A flavorful and aromatic side dish or starter with potatoes.
History is full of answers on how the dishes originate.
Every family has their own recipe and masala powder combinations change slightly from region to region but the basics remain the same.
The trick to get the potatoes evenly cooked is by steaming it. The masalas are diluted in water and cooked(never add spice powders to oil it will simply burn)
Ingredients:Red potatoes - 10 small (any potato is fine)
Garlic -2 flakes
Ginger - 1" piece
Kashmiri chili powder - 1 tsp
Turmeric powder - 1 tsp
Masala powder - 1-2 tsp ( you may use store bought but I prefer homemade - given below)
Salt to taste
Coriander leaves - chopped
Masala powder :
Whole red chili - 1- 2
Black Pepper - 1 tsp
Cinnamon - 1/2 " stick
Coriander seeds - 1 tbsp
Fennel seeds - 1/2 tsp
Cumin -1/2 tsp
1.In an empty pan (without any oil) dry roast the spices for 2-3 minutes in low heat. This helps the spice to release oils when powdered. When it cools down coarsely powder it in coffee grinder.
2.Put the masala powder in a small bowl along with chili powder,turmeric powder and salt add 1/4 cup water mix well and keep aside.
3..Meanwhile cleanly wash (need not peel skin) and steam the potatoes in a steamer (do not boil potatoes in water for this recipe) until a knife can be inserted effortlessly.(not mushy) .Cut into when it cools down.
4..Crush the ginger garlic and shallots coarsely.Heat a non stick pan with just 2 tsps of oil and saute the crushed ginger mix until golden brown now add the masala paste from step 2 and stir until the raw smell of spices goes off and browns well (work on very low flame) . Add the steamed potato into this masala mixture and gently mix until all the pieces are coated in spices. Leave it for another 4-5 minutes then switch off flame.
Serve along with rice as a side dish.
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