Thursday, 29 May 2014

Potato Masala Fry

Potatoes are one of the most versatile ingredients in any kitchen. This morning when I could not figure out what to pack for DC for his office lunch, I thought of experimenting with Potatoes. This recipe is spicy, fragrant and undoubtedly delicious. Hope you enjoy it too!



Preparation: 15 minutes
Cooking: 15 minutes
Serves: 2

Ingredients:
  • Boiled Potatoes - 3, diced into 1 cm cubes
  • Onions - 1, finely chopped
  • Curry leaves - a handful
  • Ghee - 1/5 tbsp.
  • Water - 4 tbsp.
  • Tomato puree - 2 tsp.
  • Salt to taste
  • Pepper to garnish
  • Dry red chilies - 2
  • Mustard seeds - 1/2 tsp.
  • Garlic paste - 1/2 tsp.
Spices:
  • Cumin powder - 1/2 tsp.
  • Saunf powder - 1/2 tsp
  • Cinnamon powder - 1/2 tsp.
  • Red chili powder - 1/2 tsp.
  • Coriander powder - 1/2 tsp.

Preparation:
  • In a kadai, add oil and allow the ghee to heat. Once hot, add the spices and saute till fragrant.
  • Add the mustard seeds and allow them to crackle. Now add the mustard seeds and dry red chilies to crackle. 
  • Once the seeds begin to crackle, add the curry leaves and the onions and saute till the onions are soft. Add the garlic and saute till the rawness has gone.
  • Add the tomato puree and mix.
  • Now add the boiled potatoes. Mix well and add a little water.
  • Allow the water to dry up. Saute well. 
The potatoes are ready to serve.