gastronome
Potato Masala

I know i haven't posted in a while, but i've not only been learning how to cook indian food, i've been learning how to cook, period. In this time i've had some failures, and some actual successes, though i'm long away from making the full thali of my dreams. SO on to a simple and really tasty recipe. Potato Masala! This recipe is from Daskshin, which i will review later!

Potato Masala
prep time: 30 min. cooking time 50 min.
1 lb potatoes
2-3 green chilies (chili peppers) finely chopped
a peice of fresh ginger (2.5cm long) finely chopped
2 medium-sized onions, finely chopped
2 tomatoes, finely chopped (optional)(well, the lady sez it's optional, the worm says it's mandatory! mmmm!)
salt to taste
1/2 teaspoon ground turmeric
1 cup water
1/2 cup boiled green peas (optional)(i'm okay with that)
1 handful coriander leaves, finely chopped (to garnish)

For Tempering
1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon black gram dal (washed urad dal)
1 teaspoon bengal gram dal (washed yellow split peas)
1 red chili
1/2 teaspoon asafoetida powder
a few curry leaves

Boil the potatoes in their jackets until cooked. Peel, mash, and set aside. or don't peel them, esp if they're those yummy yukon gold potatoes!

TEMPERING: Heat 1 tblspoon oil in a heavy saucepan. Add the mustard seeds, cumin, black gram dal, bengal gram dal, halved red chili, asafoetida powder, and the curry leaves.
When the mustard seeds start to pop, which will happen quite soon, add the finely chopped chilies, ginger, onion and totmatoes. saute for 2-3 minutes.
Add the salt to taste, ground turmeric, and 1 cup water. Cover 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!

Posted by tapeworm on July 22, 2003 | TrackBack
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