Potato Masala

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

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.

Potato Masala

Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-

 

Week 1
Everyday Thalis

 

 

Week 2
Regional Thalis

 

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

 

Print Recipe
Potao Masala
Potato Masala is a very flavourful side dish , made with potatoes . Fennel seeds and garlic make this Chettinad dish very special .
Course Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 05 Minutes
Servings
Course Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 05 Minutes
Servings
Instructions
  1. Boil and chop the potatoes into cubes.
  2. Heaof oil in a fry pan and add fennel seeds, and when it splutters add curry leaves, crushed garlic cloves .
  3. 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.
Recipe Notes

Potato Masala

6 thoughts on “Potato Masala”

  1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.