Receta Potato Masal and Masala Poori for Taste & Create!
Potato Masal and Masala Poori for Taste & Create!
What happens when you commit to something and then in the blink of an eye - you find yourself struggling because you did something stupid? Well, I can tell you what happens with me!
I signed up for Taste and Create for March - well I just made it. Considering today is the last day. ;) What happened was this.....
I love Indian food. I had never had it until one of the Grad students took me along with a few others to a goodbye dinner at a local Indian restaurant. From the first bite I was hooked. Since then, I have made a few things but its not a staple in our home because Grumpy is a fussy wussy when I make it. He insists he hates curry. I think he doesn't know what he's talking about....but you all know that already. ;)
So, whether Grumpy liked it or not, I was making my Indian food for dinner tonight. I had already decided he would get a burger if he complained about the food! In any case, I have a LOT of Potato Masal and Poori for lunch tomorrow and I am tickled pink over it! This stuff is delicious I tell you. Absolutely delicious! I will leave you with how I made the Potato Masal as I could not follow PJ's ingredient list exactly. I tried to find curry leaves but even the India Bazaar didn't have them. I was very sad! However, for the Poori, please visit her site to get her recipe as I followed that one to a T! You can also find the original Potato Masal at her site also. Links to follow!
- Potato Masal with Masala Poori
- original recipe for Potato Masal on Seduce your Tastebuds
- 3 Medium potatoes, peeled, cubed and boiled in salt water until tender
- 1 small onion, chopped
- 2 plum tomatoes, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon madras curry powder
- 1 teaspoon mustard seed (I used black)
- 1 teaspoon cumin seed
- Oil
- Salt to taste
- Fresh Cilantro leaves and diced tomato for garnish
Peel, cube and boil the potatoes in salt water until tender. Slightly mash and set aside.
Place oil in frying pan along with mustard, cumin seeds, and red pepper flakes. Turn heat on high and cook in oil until seeds begin to sizzle and pop. Remove from heat, add curry powder and cook and stir for another minute. Add onions, garlic and tomatoes and simmer until onions are tender. Mix in potato mash along with water and salt. Bring to a boil. Add more water as needed. Serve with cilantro and tomato topping and of course, the Poori on the side for dipping! Enjoy! Thank you PJ!