POTATO MASALA ROAST RECIPE - Video

POTATO MASALA roast recipe

Preparation time: 10 mns

Cook Time: 20 mns

Total Time: 30mns 

INGREDIENTS

For Boiling Potatoes

·         Required water

·         2 medium sized potatoes

·         Little salt

For dry masalas powder

·         1teaspoon of fennel seeds

·         2 teaspoon of chana dal

·         2 teaspoon of urad dal

·         10 pepper corns

·         2 teaspoon of coriander seeds

Other Ingredients

·         2 tablespoon oil

·         5pods of garlic, finely chopped

·         3 green chilli cut into small pieces

·         1 large onion, finely chopped

·         2 springs curry leaves, finely chopped

·         4 springs coriander leaves, finely chopped

Spices required

·         3/4 teaspoon turmeric powder

·         2 teaspoon chilli powder

·         1 teaspoon coriander powder

·         ½ teaspoon garam masala powder

·         a pinch of asafetida

·         salt as required

·         ½ teaspoon amchur powder- optional

INSTRUCTIONS

1.      Boil the potatoes in a pressure cooker with water and salt for 3 whistles. Peel them and cut them into cubes. Set aside.

2.      Let’s prepare the masala powder: Dry roast fennel seeds (jeera), chana dal, urad dal, black peppercorns and coriander seeds. Grind them into a fine powder and keep them aside.

3.      Heat oil in a pan and add in the crushed garlic and sliced green chilies. Saute for a minute until the raw smell is off.

4.      Now add in the onions and fry them till they are caramelized. Once the onions start to change brown, add in the spices one by one: turmeric powder, red chilli powder, coriander powder, asafetida – a pinch, garam masalas powder, salt- as required (remember we have already added some salt to the boiled potatoes) and amchur powder, which gives a slight sour taste to the dish and is optional.

5.      Once they are sauteed well, adding in the boiled, peeled and cubed potatoes.

6.      After little sautéing, add in the dry masala powder. Give them a mix and keep the lid closed for about 5-10 minutes under your supervision so that it doesn’t get burnt.

7.       

Once done, open the lid, add in the finely chopped coriander leaves and switch off the flame. Your potato masalas roast is ready now to be served hot with rice or roti.

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