Ingredients:
4 Potatoes (Aloo) , boiled, peeled and roughly crumbled
1 Onion , thinly sliced
4 Green Chillies , finely chopped
1/2 inch Ginger , grated
2 cloves Garlic , grated
5-6 Cashew nuts , roughly chopped
1 teaspoon Gram flour (besan)
1/4 teaspoon Turmeric powder (Haldi)
Salt , to taste
Few sprig Coriander (Dhania) Leaves , finely chopped
2 teaspoons Sesame (Gingelly) Oil
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1/4 teaspoon Chana dal (Bengal Gram Dal)
1 sprig Curry leaves
Method:
To begin making the Tamil Nadu Style Potato Masal recipe, first heat a kadai/wok over low flame with oil.
When the oil is hot, temper with mustard seeds, channa dal and curry leaves.
Add the ginger, garlic, green chillies, cashew nuts and mix well over low flame.
Immediately, add the thinly sliced onions, turmeric powder, pinch of salt and cook till they turn transparent.
Meanwhile, mix besan/gram flour with 1/4 cup water in a mixing bowl. Add 1/2 cup water to the kadai and adjust salt.
Now add the besan mixture. Let the mixture cook for 5 minutes over low flame.
Add the crumbled potatoes and allow it to cook over low flame for another 7-8 minutes, stirring occasionally.
Switch off, garnish with coriander leaves and it is ready to be served.
You can include Tamil Nadu Style Potato Masal with hot Puri in your special weekend menu or pack them for your office/school lunch box. Either ways, they are tempting and yummy!
