Potato Masala | Best side dish for Ghee rice and Variety rice | Simple and Yummy recipes

Potato masala is a spicy south Indian curry recipe where potatoes are cooked in a spice paste. This recipe is perfect for curd rice and also can be served as an aside dish for ghee rice too. It is a very simple and easy recipe.

stepwise pictures and video recipe is given below

One can adjust spice levels according to their taste by lowering or adding pepper and dry chili. I made this as a semi-dry version. But this recipe can also be served as gravy too by adding water or coconut milk to it and cooking for 3 to 5 mins. Try this potato masala at home and enjoy cooking.

This recipe is one-pot cooking. But it can be made using a pressure cooker. Put everything together in the pressure cooker and cook for 2 whistles.

Preparation time: 5 mins

Cooking time: 15 - 20 mins
Serves: 2

Ingredients:

• Potato - 300 gms, cut into cubes
• Cinnamon - 1 stick
• Cloves - 3
• Fennel seeds - ½ tsp
• Few Curry leaves
• Salt as required
• Oil - 2 tbsp

To make the masala paste

• Coriander seeds - 1 tbsp
• Pepper - ½ tbsp
• Garlic - 4 or 5 cloves
• small pieces of Ginger
• Dry Red Chili - 2 no

Method:

• Cut the potatoes into cubes and keep them aside. Grind the ingredients mentioned under " to make paste " to a fine paste by adding little water. Keep aside.

• Heat oil in a heavy-bottomed kadai/wok. When hot add cinnamon, cloves, and fennel seeds. fry for a few seconds.

• Next, add the ground paste and ½ tbsp of water to it. Mix well. Cover and cook the masala for 3 minutes on medium heat.

• After 3 minutes open the lid and give a good mix. Next, add in the potatoes and salt as required. Mix well so that the masala coats well with the potatoes.

• Then add 1 cup of water and mix well. When the mixture starts boiling cover it with the lid and cook for 10 mins on medium heat. Open the lid and stir in between.

• After 10 mins open the lid add some curry leaves to it and give it a mix. Cook for another 3- 4 mins on medium heat.

• Cook another 2 mins on low heat till the gravy thickens. Finally, add some curry leaves, give a mix, and switch off the heat. Serve with any variety rice like curd rice, lemon rice, sambar rice, etc.,

Step-by-step pictures of how to make a potato masala recipe

Cut the potatoes into cubes and keep them aside.

Grind the ingredients mentioned under " to make paste " to a fine paste by adding little water. Keep aside.

Heat oil in a heavy-bottomed kadai/wok. When hot add cinnamon, cloves, and fennel seeds. fry for a few seconds.

Next, add the ground paste and ½ tbsp of water to it. Mix well. Cover and cook the masala for 3 minutes on medium heat.

After 3 minutes open the lid and give a good mix. Next, add in the potatoes and salt as required. Mix well so that the masala coats well with the potatoes.

Then add 1 cup of water and mix well. When the mixture starts boiling cover it with the lid and cook for 10 mins on medium heat.

Open the lid in between and add some curry leaves and give a mix. Cook till the potatoes are 95 % cooked.

After 10 mins open the lid add some curry leaves to it and give it a mix. Cook for 3- 4 mins on medium heat. Cook for another 2 mins on low heat and till the gravy thickens. Finally, add some curry leaves, give a mix, and switch off the heat.

Serve with any variety rice like curd rice, lemon rice, sambar rice, etc.,

Watch the Video Recipe here

Baby Potato fry recipe | baby potato fry with stepwise pics + video recipe | babypotato fry | #simpleandyummyrecipes | Simple and Yummy Recipes

Baby Potato fry is an easy and simple recipe made with small potatoes with a few spices which are readily available in the kitchen. This can be prepared within 20 minutes using basic ingredients from the pantry. One can use regular potatoes or baby potatoes. It is usually served with a variety rice or rice with sambar, rasam, and curd.

Notes

• Do not overcook the potatoes.
• This recipe can be made with regular potatoes too.
• Adjust the spices according to your taste.

