Potato Masala (Potato Paliya)

Course : Curry
Serves: 4
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1 pound potatoes
2 medium green chiles -- finely chopped
1 pieces ginger -- (1 inch long), scraped, finely chopped
2 medium onions -- finely chopped
2 medium tomatoes -- finely chopped,(opt)
1 teaspoon salt -- to taste
1/2 teaspoon ground turmeric
1 cup water
1/2 cup green peas -- boiled, (opt)
1 bunch coriander -- finely chopped
---For Tempering---
1 tablespoon oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon black gram dal
1 teaspoon Bengal gram dal
1 medium red chile pepper -- halved
1/2 teaspoon asafetida powder
1 bunch a few curry leaves

Preparation / Directions:

Pick over and wash the dals. Boil the potatoes in their jackets until cooked. Peel, mash and set aside. TEMPERING: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chile, asafetida powder, and a few curry leaves. When the mustard seeds splutter, add the finely chopped green chiles, ginger, onion and tomatoes (if used). Sauté for 2-3 minutes. Add the salt to taste, ground turmeric, and 1 cup water. Cover the 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 with Masala Dosai or puris.

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