I first learned about masala potato when I saw masala tosai (dosa) in indian shop. Masala potato wrapped in an indian thin rice crepe. The crispness and slight sourness of the tosai accompanied by the spicy and mushy masala potato then dipped in fish curry. The combination is heavenly. Yes, I dip tosai in curry instead of dal or chutney. And yes, that’s how Malaysian eat their tosai.
I use this to please crowd. It has vibrant color that catches your eye. It catches your tongue too because it’s spicy, mushy and leaves the back of your throat heat up a bit. Instead of the usual potato salad with mayonnaise, this indian “potato salad” is another choice. You can serve with pita or with crackers. Instead of dip, use this. You can have a cold dip and and a hot spicy dip like this. Spice up your palette a bit. Spice up your friend’s palette.
Masala Potato (serves 4 to 5 person)
- 3 potatoes (medium/big)
- 1 onion (big)
- 2 green chillies
- 1 inch ginger – pounded/chopped finely
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 1 teaspoon of urad dal (soak for 4 – 5 hours)*
- 2 teaspoon of channa dal (soak for 4 – 5 hours)*
- 1 teaspoon of mustard seed*
- 1 sprig of curry leaves (roughly 10 leaves)*
- 2 tablespoon of oil
- Salt to taste
- A few coriander leaves for garnishing
- Serve with some pita or crackers
- Boiled the potatoes in a big pot of water until you are able to pierce through with a fork. Note: It shouldn’t be too soft which the potatoes breaks and falling apart (as this texture is more suitable to make mash potatoes) because you still want to see chunks of potatoes in your dish.
- Drain the potatoes and let it cool down. Dice all the potatoes into 1-inch cube size. Set aside.
- Slice the onion and green chillies into thin slices.
- Test the texture the urad dal and channa dal, it should be soft before you put the rest of the ingredients.
- Heat up your frying pan in medium heat and put in the oil. Let the oil heat up.
- Turn the heat to low. Place the ingredients with (*) – urad dal, channa dal, mustard seeds and curry leaves into the frying pan for tempering which is about 1-2 minutes. Tempering is all about getting all the flavours out by frying in oil for some time. But be careful not to burn it.
- You should see now the dal will slowly turn into darker yellow but beware not to burn it. Yes, I have burned it before and all of it turned black.
- When you see the change of color in dal, put in sliced onions, sliced green chillies and pounded ginger. Fry and mix evenly. Let it cook until the onions turn soft.
- Add the diced potatoes into the frying pan. Add in turmeric powder, garam masala and salt (to taste or roughly 1 teaspoon) into the frying pan.
- Stir fry until everything mix evenly. Let it cook and stir occasionally. Taste and adjust the salt according to your taste.
- Cook for another 10 minutes and it’s ready.
- Garnish with coriander leaves.
- You can get garam masala, mustard seeds, urad dal and channa dal from Indian grocery store.