Potato Masala is a very flavourful side dish, made with potatoes. Fennel seeds and garlic make this Chettinad dish very special.
When you read the recipe for this Potato Masala, I am sure you will wonder what is so great about the dish. Seriously it’s hard for me to explain it, all I can say that once you make this dish, I assure you will be making it again and again.
Potato Masala is very very simple and quick to make, provided you have boiled potatoes. All you need to do is to add some seasoning. The highlight of the potatoes is the roughly pounded garlic – garlic with its skin on! Yes, you read correct while I was reading this recipe, I felt perhaps there’s some mistake, but later knew that garlic with skin is used in many dishes.
Fennel seeds are another ingredient that gives a special flavour to the dish. The Chettinad cuisine uses a lot of fennel and something as simple as potatoes get uplifted by these Chettinad’s special ingredients.
Potato Masala is one of the dry vegetables which is a part of The Chettinad Wedding Spread. I posted this spread under Regional Thalis under The Thali and Platter Festival.
Potato Masala
Ingredients
4 potatoes, boiled
4-5 cloves, garlic, crushed along with skin
1/2 tsp fennel seeds
Few curry leaves
1 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
Method
Boil and chop the potatoes into cubes.
Heat oil in a frypan and add fennel seeds, and when it splutters add curry leaves, crushed garlic cloves.
Add boiled potatoes and add turmeric powder, red chilly powder and salt and again fry for few more minutes. Saute till the masala is well cooked.
Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Weddind Spread
Potao Masala
Ingredients
- 4 potatoes
- 1/2 tsp fennel seeds
- leaves Few curry
- 1 tsp red chilly powder
- 1/2 tsp turmeric powder
- Salt to taste
Instructions
- Boil and chop the potatoes into cubes.
- Heaof oil in a fry pan and add fennel seeds, and when it splutters add curry leaves, crushed garlic cloves .
- Add boiled potatoes and add turmeric powder, red chilly powder and salt and again fry for few more minutes. Saute till the masala is well cooked.
I have tasted this with fennel seeds when my friend gets it for lunch. Its a fantastic side dish. The whole spread looks so sinful and so well done.
I am sure the garlic lovers would enjoy this variation of potato curry.
Wow! I have never used garlic with skin. Very interesting flavors with garlic and fennel.
Fennel seeds and Blackstone flowers are the key ingredients in Chettinad cuisine and I personally love fennel seeds and I use them regularly. Potato is so versatile and I am sure with the pounded garlic and fennel it would have tasted amazing.
I love the flavor of fennel in many non veg recipes and this potato masala with fennel and crushed garlic looks so flavorful and delicious.
I like the addition of fennel seeds here to the potato masala, which will add a nice flavor the potato. Looks delicious