Potato Masala
This is my dads potato masala recipe. This reminds me of my childhood and how we still to this day eat this and his biryani for every special occasion. It’s just THAT good, that we are still not sick of it after 25 years. It’s super easy to make and tastes even better the next day, in my opinion. Great to eat on it’s own or as a side dish to a larger meal. This recipe is completely vegan and veggie friendly. Simply use milder curry powder or omit the chilli powder if you don’t like it as spicy.
Ingredients
Serves 6-8 if using as a side dish | 300 calories per serving (if serving 6)*
5 large rooster potatoes, peeled, halved and then quartered.
6 tbsp groundnut oil
3 onions, thinly sliced
salt
tsp black mustard seeds
10 dried curry leaves
1 tsp hot curry powder
1 tsp turmeric
1 tsp chilli powder
vegetable stock cube
400g tin chopped tomatoes
Method
Parboil your cubed potatoes for 10mins in heavily salted water, drain and set aside once 10mins is up.
In a large pot heat your oil and add your mustard seeds. When they begin to ‘pop’, add your sliced onions. Cook until soft and translucent.
Add your spices, stock cube and a few tablespoons of water to form almost a past like consistency in the pot.
Add your chopped tomatoes and reduce down for 10mins
After 10 mins add your potatoes and fill up half of your empty tomato can with water. Add this to the potatoes and simmer for about 20minutes, stirring regularly to make sure they aren’t sticking to the bottom. A lot of the water should have evaporated and potatoes will be tender.
*calories calculated using my fitness pal may not be entirely accurate and are based on the weight / brand of ingredients I used / 1kg of potatoes.