For more potato recipes click here 

• Rajasthani style Aloo Matar Sabzi
• Brinjal and Potato fry
• Potato Bonda
• Jeera Aloo
• Ridge gourd and Potato Curry
• Potato Gravy for Ghee Rice

how to make baby potato fry recipe

Ingredients

• 500 gms - Baby Potato
• 10 no. - Shallots
• 1 tsp - Mustard seeds
• 2 - Dry Red Chilli
• 1 tsp - Kashmiri Chilli powder
• 1 tsp - Coriander powder
• 1/2 to 1 tsp - Pepper powder
• 1/2 cup of Water
• Salt as required
• 2 tbsp - Oil

Method:

• Parboil the potatoes and peel the skin. Do not overcook the potatoes. Poke the baby potatoes with the fork here and there and keep them aside.

• Heat oil in a large wide frying pan, when hot add the mustard seeds to it and allow it to splutter.

• Then add the dry chillies to it. Next, add the shallots and curry leaves. Saute till onion turn translucent.

• Then add all the spice powders along with salt and mix well. Add 1/2 cup of water and mix well.

• Next, add the baby potatoes and give a mix so that the potatoes coats with the mixture.

• Stir-fry the potatoes for 4-5 mins on medium heat. Fry till the potatoes become brown and roasted on med heat. Serve with curd rice.

Baby Potato fry - Video Recipe

baby potato recipe with stepwise pictures

Parboil the potatoes and peel the skin. Do not overcook the potatoes. Poke the baby potatoes with the fork here and there and keep them aside.

Heat oil in a large wide frying pan, when hot add the mustard seeds to it and allow it to splutter. Then add the dry chillies to it.

 Next, add the shallots and curry leaves. Saute till onion turn translucent.

Then add all the spice powders along with salt and mix well. Add 1/2 cup of water and mix well.

Next, add the baby potatoes and give a mix so that the potatoes coats with the mixture. Stir-fry the potatoes for 4-5 mins on medium heat. Fry till the potatoes become brown and roasted on med heat. 

Rajasthani style Aloo Matar Sabzi | Potato and Peas Gravy | Aloo Mutter Sabzi | Rajasthani Style Potato and Peas Gravy | Simple & Yummy Recipes

Aloo Matar sabzi is one of the most popular Indian gravy recipes made with potato and green peas. It is a very staple recipe in North India. Aloo matar means potato and green peas in English. Today I/m going to show how to make Rajasthani style aloo matar sabzi. It is very easy and quick to prepare.

Aloo matar is a day-to-day curry recipe where the potatoes and green peas are cooked in an onion-tomato-based gravy along with some spices. It is best served with roti, chapati, or paratha.

Preparation time: 10 mins

Cooking time: 30

Serves: 2

Ingredients:

• Potato - 2 medium-sized, diced
• Green Peas - 1/4 cup
• Onion - 1, chopped
• Cumin seeds - 1/4 tsp
• Green chilies - 3 no.
• Tomato - 2, chopped
• Garlic - 3, chopped
• Ginger - 1 inch, chopped
• Red Chili powder -1 tsp
• Turmeric powder 1/4 tsp
• Kashmiri Chili powder - 1 tsp
• Coriander powder - 1 tsp
• Curd - 1/4 cup
• Salt to taste
• Oil - 3 tbsp

Method:

• Heat oil in a wide pan, when hot add the diced potato and fry till it is ¾th cooked and light brown. Once done transfer to a plate and keep aside.

• To the same pan, add the chopped onion and green chilies. Saute till the onion becomes soft. Next, add the chopped ginger and garlic pieces. Saute till the onion becomes light brown in color on medium heat.

• Next, add the chopped tomatoes and ¼ tsp salt. Saute till the tomatoes become soft and mushy. Switch off the eat and allow the onion-tomato mixture to cool. Then transfer to a mixie jar or blender and grind it to a smooth paste.

• Heat 1 tbsp ghee in a pan, when hot add cumin seeds, and allow it to splutter. Then add the ground paste and ¼ cup water. Mix well and cook till the oil separates on medium heat.

• Next, add curd and all the spice powders. Mix well and cook for a min on low heat.

• Next, add green peas and mix well. Cook for 3 mins on medium heat. Then add 1¼ cup of water and mix well. Bring it to boil.

• Then add the stir-fried potatoes and mix well. Cover and cook for 5 mins on medium heat. Finally, add chopped coriander leaves and serve it with roti, naan, rice, etc.

