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.
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
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 9 Chettinad Weddind Spread
- 4 potatoes
- 1/2 tsp fennel seeds
- leaves Few curry
- 1 tsp red chilly powder
- 1/2 tsp turmeric powder
- Salt to taste
- 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.