This recipe is an “everything but the kitchen sink” kind of a potato masala. It has a lot of ingredients going on in this recipe. Its a very flavorful side dish and it goes well with roti or rice. Here is how to do it.
I have a small tip for easily peel-able potatoes. Starting the potatoes in hot water instead of cold water makes for easy peel potatoes. Boil a liter of water. Add in a teaspoon of salt. The potatoes gets well seasoned if it is cooked with salt.
Add in the cleaned and washed baby potatoes to the pressure cooker. Cook for 2 whistles in medium flame. It should take about 7-8 minutes. Do not cook for more than 2 whistles as we need firm potatoes. Switch off the flame and wait for the pressure to release naturally.
Open the cooker and drain the water. Add cold water to the potatoes so they are easy to peel. Peel the potatoes. Set aside.
We will also need finely chopped onions, curry leaves and mint leaves.
Heat oil in a pan and add in the cardamom and cloves. Add in the cumin seeds. When the cumin seeds start to brown, add in the onions and the finely chopped curry leaves and mint leaves. Add in slit green chillies.
Saute till the mixture is well browned and reduced considerably in volume. The onions should caramelize well and should have reduced to almost half of its original volume.
Make a paste of tomatoes, garlic and ginger.
Add in the tomato mixture. Add in the salt, coriander powder, chilli powder, pepper and turmeric powder. Saute till the mixture is completely dry.
Add in the milk and simmer for a minute.
Add in a teaspoon of sugar and the boiled potatoes. Add in the finely chopped coriander leaves. Switch off the heat.
Serve hot with Roti or Rice.
For Boiling Potatoes
- 1 liter water
- 1 kg baby potatoes
- 1 teaspoon salt
Other Ingredients
- 4 teaspoon vegetable / sunflower oil
- 2 cardamom
- 2 cloves
- 1 teaspoon cumin seeds
- 2 sprigs curry leaves, finely chopped
- 6 sprigs mint leaves, finely chopped
- 3 green chillies, slit
- 3 medium sized onions, finely chopped
- 3 tomatoes
- 6 cloves garlic
- 1 inch piece of ginger
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 2 teaspoon chilli powder
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric powder
- 1 cup milk (cows milk)
- 1 teaspoon sugar
- 4 sprigs coriander leaves, finely chopped
- Boil the potatoes in a pressure cooker with water and salt for 2 whistles. Set aside.
- Heat oil in a pan and add in the cardamom and cloves. Add in the cumin seeds. When the cumin seeds start to brown, add in the onions and the finely chopped curry leaves and mint leaves. Add in slit green chillies.
- Saute till the mixture is well browned and reduced considerably in volume. The onions should caramelize well and should have reduced to almost half of its original volume.
- Make a paste of tomatoes, garlic and ginger. Add in the tomato mixture. Add in the salt, coriander powder, chilli powder, pepper and turmeric powder. Saute till the mixture is completely dry.
- Add in the milk and simmer for a minute.
- Add in a teaspoon of sugar and the boiled potatoes. Add in the finely chopped coriander leaves. Switch off the heat.
- Serve hot with Roti or Rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Side Dish - Gravy
- Cuisine: Indian
For Boiling Potatoes
- 1 liter water
- 1 kg baby potatoes
- 1 teaspoon salt
Other Ingredients
- 4 teaspoon vegetable / sunflower oil
- 2 cardamom
- 2 cloves
- 1 teaspoon cumin seeds
- 2 sprigs curry leaves, finely chopped
- 6 sprigs mint leaves, finely chopped
- 3 green chillies, slit
- 3 medium sized onions, finely chopped
- 3 tomatoes
- 6 cloves garlic
- 1 inch piece of ginger
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 2 teaspoon chilli powder
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric powder
- 1 cup milk (cows milk)
- 1 teaspoon sugar
- 4 sprigs coriander leaves, finely chopped
- Boil the potatoes in a pressure cooker with water and salt for 2 whistles. Set aside.
- Heat oil in a pan and add in the cardamom and cloves. Add in the cumin seeds. When the cumin seeds start to brown, add in the onions and the finely chopped curry leaves and mint leaves. Add in slit green chillies.
- Saute till the mixture is well browned and reduced considerably in volume. The onions should caramelize well and should have reduced to almost half of its original volume.
- Make a paste of tomatoes, garlic and ginger. Add in the tomato mixture. Add in the salt, coriander powder, chilli powder, pepper and turmeric powder. Saute till the mixture is completely dry.
- Add in the milk and simmer for a minute.
- Add in a teaspoon of sugar and the boiled potatoes. Add in the finely chopped coriander leaves. Switch off the heat.
- Serve hot with Roti or Rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Side Dish - Gravy
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/baby-potato-masala-recipe-baby-potatoes/
Sulaimani is a Kerala style black tea infused with spices and lemon juice. Traditionally, its served after a heavy meal as Sulaimani is believed to aid in digestion. It was also made famous by the movie Ustad Hotel where the grand father says that a little bit of mohabbat – love is added to every cup of Sulaimani and that’s what makes it extra special. I was introduced to this by a friend Varuna Yoganand. It has become an everyday staple at my home now. Its a very comforting drink. Hot day – Cold day – Sulaimani fits in perfectly for any day. There are a lot of variation of recipes in making Sulaimani. Some recipes even have saffron, cinnamon etc…You can add or remove spices according to your taste preference. Here is Varuna’s recipe for Sulaimani.
Here is a video of how to do Sulaimani.
Prep work
Grate half a teaspoon of ginger and slightly bruise one cardamom with the back of a knife or a mallet. Set aside.
Boil a cup of water in a kettle. When the water is boiling, add in the grated ginger, one cardamom, one clove, half a teaspoon of tea leaves and a teaspoon of palm sugar. If using tea bags, use one tea bag. Palm Sugar can be substituted with jaggery or honey.
Let it simmer for a minute. Switch off the heat and add in half a teaspoon of lemon juice.
Strain the tea.
Serve hot!
- 1/2 teaspoon grated ginger
- 1 cardamom
- 1 clove
- 1/2 teaspoon tea leaves or 1 tea bag
- 1 teaspoon palm sugar or plain jaggery or honey
- 1/2 teaspoon lemon juice
- Grate half a teaspoon of ginger and slightly bruise one cardamom with the back of a knife or a mallet. Set aside.
- Boil a cup of water in a kettle. When the water is boiling, add in the grated ginger, one cardamom, one clove, half a teaspoon of tea leaves and a teaspoon of palm sugar.
- Let it simmer for a minute. Switch off the heat and add in the lemon juice.
- Strain the tea. Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 min
- Cook Time: 3 mins
- Category: tea
- Cuisine: Kerala
