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Thursday, 20 March 2014


Hi readers, I'm back with a simple recipe of a fast side dish for poori / chapati / dosa or idli. I made this last week to accompany my mini poori. Just this one side dish and it was so satisfying!!. Come on, let's check out the clicks and recipe.


Ingredients :-
3 large potatoes - peeled, cubed and boiled in salt added water till well cooked. 
1 bowl of chopped cabbage
1/3 bowl of cubed carrot
1/2 tsp - turmeric powder
3 - bird's eye chillies / fresh red chillies ~ i used bird's eye chilly :-) 
2 tbsp - chopped cilantro ~ optional
salt to taste
1 tbsp - corn flour mixed with a little water
ghee ~ optional

Tempering :-
1/2 tsp - fennel seeds
3 - dried chillies ~ break into two
curry leaves
1/2 tsp - mustard seeds
a pinch of asafetida
1 large onion - chopped
3 cloves garlic - pounded

Method :-

  1. First heat up a little canola/cooking oil in a deep wok.
  2. Throw in chopped onions, pounded garlic and fry till lightly browned.
  3. Then add in the balance tempering ingredients and reduce the flame.
  4. At this moment add in the bird's eye chilli, cabbage and carrot and give it a stir.
  5. dash it up with the turmeric powder and mix again. leave it for about a minute before you add in water for the gravy. I added water about 1 cup just enough to cook up the cabbage and carrot. Season with salt and leave it to cook covered with lid.
  6. Check if the cabbage and carrot are well cooked before adding in the boiled potato cubes.
  7. Stir gently ensuring that you don't break up the potato cubes. I mashed up a few potato cubes before adding into the wok to give it a creamier texture. Check the seasoning and adjust if need to.
  8. Lastly add in the chopped cilantro, corn flour mixture and stir once more to mix well. I too added a tbsp of ghee to give it a nice aroma and taste. 
  9. Now the POTATO MASALA is ready to be served!! :-)

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