Potato masala is easy and goes well with roti or puris.
Ingredients:2 potatoes – boiled until soft and then peeled and cubed
1 onion – sliced finely
2-3 green chilies – chopped finely
1 clove garlic – grated
1 inch ginger – grated
Frozen peas
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon fennel powder
1/2 teaspoon garam masala
1/4 teaspoon sugar
Salt to taste
Lemon juice
Fresh coriander – chopped finely
Oil
1 onion – sliced finely
2-3 green chilies – chopped finely
1 clove garlic – grated
1 inch ginger – grated
Frozen peas
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon fennel powder
1/2 teaspoon garam masala
1/4 teaspoon sugar
Salt to taste
Lemon juice
Fresh coriander – chopped finely
Oil
Tempering:1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 pinch hing
1 sprig curry leaves
2 dried chilies – cut into small piecesMethod:Heat oil, add onions, pinch of salt and sugar and a little water. Cook onions until golden, soft and sweet. Push to the side of the pan, add tempering ingredients. Once mustard seeds start to pop, add ginger, garlic and green chilies. Stir well. Add potatoes and frozen peas, stir well and add powdered spices. Add salt to taste. Squeeze lemon juice over and stir coriander through. Taste for seasoning. Serve with puri or roti.
1/2 teaspoon mustard seeds
1 pinch hing
1 sprig curry leaves
2 dried chilies – cut into small piecesMethod:Heat oil, add onions, pinch of salt and sugar and a little water. Cook onions until golden, soft and sweet. Push to the side of the pan, add tempering ingredients. Once mustard seeds start to pop, add ginger, garlic and green chilies. Stir well. Add potatoes and frozen peas, stir well and add powdered spices. Add salt to taste. Squeeze lemon juice over and stir coriander through. Taste for seasoning. Serve with puri or roti.
Sharm's Kitchen 