Step By Step pics of how to make Rajasthani style aloo matar gravy | potato peas gravy

Heat oil in a wide pan, when hot add the diced potato and fry till it is ¾th cooked and light brown. Once done transfer to a plate and keep aside.

To the same pan, add the chopped onion and green chilies. Saute till the onion becomes soft. Next, add the chopped ginger and garlic pieces. Saute till the onion becomes light brown in color on medium heat.

Next, add the chopped tomatoes and ¼ tsp salt. Saute till the tomatoes become soft and mushy. Switch off the eat and allow the onion-tomato mixture to cool. Then transfer to a mixie jar or blender and grind it to a smooth paste.

Heat 1 tbsp ghee in a pan, when hot add cumin seeds, and allow it to splutter. Then add the ground paste and ¼ cup water. Mix well and cook till the oil separates on medium heat.

Next, add curd and all the spice powders. Mix well and cook for a min on low heat.

Next, add green peas and mix well. Cook for 3 mins on medium heat. Then add 1¼ cup of water and mix well. Bring it to boil.

Then add the stir-fried potatoes and mix well. Cover and cook for 5 mins on medium heat. Finally, add chopped coriander leaves and serve it with roti, naan, rice, etc.

Video Recipe

Garlic Pepper Potato Fry | Simple Potato Fry | Crispy Potato Fry | Simple and Yummy Recipes

Garlic Pepper Potato Fry -  simple, easy, tasty, and crispy potato fry recipe that can be made in a few mins. It is a super easy recipe and a great side dish for any sort of rice like sambar sadam, variety rice, curd rice, etc.

>

For this recipe do not need to boil potatoes, just cut the potatoes into bite-size cubes. Adding garlic and pepper gives a nice flavor to this recipe. I recommend using an iron kadai / iron cookware for this recipe so that it gives a nice crispy edge to the potatoes.

Preparation time: 5 mins
Cooking time: 5 - 7 mins
Serves: 2 to 3 person
Click the link here for the video recipe 👉 https://youtu.be/-sb3Zd9Ipe0

Ingredients:

• 2 Potatoes
• 1 tbsp finely chopped Garlic
• 1 tsp Red Chilly powder
• 1/4 tsp Turmeric powder
• 1 tsp Pepper powder
• 2 tbsp Oil
• Salt as required

Preparation:

• Peel the skin of the potatoes and cut them into bite-sized cubes.

Method:

• Heat oil in a heavy-bottomed pan or an iron kadai / iron cookware.

• When hot add all the ingredients one by one - potatoes, chilly powder, turmeric powder and salt.

• Mix well and saute the potatoes for a minute in medium heat.

• Then cover the pan with the lid and cook the potatoes for 5 mins on low heat. Open the lid and stir the potatoes in between.

• After 5 mins open the lid and give a good mix.

• Next, add the pepper powder and roast for 2 mins on medium heat.

• Finally, add the chopped coriander leaves and switch off the flame.

• Serve hot with rice.

Brinjal and Potato fry | How to make Brinjal and Potato fry | Simple and Yummy Recipes

Brinjal and Potato fry - a simple stirfry recipe made with brinjal and potato and made under 15 minutes. It's a very easy and quick stirfry recipe to make and it is a great side dish for rice especially the curd rice. The curd rice and this brinjal potato fry is an excellent combination.

This recipe is very very simple to make. If you have never tried this combo, then you must definitely try this. Use a good quality non-stick pan for a mess-free fry. I have used cast iron kadai / wok to make this fry. Also, you can increase or decrease the quantity of veggies in this recipe. If you want more potatoes then reduce the quantity of brinjal, it completely depends on you.

Ingredients

• 3 medium-sized Brinjal
• 2 medium-sized Potatoes
• 1 tsp Red Chilly powder
• 1 tsp Mustard seeds
• Salt to taste
• 2 tbsp Oil

Preparation

• Cut potatoes and brinjal into bite-sized pieces and keep aside. Soak the brinjal pieces in a bowl of water and keep aside.

Method:

• Heat oil in a heavy-bottomed kadai or a pan. Once hot add mustard seeds and allow it to splutter.

