Ads by google

Wednesday, May 7, 2014


        Potatoes are everybody favourite .Potatoes are consumed more than any other veggies around the world .From poriyal to mashed potatoes there are many variations you can do with potatoes.Potatoes available in specific regions vary in taste ,color and are good to make only specific food varieties.
Some varieties of potatoes i know

  • Baby potatoes(small size potatoes .Good for frying ,Masalas)
  • Russet potatoes( have little pigments shown.Good for baking,mashing,French fries)
  • Idaho potatoes(large brown skin potatoes.Good for baking,mashing,French fries and chips)
  • Pink potatoes(pink potatoes)
        Same potatoes cooked in different indian style.
       One is Potato masala .In there ,potatoes are pressure cooked ,peeled and added to masalas. Second is  Poori bhaji  here potatoes are pressure cooked and added to onion ,tomatoes and green chilies .In this recipe potatoes are cubed ,tempered and added to masalas .Three diff styles with same potatoes  .
        Even people without pressure cooker can do this poriyal without much fuss.Cooking the potatoes in slow fire gives the potatoes a slight crispness and masala flavours wonderfully blended to the potatoes  makes this dish so awful.

Preparation time:5 min
Cooking time:20-25 min


  • 2 large potatoes
  • 1/2 tsp chili powder
  • 1/2 tsp coriander powder
  • Pinch of turmeric powder
  • salt as per taste

To temper:

  • 1 tbsp oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Jeera/Cumin seeds


  • Cube the potatoes .
  • Heat the tava and add oil to it .
  • Add the tempering items to oil .
  • Wait until the mustard seeds splutter and jeera changes colour .
  • Add potatoes(second in pic1) and fry them well for 5 minutes or until they slightly becomes transparent(last in pic 1).
Pic 1

  • Add chili ,coriander ,turmeric powder (First in Pic 2 )
  • Mix all for them well (second in pic 2)
  • Cover it with lid and let them cook in slow fire for 15 -20 minutes or until the potatoes are tender (last in pic2).
Pic 2

  • Finally add salt and mix well.
  • Serve it with rice,chapathi/roti .


  • You can add pieces of garlic if you like garlic flavour.Garlic has to be added after tempering.
  • Potatoes has to be cooked little bit before adding the masalas,otherwise you feel the raw smell of the potatoes .
  • I used large idaho potatoes (baking potatoes).
  • Some potatoes don't give a crunch and are good for only potato masalas or mashed potatoes .Don't use a soft nature potatoes for this poriyal.
  • You can add Cumin seeds/Sombu  as well for tempering .
  • If you are interested in knowing more about potato varieties check here

Linking it to Harinis bloganniversary event giveaway.

No comments:

Post a Comment

Always love your word of appreciation.Mail to me or drop a comment here.Thanks for visiting my blog and Stay updated by joining the email list
You can also join MyKitchenodyssey @ "face book,pinterest,networked blogs,my,Google"
Don't forget to tell your friends by sharing ...

Related Posts Plugin for WordPress, Blogger...