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10/10/15 8:35 AM
INSTRUCTIONS
prepping:
1. boil or steam 2 large potatoes in a pressure cooker or steamer. if pressure cooking, then pressure cook for 5 to 6
whistles.
2. when the potatoes are still warm, peel and crumble them. you can also chop them and keep aside.
3. peel, rinse and thinly slice the onions. also chop the tomatoes, ginger, green chilies and coriander leaves. rinse
and dry the curry leaves in a kitchen towel. chop the cashews.
preparing the potato masala:
1. heat 2 tbsp oil in a pan or kadai/wok. lower the flame and add 1 tsp mustard seeds. crackle them.
2. then add the 2 tsp chana dal, 1 tsp cumin seeds and 1 tsp urad dal (optional).
3. stir and saute till the dals become golden.
4. add 2 tsp finely chopped ginger, 2 to 3 tsp chopped green chilies and 10 to 12 curry leaves.
5. then add 8 to 10 cashews, which have been chopped.
6. stir and then add 1 cup tightly packed thinly sliced onions.
7. add a pinch of asafoetida and to tsp turmeric powder.
8. stir very well and saute the onions till they become translucent.
9. now add 2 tsp besan or gram flour.
10. mix the besan very well.
11. add cup chopped tomatoes. adding tomatoes are optional and you can skip it. stir and saute the tomatoes for
2 minutes.
http://www.vegrecipesofindia.com/easyrecipe-print/47589-0/
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NOTES
for a gluten free version, skip asafoetida.
Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/poori-masala-recipe-potato-masala/
http://www.vegrecipesofindia.com/easyrecipe-print/47589-0/
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