Thursday, 29 May 2014

Potato Masala

 

 
 

 食谱取自 : Rak's Kitchen

Potato Masala

材料 A
3 大型马玲薯
1 洋葱  ( 切碎 )
2汤匙 红萝卜碎
2 青辣椒  ( 切碎 )
2汤匙 姜末
1/8茶匙 黄姜粉
3/4 ~ 1茶匙

 
材料 B  
1
3/4 茶匙 芥菜籽  biji sawi
1茶匙  Urad dal
2茶匙  Chana dal
5 腰豆
1 咖喱叶

 
做法
1.马玲薯洗净,切成4块。锅里煮滚水,放入马玲薯块,煮至熟 。去皮,压成泥 (我的做法 :去皮,切小块。放入蒸炉里蒸至熟。)

2.锅里烧热1汤匙油, 加入材料B ,拌炒片刻。

3. 然后加入姜末 , 青辣椒 ,洋葱和红萝卜碎,拌炒片刻。加入1/4杯水和黄姜粉。

4.加入马玲薯泥,搅拌均匀,再拌炒2 ~ 3分钟

5.盛碟 . 即可配上tosai享用。

 

Recipe source : Rak's Kitchen

Potato Masala

Ingredients A :
3 big size potatoes
1 onion chopped
2 tbsp chopped carrot
2 green chillies chopped
1 tbsp chopped ginger
1/8 tsp turmeric powder
3/4 ~ 1 tsp ( adjust as per your taste )

 
Ingredients B ( to sauté ) :
1 tbsp oil
3/4 tsp mustard seeds
1 tsp  Urad dal
2 tsp Chana dal
5 pieces cashew nuts
1 sprig curry leaves

 
Method :
1.Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles . Peel off the skin and mash it well . ( My method : Peel off the skin , cut into chunks and steamed until cooked ) .

2. Heat a pan with oil and sauté ingredients B in order . Let the cashews turn golden .

2. Add chopped ginger, green chilli , onion , carrot and  fry for a minute. Add 1/4 cup water and turmeric.

3. Add the mashed potatoes and mix well . Fry for 2-3 minutes, add oil if needed more.

4. Transfer to a serving bowl  and serve with tosai .

 

I am submitting this post to Asian Food Fest : Indian Subcontinent ~ May 2014, hosted by Chef and Sommelier .