• Next, add the potato pieces and mix well. Cook for a minute in low flame.

• Cover the kadai with the lid. Let potatoes get 50% cooked. Open the lid and stir in between.  It will take 5 to 6 minutes to cook.

• Once the potatoes are half done, add the brinjal pieces, red chilly powder, and salt. Mix well.

• Cook in low flame for 3 to 5 minutes or until brinjal gets completely cooked.

• Finally, add curry leaves and cook for 2 more minutes and turn off the heat.

• Serve it with curd rice or rice with sambar, rasam.

Potato & Peas Gravy in Pressure cooker | South Indian style Potato Peas Kurma | Simple and Yummy Recipes

Potato Peas Kurma recipe - a South Indian style potato peas gravy recipe. It is a coconut-based gravy that can be made quickly. I have made this gravy/kurma using a pressure cooker, hence it can be made in a jiffy which saves time too.

Now green peas are in season, do try this kurma and serve hot with dosa and roti. This gravy goes well with both dosa and rotis.
potato peas gravy in pressure cooker | aloo matar gravy | potato peas kurma | pattani urulai kizhangu kurma recipe | How to make potato peas gravy


Click the link for the video recipe 👉 https://youtu.be/TYsoH_3DMtY
Preparation time: 5 minutes
Cooking time 10 minutes
Serves: 4
Ingredients

• 2 Potatoes, medium-sized, diced
• 1 cup fresh Green Peas
• 2 Onion, medium-sized, chopped
• 3 Tomatoes - pureed
• 2 tsp Coriander powder
• ½ tsp Turmeric powder
• few Coriander leaves
• 2 cups of Water
• Salt to taste
• 1 tbsp Oil

To grind

• ½ cup Coconut pieces
• 1 tsp Fennel seeds
• 7-8 Garlic cloves
• small piece Ginger
• small piece Cinnamon stick
• 3 Cloves
• 4 Green Chilies

Preparation

• Grind the masala mentioned above to a smooth paste by adding little water and keep aside.
• Puree the tomatoes in a blender. or else you can even finely chop them and keep aside.

Method

• Heat oil in a pressure cooker. When hot add cinnamon and cloves.

• Next, add onions and fry till it turns light golden brown color.

• Add the pureed tomatoes and mix well. Cook in medium flame for about 2-3 minutes.

• Then add the ground paste, coriander powder, turmeric powder, and salt. Mix well and cook the masala for 5 mins on medium heat.

• Then add potatoes and peas Give a mix. Add 2 cups of water to it and mix well.

• Bring the mixture to a boil. When the mixture starts boiling. Cover the pressure with the lid.

• When the steam releases, place the weight and cook for 2 whistles and then switch off the flame.

• If the gravy looks watery, then simmer till the gravy thickens a bit.

• When the pressure goes down, open the lid, gently mix the gravy. Garish with few chopped coriander leaves.

• Serve it with dosa, roti, rice, etc.

Potato & Green Beans Stir-fry / Aloo Beans Recipe / Potato and Green Beans Curry / Aloo Beans Sabzi | Simple and Yummy Recipes

Potato & Green Beans Stir fry - An easy, healthy and simple stir fry recipe which goes well with sambar rice, rasam and curd rice and also with plain roti  or chapathi. 


I personally dont like beans stirfry, but when combined with potato / aloo i love the taste. So try this method. It can be used as stuffing for rolls and frankies too.

Ingredients : 

• 2 large Potatoes
• 50 gms of French Beans / Green Beans
• 1 Onion, sliced
• 3 Garlic Cloves, chopped
• 1 tsp Red Chilly powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam Masala
• Juice from 1/2 Lemon ( optional ) 
• Salt to taste
• 1 tbsp Oil

Preparation :

• Peel the skin and dice the potatoes. Place the potatoes in a large sauce pan and cover it with cold water. Bring the water to a boil and reduce the flame to medium. Cover and cook the potatoes till they are half cooked. Drain the water and keep potatoes aside.

• Chop the beans into one inch long and keep aside

Method :

• Heat Oil in a kadai or a wide frying pan, when hot add chopped garlic to it and fry.

• Next add the onions and fry till they turns into pink in colour.

• Add the potatoes and green beans and give a good mix.

