Potato Masala


  • 4 tablespoons oil
  • 2 teaspoons black mustard seeds
  • 20 curry leaves
  • 1/2 teaspoon ground turmeric
  • 1 inch piece of ginger, grated
  • 4 green chiles, minced
  • 4 onions, chopped
  • 2 lbs. red potatoes, cut into 1" cubes
  • 2 tablespoons tamarind paste: 5 oz. tamarind block,
  • broken into small pieces and soaked in hot
  • water for
  • 3 hours or until the tamarind is soft.


  • Heat oil in heavy fry pan and add mustard seeds. Cover and when they pop add curry leaves, turmeric, ginger, chiles and onions and cook, uncovered until onions are soft.
  • Add potatoes and 1-2 cups of water. Bring to a boil and cover until potatoes are tender and almost broken. Simmer without lid until liquid evaporates. Add tamarind and season with salt to taste.


  • SOURCE: Adapted from "The Food of India"

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