Potato Masala Recipes

Steps:

• Place potatoes in a large sauce pan.
• Cover with boiling water.
• Cover pot.
• Simmer for 30 minutes or until potatoes are tender.
• Remove from pan.
• Cool slightly.
• Peel and cut into 1 inch cubes.
• Set aside.
• Heat vegetable oil in a large skillet.
• Add mustard seeds.
• Cook over low heat until they start to pop.
• Add chilies, coriander, ginger, tumeric, curry powder and salt.
• Cook over low heat stirring for 1 minute.
• Add potatoes and toss well to coat.
• Sprinkle with lemon juice and cilantro.
• Stir yogurt into potatoes.

Steps:

• Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
• In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
• Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.