Potato Masala, Kerala Style

Here is a recipe for a very familiar Indian spiced potato dish. I got this recipe from my friend Steph,

whose dad is from the South Indian state of Kerala. I do not have exact measurements as she

learned this by watching her dad make it. This is the traditional way Indian recipes are passed on.

I have approximated the ingredients and instructions. The spices and seasonings can be adjusted

according to personal taste. In the Kerala style, the potatoes are seasoned with mustard seeds,

curry leaves, and cashews. This dish is best served with dosa (Indian crepes, pictured).

It also can be served alone or as a side dish.

Method:

Boil 2 or 3 potatoes. Cut into cubes, set aside.

Fry a handful of cashews in ghee, set aside. Heat some oil or ghee in a pan add a few tsp. of mustard seeds. When the seeds

pop, add a handful of yellow dal (lentils) and a few tsp. of cumin seeds.

Cook this for about 5 minutes.

Add a chopped onion and fry until soft and cooked through. Add more oil or ghee if needed.

Add a few tsp. of fresh ground ginger, one chopped green chili, and a handful of curry leaves.

Add some salt according to taste.

Mix and fry for a few minutes. Add a tsp. of turmeric power.

Add the cubed potates and mix well, frying a bit more.

Mix in the cashews. Serve.

#potato #indian