Potatoes are boiled and peeled. They are then chopped into big pieces and cooked in freshly ground poppy seeds coconut paste. The curry is finished with garam masala and cilantro. Serve masala potatoes with steamed rice or with roti or with pulao etc…
Makes: around 4 Servings of Masala Potato.
Potato 3 Medium
Tomato 1 Small
Onion 1 Small
Ginger Garlic Paste 1/2 tsp
Green Chiles 2 – 3
Plain Yogurt 6 Tbsps
Poppy Seeds 1/2 tsp
Grated Fresh Coconut 3 Tbsps
Turmeric Powder a big Pinch
Garam Masala Powder 1/4 tsp
Cilantro few Sprigs
Salt to Taste
Mustard Seeds 1/4 tsp
Bay Leaf 1
Oil 2 tsps
Method of preparation:
Boil the whole potatoes in water till they are just soft.
Strain the potatoes, peel and dice them.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash and chop tomatoes into big chunks.
Wash and roughly chop cilantro leaves.
Grind poppy seeds into fine powder using a grinder.
Add the coconut and yogurt and grind again into smooth paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced onion and green chiles.
Fry briefly, stir in potatoes, turmeric and salt and fry till potatoes start to change color.
Add ginger garlic paste and tomatoes and fry briefly.
Then stir in ground poppy seeds coconut paste and few tablespoons of water if necessary.
Cook on low flame till oil separates and then stir in garam masala powder and cilantro.
Remove from heat and serve masala potatoes with steamed rice or with roti or with pulao etc…
Notes: Make sure potatoes are boiled well.
Suggestions: Adjust spice with green chiles.
Variations: Check other potato recipes here.
Other Names: Masala Potato.