Potato Masala - South Indian Style

I don't mind saying it over and over again, potato is my most favorite vegetable. So whenever I spot a different potato recipe I must try it, though this recipe is not a different one :). Potato masala is a very typical South Indian dish made in almost all South Indian homes, and it tastes so yummy when had with rasam rice. Rasam, Rice and Potato masala, most Tamilians long for this combination once in a while.Absolutely easy one to prepare, the above combination can be prepared in 30 minutes to rustle up a scrumptious meal

 Potato Masala

Ingredients

Serves - 4
Spice Level - Moderately Spicy

Potatoes -  5 Large ones, peeled and chopped into medium sized pieces
Tomato - 1 Large, chopped
Onion - 2 Large, chopped finely,
Ginger-Garlic paste - 1 Tspn
Curry leaves - 2 Sprig
Turmeric powder - 1/2 Tspn
Sambar/Kuzhambu powder - 3 Tbspn
Salt - as per taste
Mustard - 1 Tspn
Jeera - 1 Tspn
Oil - 2 Tbspn
Water - 3/4 cup


Method

Heat a pressure cooker with oil. Add mustard,jeera and let it roast. Add curry leaves,onions,ginger-garlic paste and saute well, till onions are done. Add the chopped tomatoes,turmeric and salt.Stir/Saute well until the  tomatoes are cooked and are soft and mashed.Add in sambar powder and saute for 2 more minutes. Now add in the potato pieces and wrap well with the masala.Saute for 2-3 minutes. Add 3/4 cup water at this stage , and close the pressure cooker with its lid and pressure cook for two whistles. I keep the flame at high, once the first whistle is let out I move the flame to low, and wait for 3 more minutes and switch off. Adjust pressure cooking time accordingly such that the potato shouldn't get mashed, but it needs to be cooked to the correct extent.

Once the cooker cools, open the lid, heat the cooker, give it a stir, and wait for the potato to form a thick gravy. Add more salt if needed at this stage and stir well. Once a nice thick gravy forms, switch off flame.

Server warm with hot steamed rice and rasam. Yum! :)



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