Every once in a while when I want to make something super quick as a side dish for phulkas, I make this potato masala curry. This curry is one of R's favorites and he likes it so much that if I told him I plan to make it three times this week he would think I just had the best idea ever :) LOL not that I would ever make such an offer :) But I have to admit this curry tastes pretty delicious and I kind of see why R likes it so much :)
Even though this curry is somewhat similar to this other potato masala curry that I had posted earlier, the addition of tomatoes and the different seasonings alters the taste quite a bit. Like the earlier version, this curry too can be served with puris or with phulkas or with any kind of flat bread or can be served as a side dish for any Indian meal.
If you are looking for curries with potatoes, you can also check out
Aloo palak ~ Baked potatoes in spinach gravy curry
Aloo matar masala ~ Potato and peas curry
Potato Roti ~ Flat bread with potatoes
Urilakizhangu podimas ~ Mashed potato curry
Aloo paratha ~ Flat bread stuffed with spiced potatoes
Click here for a printable view of this recipe
Ingredients and Method to make Potato masala
6 medium potatoes (aloo/ batata/ urilakizhangu)
1 medium onion cut fine (pyaaz/vengayam)
2 medium tomatoes cut fine = 1 cup of cut pieces (tamatar/ thakkali)
2 Thai or green chilies slit lengthwise (or to taste) (hara mirch/ pachai molagai)
2 dry red chilies torn into small pieces (or to taste) (lal mirch/molagai vathal)
1/2 tsp grated ginger (adrak/inji)
1 Tbsp oil
1 tsp mustard seeds (sarson/rai/kadagu)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste (namak/uppu)
2 to 3 Tbsp finely chopped cilantro for garnish (coriander leaves/ hara dhania/kothamalli)
Pressure cook potatoes until soft, cool and peel. Cut into 3/4 inch to 1 inch pieces and keep aside.
Prep the other vegetables and seasoning.
Heat oil in a large heavy bottomed pan. Add mustard seeds to it, when the seeds begin to splutter add green chilies, red chilies, grated ginger and stir a few times. Add onions and stir until onions are translucent.
Add tomatoes and stir until the tomatoes are cooked and soft. Add turmeric powder and stir once or twice.
Add cooked potatoes, salt to taste and water as required to achieve desired consistency and simmer for a few minutes for the flavors to mingle. I used approx 1 cup of water.
Remove from heat, garnish with cilantro and serve hot with phulkas/ rotis/ any kind of flat bread or with puris or as a side dish for any Indian themed meal.
Serves approx 2 to 3
Even though this curry is somewhat similar to this other potato masala curry that I had posted earlier, the addition of tomatoes and the different seasonings alters the taste quite a bit. Like the earlier version, this curry too can be served with puris or with phulkas or with any kind of flat bread or can be served as a side dish for any Indian meal.
If you are looking for curries with potatoes, you can also check out
Aloo palak ~ Baked potatoes in spinach gravy curry
Aloo matar masala ~ Potato and peas curry
Potato Roti ~ Flat bread with potatoes
Urilakizhangu podimas ~ Mashed potato curry
Aloo paratha ~ Flat bread stuffed with spiced potatoes
Click here for a printable view of this recipe
Ingredients and Method to make Potato masala
6 medium potatoes (aloo/ batata/ urilakizhangu)
1 medium onion cut fine (pyaaz/vengayam)
2 medium tomatoes cut fine = 1 cup of cut pieces (tamatar/ thakkali)
2 Thai or green chilies slit lengthwise (or to taste) (hara mirch/ pachai molagai)
2 dry red chilies torn into small pieces (or to taste) (lal mirch/molagai vathal)
1/2 tsp grated ginger (adrak/inji)
1 Tbsp oil
1 tsp mustard seeds (sarson/rai/kadagu)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste (namak/uppu)
2 to 3 Tbsp finely chopped cilantro for garnish (coriander leaves/ hara dhania/kothamalli)
Pressure cook potatoes until soft, cool and peel. Cut into 3/4 inch to 1 inch pieces and keep aside.
Prep the other vegetables and seasoning.
Heat oil in a large heavy bottomed pan. Add mustard seeds to it, when the seeds begin to splutter add green chilies, red chilies, grated ginger and stir a few times. Add onions and stir until onions are translucent.
Add tomatoes and stir until the tomatoes are cooked and soft. Add turmeric powder and stir once or twice.
Add cooked potatoes, salt to taste and water as required to achieve desired consistency and simmer for a few minutes for the flavors to mingle. I used approx 1 cup of water.
Remove from heat, garnish with cilantro and serve hot with phulkas/ rotis/ any kind of flat bread or with puris or as a side dish for any Indian themed meal.
Serves approx 2 to 3
