POTATO MASALA - RESTAURANT STYLE

Hi friends, happy Sunday to you all. Hope you all enjoying your Sunday feast. I have prepared the yummy potato masala in restaurant style which was I got it from Supplementary book from Aval Vikatan. Yes! I love Aval Vikatan, my mom used to get Aval vikatan for these supplementary only... But didn’t make any dishes from there:P she just read like story books... But now its useful to me, which is contains varieties of foods to try. The recipe for Cooking from Cookbook Challenge which is initiated by +Srivalli jetti from Cooking 4 all Seasons. 

The recipe which is given by Chef.Suresh not only this, totally 30 recipes are there and all are restaurant style foods. I am waiting to try some of those recipes.

I prepared the yummy potato masala in the morning for my chapathi, its not our breakfast, its our brunch... We all had our foods in 12pm only, and now am posting the recipe here. They used baby potatoes, but here demand, so used normal potato and used fresh mint leaves instead of fresh methi leaves. The tastiest potato masala for  CC Challenge of the month.

  

Category	Side Dishes
Regional	Indian
Preparation Time	15 Minutes
Cooking Time	15-20 Minutes
Servings	2

INGREDIENTS

Potatoes – 1/2 Kg – Boiled, peeled and diced

Oil – 1 Tbsp

Cinnamon – 1” inch – 1

Cloves – 1

Cardamom – 1 Open the pod  

Onion – 2 Chopped

Ginger garlic paste – 1 Tbsp

Tomato puree – ½ Cup

Turmeric powder – ¼ Tsp

Red chilli powder – 1 Tsp

Coriander powder – 1 Tsp

Garam masala powder – ½ Tsp

Salt – To taste

Water – ½ - ¾ Cup

Mint leaves – One handful

Dry fenugreek leaves – 1 Tsp

Cumin powder – 1 Tsp

METHOD

• Heat oil in a pan, add cinnamon, cloves and cardamom wait it for splutter and add onions sauté it for one minute, then add ginger garlic paste sauté it till the raw smell goes off.
• Add tomato puree and sauté it well for 2 minutes, following by add turmeric, red chilli, coriander, garam masala powder and salt to it and stir it and cook on low flame till the raw smell goes.

• Add boiled potatoes mix it once, pour water and mix it.
• Now add mint leaves and dry fenugreek leaves allow cooking for 5 minutes on low flame.

• Now add cumin powder mix it once and switch off the flame.
• Serve hot with chapathi or hot rice.

NOTE

• You can use baby potato instead of normal.
• Add fresh methi leaves instead of mint leaves.
• In the original recipe, 1 Tbsp of butter added with the greens, but here due to health concern I avoid it. You wish can add at the stage.
• I prepared like masala, if you wish to want gravy adjust the water measurements. 

I LOVE THE TASTY ALOO...