Potato Masala For Rice South Indian Kerala Style Recipe
Potato masala for rice without gravy is so easy to prepare and makes a very yummy side dish which is delicious with potatoes coated in lots of spices. This is easy to prepare, delicious, vegetarian and vegan!
Course Side Dish
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Recipe Garden
Potatoes 2 medium
Onion 1 large
Coconut oil 2 tablespoons
mustard seeds 1 teaspoon
red chilies a few
Curry leaves a few
Salt as required
Water a little to sprinkle
Turmeric powder 1/2 teaspoon
red chili powder 1/2 teaspoon
coriander powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Chop the potatoes into equal sized cubes, chop the onion in medium sized pieces and keep them aside.
Heat a kadai or a wide pan ( if there is any water in the pan, make sure it is all evaporated before) and add the mustard seeds.
Once the mustard seeds splutter, add the recd chilies and curry leaves, fry for a few seconds.
Add the diced potatoes and onions to the pan.
Add the oil and coat well, then cook in very low flame keeping the pan opened.
Meanwhile add salt and mix well.
Sprinkle little water over the potato onion mixture in the pan, close the pan and cook in low flame for about 10 to 12 minutes.
After 10 to 12 minutes, open the pan and mix the ingredients well.
Add the spices - turmeric, red chili powder, coriander powder and garam masala powder and then stir everything well using a spatula.
Let it cook in the open pan in low flame for about 1 to 2 minutes.
Switch off the flame and your delicious and simple dry potato masala is ready to serve!
When ever you add oil in a kadai, wok or pan (especially in kadai) make sure there is no water content in it. You can actually heat the vessel till all the water content is evaporated so that the oil will not splatter when it is added to the vessel.