
Salt - as required
Asafoetida powder - a pinch
Water - 1 - 2 tablespoon
SEASONING:
Oil - 2 tablespoon
Mustard- 1 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Cumin seeds - 1 teaspoon
METHOD:
1. In a pressure cooker, cut potato with skin in to four pieces and add sufficient water. Cover with lid. Pressure cook in high flame for one whistle, then simmer and cook for 9 minutes and switch off. Take it out and allow it to cool down. Peel of the skin, and cut them in to cubes.
2. Chop onions, green chilies and ginger in to fine pieces.
3. In a tawa, add 2 tablespoon of oil. Add mustard, cumin seeds, urad dal , channa dal and curry leaves. Once it changes color, add onion and green chilli. Fry , till onion gets transparent.
4. Now add chopped ginger and fry for another 30 seconds. Now add boiled potato cubes, salt , turmeric powder and mix well.
5. Now add very less water ( approx 1 to 2 tablespoon) , so that potatoes turn moist and soft. Mash bigger pieces with a wooden ladle, but do not mash all the pieces and turn it to paste. Switch off the stove. Sprinkle some asafoetida powder and garnish with corriander leaves.
6. Serve it with masala dosa, or a side dish for rotti or poori, or you can also use it as a stuffing for potato sandwich. It will taste very good !
SEE ALSO : Pesarattu Dosa, Peanut Chutney
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