Potato masala (potato paliya)
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Potato masala (potato paliya)
  Potato    Indian  
Last updated 6/12/2012 1:18:52 AM. Recipe ID 49937. Report a problem with this recipe.
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      Title: Potato masala (potato paliya)
 Categories: Indian
      Yield: 4 Servings
        1 Lb Potatoes
        2    Green Chiles -- Finely
  :          Chopped
  :          Piece Of Ginger (1" Long),
  :          Scraped -- Finely
  :          Chopped
        2 md Onions -- Finely Chopped
        2    Tomatoes -- Finely Chopped
  :          (Opt)
  :          Salt -- To Taste
      1/2 ts Ground Turmeric
        1 c  Water
      1/2 c  Green Peas -- Boiled, (Opt)
        1 Sm Bunch Of Coriander -- Finely
  :          Chopped
  :          For Tempering-----
        1 TB Oil
        1 ts Brown Mustard Seeds
        1 ts Cumin Seeds
        1 ts Black Gram Dal (Washed Urad
  :          Dal) -- Picked Over
  :          and Rinsed
        1 ts Bengal Gram Dal (Channa Dal)
  :          Picked Over and
  :          Rinsed
        1    Red Chili Pepper -- Halved
      1/2 ts Asafoetida Powder
  :          Few Curry Leaves
  Boil the potatoes in their jackets until cooked. Peel, mash and set
  TEMPERING: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard
  seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chili,
  asafoetida powder, and a few curry leaves.
  When the mustard seeds splutter, add the finely chopped green chilies,
  ginger, onion and tomatoes (if used). Saute for 2-3 minutes.
  Add the salt to taste, ground turmeric, and 1 cup water. Cover the
  pan with a lid. Simmer for about 5 minutes, until the onions are well
  cooked. Add the mashed potatoes and boiled peas (if used). Cook for
  another 2 minutes, until thoroughly blended.
  Garnish with finely chopped coriander leaves. Serve hot with Masala
  Dosai or puris.

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Recipe ID 49937 (Apr 03, 2005)

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