• Next add chilly powder, turmeric and salt to it and mix well.

• Cover the pan with the lid and cook in low flame for 10 minutes. Stir in between.

• Open the lid and add the garam masala powder and cook for another 5 minutes in low flame.

• Serve it with rice or chapathi.

Potato Bonda, South Indian Style | Urulai kizhangu Bonda | Aloo Bonda

Potato Bonda/ Aloo Bonda is a popular South Indian tea time snack recipe. It is prepared with boiled potato mixed with the spice mixture and dipped in chickpea batter, deep-fried in hot oil and served with coconut chutney and hot tea. There are many versions of making this potato bonda. Here I'm going to share South Indian style spicy version of Potato Bonda.

Here's is the recipe. Scroll down for the Step by Step Pictures and Video Recipe




Preparation time: 30 minutes
Cooking Time: 15 minutes
Makes 30 to 35 Bondas
Category : Tea Time Snack / Appetizer
Cuisine: South Indian

Ingredients:

• 4 large Potatoes
• 2 Onions, finely chopped
• 5 Green chillies, finely chopped
• 1 tbsp of finely chopped Ginger
• Few Curry leaves, chopped
• Few Coriander leaves, chopped
• 1 tsp Mustard seeds
• 1 tbsp Split Chickpeas / Channa Dal
• Salt to taste
• 2 tbsp of Oil
• Oil for deep frying

For the Batter

• ¹⁄₄ kg Chickpea Flour/ Besan Flour / Kadalai Mavu
• 1 tsp Red Chilly powder
• ¹⁄₄ tsp Asafoetida
• a pinch of Baking Soda or Cooking Soda
• Salt to taste

Preparation

• Wash the potatoes and cut into half. Pressure cook the potatoes till soft for 2 to 3 whistles.

• Peel the skin and mash the potatoes and keep aside to cool.

Method:

• In a heavy kadai/ wok, heat 2 tbsp of oil. When hot add mustard seeds and allow it to splutter.

• Then add the split chickpeas and roast for few seconds.

• Next, add the onions and green chillies, Saute.

• Add ginger pieces, curry leaves and coriander leaves and saute till onions turn into pink. (Don't fry till golden brown in colour)

• Bring the flame to low, add the mashed potatoes, salt, turmeric powder and mix well all the ingredients. Once done, remove from the flame and keep aside to cool.

• Once the potato filling is cool enough to handle, take portions of the potato mixture and make small balls/rounds of it and keep aside.

• In a large bowl, place chickpea flour, chilly powder, salt, asafoetida powder. Add enough water and mix the ingredients thoroughly so that a thick yet pourable batter is prepared.

• Meanwhile, heat oil in a large frying pan over medium flame. Once the oil is hot, dip the potato balls in the batter and carefully place them one by one in the hot oil and deep fry the bondas till golden brown in colour.

• Once done remove and drain the excess oil. Serve it with Coconut chutney and Hot tea.

Step By Step Instructions of  How to make Potato Bonda / Aloo Bonda / Urulaikilagu Bonda

• In a heavy kadai/ wok, heat 2 tbsp of oil. When hot add mustard seeds and allow it to splutter. Then add the split chickpeas and roast for few seconds.

• Next add the onions and green chillies, Saute. 

• Add ginger pieces, curry leaves and coriander leaves and saute till onions turn into pink. (Don't fry till golden brown in colour)

• Bring the flame to low, add the mashed potatoes, salt, turmeric powder and mix well all the ingredients. Once done, remove from the flame and keep aside to cool.

• Grease a large plate with little oil to place the potato balls, so that potato balls don't stick.

• Once the potato filling is cool enough to handle, take portions of the potato mixture and make small balls / rounds of it and keep aside. 

• In a large bowl, place chickpea flour, chilly powder, salt, asafoetida powder. Add enough water and mix the ingredients thoroughly so that a thick yet pourable batter is prepared.

• Meanwhile, heat oil in a large frying pan over medium flame. Once the oil is hot, dip the potato balls in the batter and carefully place them one by one in the hot oil and deep fry the bondas till golden brown in colour.

• Once done remove and drain the excess oil. Repeat with the remaining mixture.

•  Serve it with Coconut chutney and Hot tea.