Potato Masala
This simple potato curry has a yogurt base that makes it nice, creamy and delicious. You can serve this with plain rice, pulao or chapathis
Servings 3 servings
Calories 212kcal
Ingredients
- 500 grams potatoes peeled and cubed
- 250 grams onions finely chopped
- 1 medium-big tomato finely chopped
- 1/2 cup thick yogurt curds, whisked till smooth and creamy
- 1/4 teaspoon fennel saunf or aniseed (vilayti saunf)
- 1 inch ginger finely chopped
- 2 teaspoons red chilli powder adjust to taste
- 1/2 - 3/4 th teaspoon pepper powder adjust to taste
- 2 tablespoons coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- salt to taste
- oil for frying
- 1 tablespoon chopped coriander to garnish
Instructions
- Heat oil in a heavy, wide-based kadhai or pan and toss in the aniseed/fennel seeds. Next add the chopped onions and ginger and fry until the onions turn translucent/ pale. Add the potato cubes and stir fry on a medium-high heat for 2-3 minutes
- Reduce the heat and add the powders - chilli, pepper, turmeric, coriander, garam masala, stirring constantly until well coated. Fry the potatoes in this mixture for 4-5 minutes
- Add the chopped tomatoes, salt to taste and mix well. Pour in 1/2 cup of water, reduce the heat and let the potatoes cook till tender but not mushy.
- When the potatoes are cooked turn off the heat (or remove pan from heat) and add the whisked yogurt/curd and give it a quick mix - it is important that you are quick at this. If let to boil the yogurt can curdle.
- Let the yogurt mixture settle in for at least 10-15 mins to help the potatoes absorb the flavours. Then serve hot with chapathis or rice.
Nutrition
Calories: 212kcal | Carbohydrates: 44g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 58mg | Potassium: 1073mg | Fiber: 8g | Sugar: 8g | Vitamin A: 792IU | Vitamin C: 46mg | Calcium: 122mg | Iron: 3mg