Potato masala poriyal-How to make-Step by step photos

Cuisine Style: Tamil Nadu, India | Preparation & Cooking Time: 15 min | To Serve: 4 | Type : Poriyal, Stir Fry, Roast, Varuval, Thoran | Take with : Rice, chapathi

Ingredients

• Poato[Urulaikizhangu] –3 [cut into cubes]
• Onion – 1 [chopped]
• Garlic – 1 cloves[mashed]
• Curry leaves – 1 spring
• Green chilli – 1 [chopped]
• Coconut - 1 tbsp [grated]
• Kasuri methi [Dried fenugreek leaves] – 2 tbsp
• Coriander leaves – 2 springs [chopped]
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Garam masala powder – ½ tsp
• Mustard seeds – ½ tbsp
• Urad dal – 1 tbsp
• Salt to taste
• Oil – 2 tbsp
• Water as needed

Preparation

• Peel off the potato skin then wash & cut into cubes
• Boil water in a broad pan add cubed potato, turmeric, red chilli powder cook till soft
• Heat oil in a pan add mustard seeds, let it crackle add urad dal
• Add onion, garlic, green chilli, sauté till light brown.
• Add curry leaves, coconut & kasoori methi sauté.
• Add red chilli powder, garam masala powder, sauté.
• Add potato cubes sauté / roast till light brown & crisp.
• Add coriander leaves sauté gently.
• Cut off heat serve hot with chapatti, or rice

How to make Potato masala poriyal- Stepwise pictures[Instant& Quick]

Peel off the potato skin, cut into cubes, boil with turmeric & red chilli powder

Perfectly boiled potato is ready then drain water

Heat oil add mustard, urad dal, garlic, green chilli, curry leaves & onion saute

Add salt saute

Add grated coconut saute

Add dried fenugreek leaves saute

Add red chilli powder

Add garam masala powder

Add boiled potato

Mix well

Add salt mix well

Finally add coriander leaves & cut off heat

Urulaikizhangu masala poriyal, Aloo masala dry sabzi