Ingredients:
Potatoes – 4 cups, quartered
Salt – 1 1/2 tsp
Turmeric Powder – 1 tsp
Onions – 1 1/2 cups, finely sliced
Tomatoes –  1/2 cup, chopped
Green Chillies – 2, halved lengthwise
Fresh Ginger – 1 tblsp, minced
Curry Powder or Garam Masala Powder – 1 tsp
Coriander Leaves – 1/4 cup

For Tempering:
Oil – 2 tblsp
Bay Leaf – 1
Cinnamon Sticks – 2 one inch pieces
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp

Method:
1. Cook potatoes with 1/2 tsp of salt and 1/2 tsp of turmeric powder in just enough boiling water to cover for about 20 minutes or till tender.
2. Peel and chop coarsely.
3. Set aside and keep warm.
4. Put the oil in a pan over medium heat.
5. When the oil is hot add the bay leaf and cinnamon sticks.
6. Stir and add the mustard seeds and dal.
7. Fry till mustard seeds splutter and the dal is golden.
8. Add 1 cup of onions and the tomatoes, green chillies and ginger.
9. Stir-fry for a minute.
10. Sprinkle in 1/2 tsp of turmeric powder.
11. Add the potatoes and stir.
12. Add curry powder (or garam masala powder) and 1 tsp salt.
13. Stir in about 1 cup of water.
14. Add the coriander leaves and cook over medium heat for 2-3 minutes.
15. Serve warm with puri.

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