Tamil Nadu Style Potato Masiyal Recipe (South Indian Style Aloo Masala)

Name: Tamil Nadu Style Potato Masiyal Recipe (South Indian Style Aloo Masala)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: 4 pieces White Potatoes (4 Potatoes (Aloo) boiled, peeled and roughly crumbled); 1 piece Yellow Onion (1 Onion thinly sliced); 4 pieces Green Chili (4 Green Chillies finely chopped); ½ piece Ginger (1/2 inch Ginger grated); 2 cloves Garlic (2 cloves Garlic grated); 5 pieces Cashew (5-6 Cashew nuts roughly chopped — up to 6); 1 tsp Gram Flour (1 teaspoon Gram flour (besan)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 1 pinch Coriander Seed (Few sprig Coriander (Dhania) Leaves finely chopped); 2 tsp Sesame Oil (2 teaspoons Sesame (Gingelly) Oil); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Chana Dal (1/4 teaspoon Chana dal (Bengal Gram Dal)); 1 sprig Curry leaves (1 sprig Curry leaves)

Tamil Nadu Style Potato Masiyal Recipe (South Indian Style Aloo Masala) - Indian Curry Recipes (Indian)

70 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

White Potatoes4 pieces · 4 Potatoes (Aloo) boiled, peeled and roughly crumbled
Yellow Onion1 piece · 1 Onion thinly sliced
Green Chili4 pieces · 4 Green Chillies finely chopped
Ginger½ piece · 1/2 inch Ginger grated
Garlic2 cloves · 2 cloves Garlic grated
Cashew5 pieces · 5-6 Cashew nuts roughly chopped — up to 6
Gram Flour1 tsp · 1 teaspoon Gram flour (besan)
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste
Coriander Seed1 pinch · Few sprig Coriander (Dhania) Leaves finely chopped
Sesame Oil2 tsp · 2 teaspoons Sesame (Gingelly) Oil
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Chana Dal¼ tsp · 1/4 teaspoon Chana dal (Bengal Gram Dal)
Curry leaves1 sprig · 1 sprig Curry leaves

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Steps

1To begin making the Tamil Nadu Style Potato Masal recipe, first heat a kadai/wokover low flame with oil.
2When the oil is hot, temper with mustard seeds, channa dal and curry leaves.
3Add the ginger, garlic, green chillies, cashew nuts and mix well over low flame.
4Immediately, add the thinly sliced onions, turmeric powder, pinch of salt and cook till they turn transparent.
5Meanwhile, mix besan/gram flour with 1/4 cup water in a mixing bowl. Add 1/2 cup water to the kadai and adjust salt.
6Now add the besan mixture. Let the mixture cook for 5 minutes over low flame.
7Add the crumbled potatoes and allow it to cook over low flame for another 7-8 minutes, stirring occasionally.
8Switch off, garnish with coriander leaves and it is ready to be served.
9You can include Tamil Nadu Style Potato Masal with hot Puri in your special weekend menu or pack them for your office/school lunch box. Either ways, they are tempting and yummy!