Dish of Potato Masala
(click to enlarge)

Potato Masala


India - Andhra Pradesh (Madras)   -   Kelanga Ghashashi
Serves:
Effort:
Sched:
DoAhead:  		 6 side
**
50 min
Yes		 A flavorful but mildly spiced dryish recipe that makes a fine appetizer, or a side dish to more liquid dishes. It can also be used a a side with Western meat dishes.

1-1/4
12
1/2
4
2
2
1-1/2
2
1/4
1/2
1
1
1/2
2
1/2
#
oz
in
cl

T
T
t
t
t
t
t
t
T
t
Potatoes, waxy
Onion
Ginger
Garlic
Chili Serrano
Cilantro, chopped
Lime juice
Coriander seed
Turmeric
Chili, ground red
Poppy seed white
Sesame seed white
Cumin seed
Ghee / Oil
Salt
PREP   -   (25 min)
  1. Cut POTATOES into 3/4 inch cubes. Place in a pot of water to cover, bring to a boil until just done.
  2. Quarter ONION lengthwise and slice thin.
  3. Chop GINGER, GARLIC, CHILI and CILANTRO very fine (food processor fine). Mix.
  4. Squeeze LIME JUICE.
  5. Grind CORIANDER and mix with TURMERIC and CHILI POWDER.
  6. Dry roast POPPY SEEDS, SESAME SEEDS and mix with CUMIN SEEDS.
RUN   -   (25 min)
  1. Heat OIL, stir in Onions and fry stirring until light golden.
  2. Stir in Garlic Mix and fry until garlic starts to color, then stir in Coriander Mix and fry a minute or so.
  3. Stir in Potatoes until well coated, then stir in Lime Juice, followed by Poppy Seed Mix.
  4. Add a little water as required to lift spices from pan and coat potatoes, Salt to taste.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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