Potato Masala

Potato masala is an easy-to-make side dish that can be eaten with chappatis or tortillas.

Ingredients:

Potato – medium sized, 3no

Onion – 1no, chopped

Tomato – small, 1no, chopped

Green chilli – 1no, chopped

Oil – 1 tablespoon

Turmeric powder – ½ teaspoon

Mustard seeds – ½ teaspoon

Salt – ¾ teaspoon (adjust to taste)

Curry leaves – a few (optional)

Potato Masala

Method: Wash potatoes and place them in the pressure cooker. Add one teacup (150ml) of water. Close the lid and cook on medium flame. Check if the steam escapes through the nozzle, and then place the weight. Cook on medium flame. After pressure builds up and the cooker starts to whistle, keep the fire on for 6 whistles. Switch off the fire. Wait for the pressure to subside and then open the lid. Cool the potatoes by running through cold water. Peel the potatoes, mash them and keep aside.

Heat oil in the kadai/wok, add mustard seeds and when they start to sputter, add chopped onion. Fry till the onion pieces become transparent. Add chopped tomato, green chilli and turmeric powder. Cook for a minute. Now add mashed potatoes, ½ teacup water and salt. Mix well and cook for two minutes. Switch off the fire. Garnish with curry leaves. Microwave tortillas or heat ready-to-eat chappati on the tava. You may eat potato masala with tortillas or chappatis. 

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