Passport & Plate - Potato Masala
India | Tuesday, March 4, 2014 | 5 photos
Ingredients
Turmeric- 1 pinch,
Red chilly powder- 1 teaspoon,
Asafoetida- 2 pinches,
Salt- as per taste (I added 1 teaspoon),
Sugar- half teaspoon,
Cooking Oil (sunflower/groundnut) and/or homemade butter (ghee)- 2 table spoons,
Cumin Seeds,
4 garlic cloves- finely chopped,
2 Onions- chopped
4 tomatoes – finely chopped
3 potatoes- Parboiled,
3 cups of water (around 150 ml each)
Chopped Coriander
How to prepare this recipe(1) In a pan heat two tablespoons of Oil. Add cumin seeds and let it temper.
(2) Once the seeds stop crackling, add garlic, asafoetida. Add onions and sauté.
(3) Once the onion turns brown, add the chopped tomatoes and a pinch of turmeric, salt and red chilly powder. Mix this well and let it simmer. Add half a cup of water and let it cook for 5 minutes.
(4) Cut the parboiled potatoes into big pieces and add them to the gravy alongwith a cup of water. Cook for another 10 minutes by placing a lid on the pan.
(5) Garnish with coriander and serve hot with parathas or rice.
The story behind this recipeWell, I have been experimenting with different dishes. I specially like trying out new recipes or tweeking or mixing up different recipes to make something different. The object is often to cook something nice and yummy.
So one of my cousins was coming down from the U.S. for his wedding. He called me and told me that he would be coming down for lunch. I cooked this dish especially for him since he is a vegetarian and loves home cooked food. I took inspiration from different potato sabji (cooked vegetables) and made this dish.
I believe when you cook from heart it reflects in the result. This dish was cooked in 40 minutes and was an instant hit with my cousin and my family. Needless to say he loved my wedding gift!
