Boiled potatoes tossed in a delicious spice-rich onion-tomato tempering and garnished with fresh cilantro, the classic potato masala is truly Indian at core. Easy to make and loved by kids, this is one dish that can be served for breakfast with parantha, for lunch with chapatti and for dinner as well! The Potato masala is one dish that fits any party or get together perfectly.
- Potatoes, boiled and peeled 3 – 4 medium
- Onions, finely chopped 2 small
- Tomatoes, finely chopped 2 small
- Green Chilies, finely chopped 2 small
- Ginger, grated 1/2 teaspoon
- Cumin seeds 1/3 teaspoon
- Salt To taste
- Turmeric Powder 1/2 teaspoon
- Red Chili Powder (optional) 1/3 teaspoon
- Dry Mango Powder (Amchur) 1/3 teaspoon
- Coriander Powder 2/3 teaspoon
- Garam Masala 1/2 teaspoon
- Cooking Oil 2 tablespoons
- Fresh Coriander (Cilantro), chopped For garnish
- Cut the boiled, peeled potatoes into bite-sized pieces and keep aside.
- Place a deep frying pan over medium heat and pour the cooking oil in it.
- When the oil heats up, throw in the cumin seeds.
- Add the grated ginger and green chilies and stir-fry for a few seconds.
- Now add the chopped onions and stir. Let the onions cook until they become translucent and turn light brown in color. Stir often.
- Add the chopped tomatoes and stir. Cook until the tomatoes release their juice and become soft. Then lower the heat and simmer the tempering for a few minutes till you can see the oil separate.
- Add all the spices and stir the tempering. Cook it for 1 – 2 minutes.
- Now add the potato pieces and gently toss to coat.
Tip: Toss the potatoes gently so that they don’t break.
- Cook for another minute and then turn off the heat.
- Transfer Potato Masala to a serving dish and garnish with fresh chopped coriander (cilantro).
- Serve hot with chapatti or parantha.
Preparation Time: 15 minutes
Serves: 2 – 3