Peas - Potato Roast (Urulaikizhangu Pattani Varuval)
Peas-potato roast is.. i guess.. every second person's favourite. it is such a saviour during bulk cooking. in south india, what better recipe you can end up doing when you have fresh peas in hand.
This potato - peas roast goes as a great side dish for sambar saadham, keerai sadham, puli sadham, yelumichai sadham, thayir sadham, rasam sadham and chapathi.
addition or deletion of any spice in this will give a variety in your dish. you can try using boiled potato or skip ginger-garlic paste, or skip kasoori methi leaves.
today i have deep fried the potatoes which gives an awesome taste to the potatoes apart from being just bland and starchy.
why don't you give it a try and let me know how did it come out for you?
This potato - peas roast goes as a great side dish for sambar saadham, keerai sadham, puli sadham, yelumichai sadham, thayir sadham, rasam sadham and chapathi.
addition or deletion of any spice in this will give a variety in your dish. you can try using boiled potato or skip ginger-garlic paste, or skip kasoori methi leaves.
today i have deep fried the potatoes which gives an awesome taste to the potatoes apart from being just bland and starchy.
why don't you give it a try and let me know how did it come out for you?
Ingredients:
- Potato - 500 grams
- peas - boiled- 1 cup
- onion - 1 large
- tomato - 1 meduim
- curry leaves
- ginger garlic crushed - 1 tablespoon
- kasoori methi leaves - 1 teaspoon
- chilli powder - 1 teaspoon
- coriander powder - 1 teaspoon
- turmeric powder - 1/2 teaspoon
- garma masala - 1/2 teaspoon
- kitchen king masala - 1/2 teaspoon
- oil - 2 tablespoon
- salt to taste.
Procedure:
- wash, peel and cut the potatoes into small cubes. deep fry them till they are cooked inside and keep aside. not necessary they should turn brown.
- in the mean while heat oil in the iron kadai.
- when the oil is hot, add the crushed ginger garlic followed by chopped onions and curry leaves. saute till the onions turn soft.
- add the chopped tomato.
- add the kasoori methi leaves.
- after few minutes add the chilli powder, coriander powder, turmeric powder salt and garam masala.
- saute till oil separates.
- add the peas and stir few minutes. add a cup of water.
- let it boil and let the peas cook for 10 minutes..
- and then add the deep fried potatoes.
- stir it till all comes together and the potato gets well coated with the masala.
- roast till the dish becomes pretty dry or to your required consistency.
- in the end add the kitchen king masala and chopped coriander leaves. give a stir for 3 more minutes and remove from fire.
our favourite potato peas roast or masala is ready to be served with your favourite rice or chapathi.
Happy cooking !!
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