Chillies Filled With Potato Masala Food

POTATO MASALA (ALOO MASALA)

Steps:

• Boil potatoes either in a pot or pressure cooker.
• If cooking in a pot, bring water to a boil and add the diced potatoes. Cook them just until done or fork tender and not mushy. OR If cooking in a pressure cooker, add the potatoes to a bowl and pour little water. Cover and pressure cook for 3 whistles on a medium flame.
• Ensure potatoes are just cooked and not very soft or mushy.
• Heat oil in a pan and add mustard and cumin.
• When they begin to splutter, add chana dal and urad dal. Fry until golden and then add hing.
• Then add ginger and saute for 30 to 60 seconds until aromatic.
• Optional step to soften the dal - Pour 2 to 3 tablespoons water to the pan and cook until the dal turns soft. This is an optional step done to soften the dal. Ensure you evaporate all of the water before going to the next step.
• Add onions, green chili and curry leaves. Saute till the onions turn transparent.
• Once the onions turn transparent, add potatoes, turmeric and salt..
• Mash slightly and add very little water or potato boiled stock to make the entire potato masala moist. Stir and cook for one to 2 mins. Taste test and add more salt if needed.
• Add coriander leaves. Stir. Serve potato masala with dosa, puri, chapati, bread or rice.
• Press SAUTE button and pour oil to the inner pot of the instant pot.
• Add mustard, cumin, chana dal & urad dal. Fry all of these until the dals turn golden.
• Then add curry leaves, onions and green chilies.
• Saute onions well until they turn transparent or pink. Add ginger and fry for 30 seconds.
• Transfer the diced potatoes (1 inch cubes), add salt, turmeric and pour ⅓ cup (80 ml) water.
• Press CANCEL button. Deglaze the pot by scrubbing the bottom with a spatula to release bits of food stuck.
• Secure the instant pot with the lid. Position the steam release handle or vent to sealing.
• Next press PRESSURE COOK button and set the timer to 4 mins (high pressure).
• When the instant pot is done, press cancel. Release the pressure manually by moving the steam release handle from sealing to venting.
• If there is any excess moisture left, evaporate it in the saute mode first.
• Give a good stir and lightly mash only after the excess moisture has evaporated. Add more salt if needed. Garnish with coriander leaves.
• Serve potato masala with dosa, sandwiches, roti or even in wraps.

CHILLIES FILLED WITH POTATO MASALA

Steps:

• Preheat oven to 180C/160C fan forced.
• Boil, steam or microwave potatoes until tender and drain.
• Using a fork, crush the potatoes roughly.
• Heat oil in a large frying pan, cook garlic and onion, stirring until onion softens.
• Add spices and cook stirring until fragrant.
• Add undrained tomatoes and cook stirring 5 minutes and then stir in the potatoes and sultanas.
• Make a lenghtway slit in each chilli, stopping 1cm from top and bottom, taking care not to cut all the way through, carefully remove and discard seeds and membranes (a teaspoon can be good for this).
• Divide potato filling among the chilli cavities.
• Place chillies on oiled oven tray (baking sheet/tray), cover (loosely with alfoil or lid if tray has) and roast for 30 minutes; uncover and roast for a further 20 minutes.
• While the cillies are roasting make the raita by combining cucumber and yoghurt in a small bowl and then serve chillies with raita and the chapatis.

GARAM MASALA

Steps:

• Combine ingredients in small saucepan, stir over medium heat for about 2 minutes or until fragant.
• Cool.
• Blend or process mixture until fine, use coffee grinder to ensure fine mixture.