Category: Potatoes
Rating: 3.36
Servings: 4


Ingredients


4 medium potatoes, cubed
1 large onion, finely chopped
2 teaspoon garam masala
2 tablespoon dessicated coconut
15 gm fresh ginger, finely grated
2 tablespoon oil
1 teaspoon mustard seeds
6 curry leaves
1 leaves from 1 sprig of
1 coriander

Directions: How to Cook Aloo Masala (Potato Masala Curry)


1. Cook the potato in just enough water to cover with three-quarters of the onion, the turmeric, half teaspoon salt and the green chilli, for about 8 minutes, until half cooked.

2. Meanwhile, blend the garam masala, coconut and ginger in a blender. Add to the potato, and continue to cook for a further 8 minutes, until tender but not soft.

3. Heat the oil in a frying pan and add the mustard seeds. Let them sizzle for a few seconds until they have all popped, then add the remaining chopped onion and fry until golden. Stir into the curry.

4. Add salt to taste and sprinkle on the curry and coriander leaves.

Compiled by Imran C. Posted to EAT-L Digest 16 Dec 96

From: "Imran C."


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
Chicken Or Potato Chaat
Cauliflower And Potato Fry
Spiced Potatoes In Tamarind Sauce (Daum Aloo)
Chili Mashed Potatoes With Fried Ginger
Baked Stuffed Potatoes


Recent comments and reviews for this recipe:

kooky cook writes:

This recipe needs some specifics, such as adding Tumeric to the ingredient list and telling HOW MUCH to use. Also, when it says to cook potatos for 8 minutes, am I cooking them on high, medium or low heat?

Posted on 04 Feb 2008, 18:13 ET

manjari writes:

it is really very delicious i also have a different method of masala aloo i know u really enjoy please visit www.specialindianfood.blogspot.com

Posted on 17 Mar 2009, 21:17 ET

anita writes:

coooooooooooooooooooooooooooooooooooooooooooooooooooooooooool recipe!

Posted on 22 Sep 2010, 03:06 ET

Wendy writes:

I used 5ml turmeric. There is also no indication of how much green chili. I added a cup of peas. The flavours are superb!

Posted on 18 Jan 2011, 03:56 ET

aliciaspinnet writes:

I used about a teaspoon of tumeric, I added a teaspoon of cumin (I popped it with the mustard seeds), and I fried the curry leaves with the onion, mustard and cumin instead of just adding them at the end. Turned out really good!

Posted on 17 Apr 2011, 06:15 ET

ammu writes:

nice curry

Posted on 01 Sep 2014, 01:04 ET

Add your comment:

Name:
What is 17 minus four?
Your Comment (no html):