Potato Masala

Our famous potato masala has done polygamy.  Its one better half is the Mysore masala dosa and the other better half is the poori bhaji. Beautiful combination with both the dishes and absolutely my favourite breakfast. The trick for a yummy potato masala is to keep it basic and simple.

Here is what you’ll need:

3 large potatoes

1 onion

10 curry leaves

1 tsp channa dal

1 tbsp mash/urad dal

½ tsp mustard seed (rye)

5 green chillies slit

1 tsp red chilli powder

1 inch finely chopped ginger

¼ tsp turmeric powder

2 tbsp oil

½ cup chopped coriander

Salt

Method:

1. Pressure cooks the potatoes in salted water. Mash them roughly once cooled.
2. Heat oil in a large kadai and let the mustard seeds splutter. Add in the urid dal and channa dal. Fry till light golden brown, take care not to burn them
3. Add the chopped ginger, curry leaves and slit green chillies.
4. Add the onions and fry onions on medium heat for 5 minutes till it turns golden.
5. Sprinkle in the turmeric powder.
6. Mix in the mashed potatoes.
7. Sprinkle the red chilli powder and mix well.
8. Garnish with coriander leaves.

    Learn to make crispy Masala Dosas in The Kitchen Counter column.

Recipe by Zohra Sada