Potato Masala

🔥 Prep

• Peel and dice the 4 potatoes into 1‑cm cubes.
• Peel and finely chop the 2 onions.
• Slit the 2 green chillies lengthwise (or finely chop if preferred).
• Grate or finely mince the 1 tsp ginger.
• Measure out the 1 tsp mustard seeds, 0.25 tsp turmeric powder, 2 tbsp oil, 1.25 tsp salt, and 150 ml water, keeping them ready.

🔥 Cook

• 1. Heat the 2 tbsp oil in a heavy‑bottomed pan over medium heat until shimmering.
• 2. Add the 1 tsp mustard seeds and let them splutter for about 10 seconds.
• 3. Add the chopped onions and sauté for 4–5 minutes until they turn translucent and start to brown at the edges.
• 4. Stir in the slit green chillies and minced ginger; cook for 1 minute until fragrant.
• 5. Sprinkle in the 0.25 tsp turmeric powder and mix well; cook for 30 seconds to remove raw taste.
• 6. Add the diced potatoes, 1.25 tsp salt, and toss to coat the potatoes with the spice‑onion mixture; sauté for 2 minutes.
• 7. Pour in the 150 ml water, bring to a gentle boil, then reduce heat to low, cover the pan, and simmer for 12–15 minutes or until the potatoes are fork‑tender and most liquid is absorbed.
• 8. Uncover and increase heat to medium for 2–3 minutes to evaporate any remaining moisture and let the potatoes develop a light crust, stirring occasionally.
• 9. Taste and adjust salt if needed; remove from heat.

🔥 Serve

• Transfer the hot potato masala to a serving bowl and garnish with freshly chopped coriander leaves (optional).
• Serve warm as a side dish with poori, masala dosa, or alongside steamed rice and sambar.
• Accompany with lemon wedges or a dollop of plain yogurt for extra freshness.