When I visited Southern India it was very hard to escape eating vegetarian food. For once, I wasn’t complaining especially when it came to this delicious dish. Potato masala is almost a staple – and served with a huge array of dishes, like idli, pooris and dosa. Typically, it’s a mild, breakfast dish but works any time of the day. It’s incredibly easy to prepare and is versatile to work on its own or alongside other dishes. All-in-all quite a taste revelation.
4-5 medium potatoes (peeled and cut into 3cm cubes)
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
20 curry leaves
1 red onion (chopped)
1 teaspoon sea salt
1/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 lime (juice of)
2 tablespoons fresh coriander (chopped)
Heat the oil in a non-stick deep pan over a medium heat and when hot, drop in the cumin, mustard seeds and curry leaves. Let them sizzle until the mustard seeds start to pop (30-40 seconds). Tip in the onion and stir fry for 4-5 minutes until lightly browned. Add the potatoes, turmeric, chilli powder and salt and stir well for 1 minute.
Pour in 2 cups (500ml) of water and bring to a boil. Reduce the heat to low and cover the pan. Cook for 8-10 minutes, until the potatoes soften. Remove the cover and simmer the potatoes for a further 5 minutes to reduce the liquid until thick.
Remove from the heat and squeeze over the lime juice. Sprinkle with coriander and serve hot, straight from the pan, if you’re lazy like me.