Ah! the humble potato, the staple of many an Indian household, year round. As a matter of fact, almost every Indian mom has her own way of cooking this popular root vegetable that her children usually swear by it.
Here at Girija Paati, we are no different.
Girija Paati's potato masala has been approved by three generations of fussy South Indian kids and is a sure winner, especially with her Bisibela Bath.
Join us in a celebration of taste and try out this deceptively simple 50-year-old recipe, today.
Serves 4
Ingredients
Potatoes – 4 medium (steam, peel and dice into ½ inch cubes)
Tomatoes – 3 large (finely diced)
Onion - 3 large (finely diced)
Garlic – 5 cloves (peeled)
Ginger – 1 inch piece (peeled)
Girija Paati’s Sambar Podi – 1 tbsp (adjust for spice)
Girija Paati’s Andhra Red Chilli Podi – ½ tsp (adjust for spice)
Salt - to taste
Gingelly / Sesame Oil – 1 tbsp
Cooking Oil – tbsp
Rock salt – to taste
For the Seasoning
Coriander – to taste
Curry Leaves – to taste
Mustard – 1 tsp
Urad Dhal – 1 tsp (optional)
Method
- Mince garlic and ginger into a coarse paste.
- Heat the oil, and when hot add the mustard seeds, allow to sputter. Add the urad dhal and curry leaves and lightly fry.
- Add the onions and saute till translucent. Add the tomatoes and saute till it forms a paste.
- Add the Sambar Podi, Red Chilli Podi and rock salt, along with ¼ cup water and mix well.
- Add potatoes and fry well.
- Add the ginger-garlic paste and the fresh coriander.
- Close with a lid and allow to simmer on a low flame for 2 minutes
- Serve hot with Bisibela Bath (recipe here) or hot phulkas.
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