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