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Potato Masala (Potato Paliya)

By / Photography By Taylor Mathis | March 01, 2014


Boil potatoes in the skin until cooked. Peel, coarsely mash, and set aside.

Heat oil in a wok over medium-high heat. Add mustard, cumin, bengal gram, asafoetida, and turmeric, stirring. Add green chilies and ginger. Cook 2 minutes more, then add onions and curry leaves. Cook until onions are soft. Add mashed potatoes and salt, to taste. Mix well. Add water, mixing well again. Stir in chopped cilantro. Serve with dosa.


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  • 1 pound red potatoes
  • ½ teaspoon mustard seed
  • ½ teaspoon cumin seed
  • 1 teaspoon bengal gram dal
  • ¼ teaspoon asafoetida
  • ½ teaspoon turmeric powder
  • 3–4 Thai green chilies, slit lengthwise
  • 1-inch piece of ginger, peeled and grated
  • 1 cup onion, sliced
  • 3 tablespoons oil
  • 1 sprig curry leaves
  • ¼ cup cilantro, chopped
  • ¼ cup water
  • Salt, to taste
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