Potato Masala
Potato Masala is a versatile dish. It can be used as a curry as well as a filling. You just make one dish and use it in several variations. Most popular and well known food is the aloo samosa that is filled with this potato masala. The main component of masala dosa is the potato masala. Bondas and mirchi bajji(stuffed and batter dipped banana peppers) use this same masala. When more water is added to this potato masala, it turns into a scrumptious curry to be served with poori, roti, paratha and naan. Potato masala also makes an excellent sandwich filling. Just slap some filling between two slices of bread along with a slice of cheese and some mint chutney and you will have a satisfying lunch.
Onions used in this potato masala make the curry/ filling special. In southern parts of India, we use potato and onion in equal or almost equal ratio. Sometimes, people add a few green peas in this masala for color, but the dominant ingredients are potato and onions.
Potato masala is a quick and easy curry to make once the potatoes are cooked. It needs very few spices and comes together within forty five minutes. If you are using it in a curry form you can make it as thick or as thin as you like. This is one of those simple curries/filling that even kids can make.
Ingredients:
1 pound potatoes, boiled, peeled and mashed
12 ounces to 1 pound Onions, sliced for curry or chopped for filling
1 to 2 green chili, chopped
2 large Garlic cloves, minced
1/4 tsp minced ginger
1/2 tsp garlic paste
1/4 tsp ginger paste
Turmeric powder 1/4 tsp
Chili powder 1/8th to 1/4 tsp
Pinch of Asafoetida (optional)
1/2 tsp Mustard seeds
Channa dal 1/2 tbsp
Urad dal 1/2 tbsp
few curry leaves
Salt to taste
Oil 2 tbsps
1/4 cup chopped Cilantro
Lemon juice if needed
Cashews for garnish(optional)
Method:
- Heat the oil in a pan on medium heat.
- Add in the mustard seeds and let it pop.
- Add the channa dal and fry for twenty seconds. Now add the urad dal fry until both the dals turn golden brown in color. Add the onions and fry for a minute.
- Now add in the minced ginger, garlic, green chili and curry leaves if using. Fry everything for three to four minutes until the onions have softened.
- Add in the powdered spices, mix well and add about a cup of water.
- Add salt to taste. Cook for five minutes until the onions are well cooked.
- Mix in the mashed potatoes with the onion mixture.
- Cook for two minutes or until all the water is absorbed by the potatoes. Add in the cilantro and lemon juice if needed.
- If you are using the potato curry as a filling, make sure all the water in the pan is gone and you have a solid mass.
- If you are using this as a curry, add some more water to whatever consistency you like. That does not mean this curry should be watery.
Notes:
Do not use a potato masher to mash the potatoes. Try to mash them with your hand. That way you end up with some small chunks of potato. A mixture of well mashed potato as well as little chunks of it in this masala gives this dish the traditional look.
If you don't have the dals on hand just skip them or replace them with small pieces of cashew or peanut.
If you do not have ginger and garlic paste just increase the amount of fresh ginger and garlic.
Likewise, if you do not have or do not like either green chili or chili powder, skip it. Although, green chili gives this dish a unique taste. Therefore, personally I will skip the chili powder.
This dish should not taste tangy but some people like to add lemon juice. Do what you like here.
People like to add a few green peas with the potatoes just so it looks pretty with vibrant green dots. Add some if you like.
Even though I said onions and potatoes should be used in equal quantities, if you are not an onion fan you can reduce the amount of onions. Do not skip them completely.