Visiting The Creatively Green Write at Home Mom's Kitchen with a Masala Potatoe Recipe

Masala Potatoes

To promote my new Release, When the Magic Comes, I'm sharing one of my favorite recipes at The Creatively Green Write at Home Mom blogspot. You can learn more about the book over there. Below is the recipe.

Masala Potatoes Recipe

This one is great to eat with any flatbread. I usually eat it with my favorite breakfast dish, Indian dosas. I learnt this is a recipe from a YouTube video by VaChef. If you want to watch how it’s made, check out his video here: https://www.youtube.com/watch?v=hFZOXchhDdM 

I’d say it takes about 30 minutes to make–but be warned, it’s a long list of ingredients. So, I’d suggest you prep first, and get all the ingredients on the counter in the right proportions (and chopped) before you start to cook.

"This one is great to eat with any flatbread."

My tips on how to purchase/use/substitute for ingredients are in brackets:

INGREDIENTS AND DIRECTIONS:

Par-boil until cooked in a pot, drain and keep for later use:

·        4 potatoes (cubed, I love Yukon Gold)

·        Water

Start with this using a skillet:

·        2 tablespoons oil (I use olive oil)

·        1 pinch black mustard seeds

Add these once the mustard seeds start to pop–this adds the best flavors:

·        1 teaspoon of channa dal (these are the same as yellow split peas)

·        1 tsp urad dal (these are small white and almost impossible to find in small towns, also known as Black lentil/gram, even though they’re white. Check out this site to learn more about this item: https://www.readersdigest.in/better-living/story-what-makes-urad-the-ultimate-indian-dal-126431 )

·        2 chopped green chillies (I use serrano peppers. I take out the seeds and chop a lot of these and add melted ghee into very small (mine are cute and tiny bear shapes) ice cube/silicon tray, and then freeze them as cubes in a container for use whenever I want them. They’re popular in many Sri Lankan dishes. I would use 1 cube unless you want it to be really hot.)

·        1 sprig of curry leaves (these are hard to find. I usually get them where there are fresh herbs at specialty markets. Since they’re so hard to find, I also grow my own curry tree in a pot under a grow light (I live in the Northern Hemisphere, so not much sunlight for long periods. This tree needs at least 6 to 8 hours of sunlight to do well. I use these curry leaves in practically all my curry dishes.)

·        1 slice of chopped ginger (I use pre-chopped ginger from a jar)

·        2 tablespoons of roasted (unsalted) cashews, broken

·        2 red chillies, whole (I used dried chilli flakes and put them in sparingly, as it’ll make the dish hot. I prefer flavor to heat.)

Next, add this in:

·        3 small onions (chopped)

·        1 pinch of cumin powder

·        1 bunch coriander leaves, chopped (also known as cilantro)

·        1 tablespoon lime juice

·        1 teaspoon salt to taste

·        1 pinch of turmeric (excellent if you have inflammation)

Finally, add in:

·        potatoes (pre-cooked; remember boiling these at the start?), smash them in the skillet with a fork, leaving a few small pieces

·        salt

·        lime juice

·        coriander leaves

·        some water if needed                                                                                

Once the potatoes dry and start to brown, you’re done. It’s a dry, mushy curry.

Enjoy with your favorite flatbread or dosa (which you can get in a package; just add water and fry up).

Hope you give this recipe, The Creatively Green Write at Home Mom, and When the Magic Comes, a try.