Masala Potatoes

I love the masala potatoes that are in the Thosai from the Indian Stall. I happened to get a packet of potato sagu from Mustafa Centre and used it to make masala potatoes to go with Roti Prata. I have not tried other brand yet and therefore not sure which is good. This potato sagu masala curry powder is suitable for vegetarians, as the ingredients are sugar, salt, coriander powder, red chilli powder, turmeric powder and asafetida. Alternatively, you can use red chilli power, turmeric powder plus a little bit of curry powder for whipping up the masala potatoes. For those who do not consume onion, just replace it with cabbage that was what I found in the masala potatoes I ordered. Masala ptotatoes can be used as bread spread, if desired.

Preparation: 10 mins, Cooking time: 25 mins

Ingredients (serves 2-3)
° 200g potatoes, peeled and diced
° 50g onion, peeled and diced
° 50g round cabbage, diced
° 1 fresh green chilli or red chilli, deseeded and diced
° 1 sprig curry leaves
° 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° 3-4 teaspoons potato sagu masala(curry powder)
° ½ - 1 teaspoon mustard seeds
° 1 tablespoon lemon juice or to taste
° 500ml water
° salt (optional) to taste

Method
1. Place the potatoes and water in a pot. Bring to a boil and simmer for 10-15 minutes until the potatoes are tender. Mashed the potatoes into little small chunks and keep aside. Keep 250ml of the cooking water.
2. Heat the oil in a wok. Lower the heat and add in the mustard seeds. Fry till it starts to pop. Add in the ginger, onion, chilli, cabbage, mustard seeds and stir fry for 2 minutes. Add in the potato sagu masala and briskly stir fry for a moment.
3. Stir in the mashed potatoes and 250ml reserved water to get the right consistency. Bring to a boil and simmer for 10 minutes or until it is mushy. Sprinkle with lemon juice.
4. Dish up and serve with immediately.