Potato Curry Masala

Potato is one the most eaten root vegetable all around the world..Not to mention the number of ways it can be cooked. South Indian households make curries, masalas, fries, gravies with potato or add it to any other vegetable or meats. In North India this is a staple side dish for lunch in many low and middle class families..

The recipe below with little variations can be accompanied for Dosas, poori, Bonda etc..



For Masala:
4-5 Medium size Potatoes
1 Tbsp Oil
1/2 tsp Mustard seeds
1 Tbp Channa dal
10- 12 Curry leaves
2 medium size Onions sliced length wise
4 -5 Green Chillies slit
1 inch Ginger piece cut into small pieces
2-3 Garlic pods - thinly sliced
Asafoetida - a few pinches
1/2 tsp Turmeric powder
1/2 tsp Red chilly powder
Salt
Enough water
Coriander leaves

Method :
Wash Potatoes with skin on and cut into halves and pressure cook for 10 minutes little salt and enough water.
Check to see if the potatoes are fully cooked, and discard water and peel the skin and mash them into pieces.
Add little turmeric, little more salt and red chilly powder and mix well and keep them aside.
Heat the oil in a wok/pan, then allow the mustard seeds to splutter.
Now add Channa dal and wait till color changes slightly and add sliced garlic and fry.
Now add the onions, green chilies, curry leaves and ginger and fry till onions are cooked.
Add asafoetida and remaining turmeric and salt.
Now add the boiled, mashed potatoes and mix well.
Add a 1/2 to 1 cup of water depending on how thick or slimy you want the masala to be.
Finally add the coriander leaves and remove from heat.

For Masala Dosa a thicker Potato masala is used, for Poori the masala can be a little gravish , for bonda filling again a real thick version is used.