Spiced Potato/ Potato Masala
November 22, 2015
Spiced Potato/ Potato Masala ~ great side dish to your homemade dhosa
'I have not heard from you for so long...., are you ok?'
Messsage I received from an old friend of mine, who lives on the other side of Australia.
It was Divali.
I made a mental note the night before that I must send her my best wishes on Divali. And so I did... hence the message above.
I remember celebrating every Divali with her and her lovely family when we were in Malaysia. I remembered that she too remembered that I love her tosei (dhosa) and her mutton curry. And without fail, these two dishes would be served as soon as I sat at her dining table.
Needess to say... I'd reached out for these two dishes before any other dishes or sweets that were served on that day.
Even when I visited her in her home across the Tasman overlooking the gorgeous snow-capped mountain and beautiful blue lake ever... despite her hectic schedule, she made sure I had my tosei and chicken curry fixed :D.
Messsage I received from an old friend of mine, who lives on the other side of Australia.
It was Divali.
I made a mental note the night before that I must send her my best wishes on Divali. And so I did... hence the message above.
I remember celebrating every Divali with her and her lovely family when we were in Malaysia. I remembered that she too remembered that I love her tosei (dhosa) and her mutton curry. And without fail, these two dishes would be served as soon as I sat at her dining table.
Needess to say... I'd reached out for these two dishes before any other dishes or sweets that were served on that day.
Even when I visited her in her home across the Tasman overlooking the gorgeous snow-capped mountain and beautiful blue lake ever... despite her hectic schedule, she made sure I had my tosei and chicken curry fixed :D.
'I miss your tosei...;P ‘ I ended my text to her.
I planned to have just that ... tosei with condiments. I soaked rice grains and urud dhal for 2 nights. And it was about time to blend, this was where everything started to go downhill for me...
I successfully blended urud dhal, then proceeded with rice grains using the same method, but unsuccess... still grainy. Time to swap to another gadget...this time I use my super good (so they say) for super smooth liquid result ~ NUTRI-BULLET.
However it failed to live up to its expectation, not only it did not pulse it to smooth rice liquid but I broke the whole damn cover cum blade in the process... it had super burnt-out issue around the blade.
Not wanting to bite into bits and pieces of broken burnt plastic from the broken Nutri-bullet, I was left with no choice but to throw the lot. Instead of soaking, blending rice grains again.... a packet of rice flour saved my day! Mix it with water into smooth urud dhal paste...and started my fermenting process.
It was a yay moment :D
The mixture was good... has that sour-ish tosei taste.
We fired up the BarBie... oiled the hot plate, I was excited, finally I could have a piece of nice warm tosei :D.... but lady luck was not on my side. I had trouble with everything, from trying to make crepe-like tosei, I ended up with a blob of mess :(.
Mixture is too thick, fire is too strong, hot plate is too oily were among our grouses.
Change method of cooking again... making tosei in a frying pan on induction cooker, yield much better tosei than the BarBie but still not quite the same.
I gave up...
What we had for dinner was something that tasted like tosei...but look nothing like one :(
Fortunately my potato masala and coconut chutney (next post) saved the day :D
Fortunately my potato masala and coconut chutney (next post) saved the day :D
Spiced potato/ Potato Masala
serve 6
1 kg baby potatoes - washed, peel and cut into bite size
20g garlic
20g ginger
250g brown onion - sliced
10g cumin seeds
5g dried chillies - deseeded and cut into 1/2 inch
1 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon black mustard seeds
3 stalks curry leaves
1/2 cup chopped fresh coriander
1 1/2 teaspoon salt
2 tablespoon canola oil
***Place potatoes in a microwave-safe dish. Cover and microwave on high for 9-11 minutes depending on your microwave. Otherwise, just steam or boil until just cook.
1 kg baby potatoes - washed, peel and cut into bite size
20g garlic
20g ginger
250g brown onion - sliced
10g cumin seeds
5g dried chillies - deseeded and cut into 1/2 inch
1 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon black mustard seeds
3 stalks curry leaves
1/2 cup chopped fresh coriander
1 1/2 teaspoon salt
2 tablespoon canola oil
- Wash, peel, cut into bite size and microwave***.
- Set aside to cool.
- Pound in pestle/ mortar garlic and ginger into a smooth paste.
- Add turmeric and chilli powder.
- Heat up wok, add canola oil. saute cumin, mustard seeds until fragrant.
- Add sliced onion, curry leaves and chillies, sweat onion and saute until onion changes colour to golden in colour.
- Add pounded ginger and garlic mixture.
- Cook for 5 minutes.
- Add potato.
- Add salt.
- Stir to mix well.
- Cook for further 10 minutes until potatoes are cooked through.
- Sprinkle with chopped coriander.
***Place potatoes in a microwave-safe dish. Cover and microwave on high for 9-11 minutes depending on your microwave. Otherwise, just steam or boil until just cook.
A wonderful dish! Such a great way to prepare potatoes.
ReplyDeleteCheers,
Rosa
thank you Rosa
DeleteSuch a lovely potato recipe. Those crepes are looking great too, Lisa.
ReplyDeletethank you Angie
DeleteLove a staple comfort food like potato masala, and really like the way you've styled the picture too! I have included your recipe in my weekly round up on my blog here http://www.theredlychee.com/the-weekly-round-up-11/
ReplyDeleteThank you Abida. Lovely page you have :D
Delete