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

Potato Masal and Poori/Puri (puffed Indian flatbread) are match made in heaven. It is one of the most popular and favourite tiffin combination especially in the South. The potatoes are soft boiled and then simmered in an open pan/kadai along with the South Indian Masalas. Potatoes are delicious and are universally loved by children and adults. Course : Lunch Ingridients : 4 Potatoes (Aloo) , boiled, peeled and roughly crumbled 1 Onion , thinly sliced 4 Green Chillies , finely chopped 1/2 inch Ginger , grated 2 cloves Garlic , grated 5-6 Cashew nuts , roughly chopped 1 teaspoon Gram flour (besan) 1/4 teaspoon Turmeric powder (Haldi) Salt , to taste Few sprig Coriander (Dhania) Leaves , finely chopped For tempering 2 teaspoons Sesame (Gingelly) Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Chana dal (Bengal Gram Dal) 1 sprig Curry leaves Instructions To begin making the Tamil Nadu Style Potato Masal recipe, first heat a kadai/wok over low flame with oil.When the oil is hot, temper with mustard seeds, channa dal and curry leaves.Add the ginger, garlic, green chillies, cashew nuts and mix well over low flame.Immediately, add the thinly sliced onions, turmeric powder, pinch of salt and cook till they turn transparent.Meanwhile, mix besan/gram flour with 1/4 cup water in a mixing bowl. Add 1/2 cup water to the kadai and adjust salt.Now add the besan mixture. Let the mixture cook for 5 minutes over low flame.Add the crumbled potatoes and allow it to cook over low flame for another 7-8 minutes, stirring occasionally.Switch off, garnish with coriander leaves and it is ready to be served.You 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!