potato masala

By Panfusine • July 26, 2011 • 0 Comments

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Author Notes: This dish is about as common as it gets in most Indian homes, irrespective of geographic & cultural differences. Alu subzi, poori masala, it goes by multiple names and is served for quickly whipped up breakfast, lunch, tea time & suppers with dosa, roti, puri, rice or even grilled in between two slices of bread.

Hungarian wax peppers are not a variety of chili pepper found in the old country, but they work beautifully in this dish by adding heat & the characteristic aroma of chili as well as a substantial 'vegetable' given its meaty texture. - Panfusine

Serves 3

4-6 hungarian wax peppers, deseeded & diced
4 medium yukon gold potatoes, boiled in their skins
1 medium red onion, diced
2 tablespoons Canola oil
1 sprig curry leaves, torn
1 teaspoon Black Mustard seeds
1 teaspoon Cumin seeds
1 dried arbol chile, split in two
1 pinch asafetida
1/4 teaspoon turmeric powder
Salt to taste
tablespoons fincely minced Cilantro
Juice of 1/2 a lime

Peel & crumble the boiled potatoes once they've cooled.
Heat oil in a skillet, when smoking hot, add the mustard, cumin, give a stir, wait for the mustard to sputter, lower the heat and add the arbol chile, when it browns, add the torn curry leaves, onions & wax peppers & Saute till the onions turn translucent. sprinkle the asafetida & give a stir.
Add the crumbled potatoes, turmeric and salt. combine till the turmeric imparts an even color. add a cup of water, cover & simmer on low heat for about 7-10 minutes.
drizzle with lime juice, stir & transfer to a serving dish, Garnish with cilantro prior to serving.