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Recipe Category: Potato
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Masala Potatoes For Dosas Indian Recipe
Ingredients
recipe for : Masala Aloo
3 to 3 1/2 cups diced potatoes (3 medium potatoes)
1 quart water
1 teaspoon safflower or other neutral oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2 teaspoons split peas or split bengal gram
3 dried red chiles, broken (cayenne or arbol)
1/4 cup finely chopped red onion (optional)
10 curry leaves
2 tablespoons raw cashews, chopped
1 (1-inch) knob of ginger, minced
1 hot green chile, finely chopped (remove seeds to reduce heat) 1/2 teaspoon ground turmeric
3/4 to 1 teaspoon salt
2 to 3 tablespoons water
2 tablespoons chopped cilantro, for garnish
Method
Combine the diced potatoes and water in a saucepan
Bring to a boil over medium high heat, uncovered
Once the water is boiling rapidly, reduce heat to low and cook for another 5 minutes
Check the potatoes and continue to cook if needed, until tender
Drain the potatoes, pull the skin off if you like, and mash lightly
You can also pressure cook the whole potatoes over medium-high heat for 2 whistles, or 10 minutes after the cooker reaches pressure
Let the pressure release naturally, cool, and then cube.
Heat the oil in a skillet over medium heat
When hot, add the mustard seeds, cumin seeds, split peas and dried red chiles
Cook until the split peas are golden brown, 1 minute
Add the onion, curry leaves, and cashews, and cook until onion is translucent, 6 to 7 minutes
Add a splash of water if the onions start to stick add the ginger, green chile, turmeric, and salt and mix well.
Add potatoes and gently toss to coat
Add the water, mix, and cook for 3 minutes.
Mash the larger pieces and mix again.
Taste and adjust the salt and spices, if needed.
Garnish with cilantro.
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