Spicy Potato Masala/Potato Gravy for Chapathi, Roti or Rice/Potato Curry Recipe/Aloo Curry Recipe/Urulai Kizhangu Masala[South Indian Style]

Today, I am going to share a very simple, basic, spicy & delicious potato curry/masala which is a perfect accompaniment for chapati, roti, phulka or dosa. Though it is a very common recipe that I make several time at home, I realized that I have not posted it yet in my blog. So, here it is, a very simple Potato Masala, especially for beginners and bachelors. Do try it out friends and post your comments here. Meanwhile do check out other interesting, quick and simple side dish for rotis/chapatis here.

Here’s how to make Spicy Potato Masala with step by step photos…

Ingredients

Potatoes	4  [boiled]
Onion	2 finely chopped
Tomatoes	3 finely chopped or pureed
Green Chillies	2 or 3 slit length wise
Ginger Garlic Paste	1 ½ tsp
Red Chilli Powder	1 tsp
Coriander Powder	1 ½ tsp
Turmeric Powder	¼ tsp
Salt	As needed
Coriander leaves/kothamalli	2 tbsp finely chopped

For Tempering

Oil	1 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	1 tsp
Curry Leaves/Karuvepillai	10-12 leaves

Preparation Time: 10 minutes

Cooking Time: 30 minutes           

Serves: 4-5

Author: Priya Anandakumar

Method

Wash and boil the potatoes. Peel the skin, chop and keep it aside.

Meanwhile chop the onions, tomatoes, green chillies and keep it aside.

Heat oil in a kadai, splutter mustard seeds, add cumin seeds and curry leaves and fry for about 20 seconds.

Add onions, green chillies and sauté well until it turns translucent.

Now add ginger garlic paste and sauté until raw smell vanishes.

Add chopped tomatoes and sauté well until it turns mushy.

Add red chilli powder, coriander powder, turmeric powder, salt and saute well for about 2-3 minutes or until the raw smell of the powder goes off.

Add 1 ½ to 2 cups of water and let it come to one boil.

Now add the boiled & chopped potatoes [mash one potato roughly with hand] and mix really well.

Boil for 5-7 minutes; adjust the consistency of the curry at this stage. If the curry is watery mash some potatoes. If the consistency is too thick, add little more water and boil.

Finally add chopped coriander leaves and switch off the stove.

Yes, delicious, spicy and tasy potato masala is ready to be enjoyed. Serve it hot with freshly made chapathi, poori, roti or even with dosa.

Thank you all for visiting my space, please come back again for more interesting, simple yet delectable recipes from my kitchen.

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Until then I am signing off…