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Monday, 22 October 2012

^ CHETTINAD POTATO MASALA ^

It's another vegetarian menu for today as for Navaratri. It's simple, fast and tasty!! I'm sure everyone have their own version of potato masala....in my version ,I've added kasoori methi leaves to make it more flavourful. 

Specially for Vijaya's my-first-event-feast-for-your-guruI'm linking this post for her first event to give my full support and at same wishing her all the best in everything...HAPPY BLOGGING VIJAYA...it's a pleasure to get to know you!!

This dish is often prepared by my guru non other than my beloved AMMA.....she's a very good cook and all her recipeless cooking turns out to be awesome!! 

Let's check out the clicks and recipe peeps.....








^ CHETTINAD POTATO MASALA ^

Ingredients :-

4 -  large potatoes ~ skin peeled and cut into wedges
4 shallots ~ chopped fine
2 tbsp - pottu kadalai / roasted bengal gram *
4 - dried chilly *
2 tsp - cumin seeds *
curry leaves ~ as needed *
2 tsp - kasoori methi leaves 
1 tsp - turmeric powder
3 tsp - chilly powder
2 tsp - cumin powder
1 tsp - asafoetida powder
2 tbsp - chopped cilantro ~ i had no stock 
water as needed
salt to taste

Method :-

  1. Boil the potato wedges until cooked in a pot of water added with salt. Once potato cooked, drain and set aside.
  2. Heat a little oil and fry the items marked (*) ie. pottu kadalai, dried chilly, curry leaves and cumin seeds till aromatic. 
  3. Once cooled, blend the roasted ingredients in dry blender container till smooth and set aside. 
  4. Add in the turmeric powder, chilly powder and cumin powder to the drained potatoes and mix well.
  5. Heat 2 tbsp of oil in a wok. Add in the shallots and fry till browned. 
  6. Add in the potatoes and the asafoetida powder and mix well. Let it cook until the outer part of the potatoes gets a little crispy. 
  7. Lower the flame and throw in the blended roasted bengal gram paste and kasoori methi leaves. Stir gently. 
  8. Sprinkle some water if needed. Season with salt.
  9. Let it cook covered in low flame for 5 mins. (best to use non stick wok)
  10. Once done, transfer to serving plate and garnish with cilantro!! Since I had no cilantro stock...I garnished with curry leaves...:-)
We had it with hot white rice, tomato rasam and pappadam!! 




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