There’s no way around it: potato recipes are considered among the most loved dishes. Potatoes are a versatile food which is generally found in every Indian household and restaurant. One of the delectable dishes which can be prepared is Aloo Masala. This slightly damp dish can be consumed with bread dishes, such as South Indian dosa. You can even serve it as a stuffing inside rolls, wraps, and sandwiches. Here is its recipe and ingredients.
Ingredients
- Potatoes – 3
- Green peas – 1 cup
- Big onion – 2
- Ripe tomatoes – 2
- Turmeric powder – 1/2 spoon
- Chili powder – 1 spoon
- Coriander powder – 1/2 spoon
- Garam masala powder – 1/2 spoon
- Mustard – 1/2 spoon
- Anise – 1/2 spoon
- Strip of bark – 2
- Oil – required quantity
- Caraway leaves – a bunch
- Coriander leaves – a bunch
- Salt – 1 spoon
Recipe
- Start by placing the potatoes in a pan on a high flame. Bring it to a boil until it is partly cooked. After some time drain and cover it with water and keep it aside.
- Prepare other ingredients for potato masala till the time your cooked potatoes are ready.
- In a non-stick saucepan, start by heating the oil and add the mustard seeds.
- Then, add onions to the mixture and cook it well. After this, add garlic, ginger, and chilli. Cook until tender and fragrant. Then mix in tomato puree and half the water, stirring well for even distribution.
- Add the cooked potatoes to the mixture, then sprinkle in salt, garam masala, turmeric, and chilli powder.
- Next, put in the frozen peas and mix everything well. Cover the saucepan with a lid and let it cook for 3 minutes.
- Remove the lid to check if the potatoes are cooked properly. Use a spatula to break up the potatoes.
- Your dish is ready. Serve the dish warm, with chapati dipped in ghee.
Important Things to Keep In Mind
- Adding ⅓ to ½ cup of water while cooking the aloo masala helps keep it moist and tender instead of dry. But you can skip this step if you prefer a drier texture.
- Include chana dal, curry leaves, ginger, mustard seeds, onions, chillies, and coriander leaves for the right flavour.
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