Chettinad Aloo / Potatoes with Chettinad Masala

Do not get thrown away by the blahh pic accompanying this recipe. You have to try it to see how awesome it tastes. Before I go any further, this recipe is an original one but from a cousin. She is very new to cooking and yet came up with this amazingly flavourful dish for us. I took the recipe from her (she just calls it throwing a few things together) and have made it twice in 2 weeks.

I think I am beginning to like potatoes almost as much as TH!

What I Used:
Pototoes - 3 big
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp or to taste
Cardamom - 1
Cinnamon - 1" piece
Cloves - 2
Star anise - 1 (optional)
Grated / dessicated coconut - 2 tbsp
OR
Khus khus / poppy seeds - 1 tbsp, soaked
Salt - to taste

For tempering
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

How I Made It:

1. Boil and mash the potatoes. Set aside.

2. Grind together the cinnamon, cardamom, anise, cloves and coconut/couscous with no added water. Ok fine, you can add very little water if you absolutely must.

3. Heat oil in a wide pan and temper mustard seeds. Add the urad dal and fry till golden brown.

4. Then add the ground paste along with the ginger garlic paste and the chilli powder and roast for 30 seconds.

5. Finally, add the potatoes and leave on sim (lowest heat) for 10-15 minutes till the masala blends with the curry. Add salt.

Serve hot with steamed rice or roti.

This original recipe goes over to Lore's monthly Original Recipes Event.

Related Posts:

Aloo Gobi
Aloo Tindora Curry
Kerala Potato Stew
Potato Cabbage Gravy