Receta Potato Masala / Aloo Masala / Urulaikilangu Masala - Using Coconut Milk
PREPARATION METHOD
Pressure cook (10 minutes)/steam (10 minutes)/boil potatoes (15 minutes) and set aside. Once it cools down peel off the skin and mash well using fingers. Set aside.
Heat a pan add oil and after it heats well add mustard seeds and let it splutter.
Then add cinnamon stick, curry leaves and onions and saute well until it turns translucent.
Now add red chilli powder, coriander powder, turmeric powder and salt.
Then add some water and stir. Now add a cup of coconut milk and stir well.
Add the mashed potatoes and stir well on medium flame.
Cook until the masala thickens, keep stirring occasionally and mash as you cook.
Finally when the mixture thickens add some coriander leaves, curry leaves and stir well.
Remove from flame and serve!!
TIP 1: You can also add 1/4 spoon of crushed peppercorns or 1/4 spoon pepper powder to enhance the flavor.
TIP 2: Extract thick coconut milk to get the best flavor.
TIP 3: Adding a spoon of cashew paste will make it even more yummier.
TIP 4: Add another cup of coconut milk to make it like a semi-gravy masala.
Delicious potato masala is now ready!! Serve with sambar rice, rasam rice, curd rice or any Indian bread variety like chapati, poori, roti and enjoy!!
Tasty and Easy Lunch idea; Takes totally 40 minutes
- (Prepare rice and potato masala simultaneously meanwhile do the pre-preparation method for making rasam)
- Main course - Rice {Pressure cooker method} (10 minutes)
- Side-dish - Potato masala (15 minutes)