Potato Masala / Aloo Masala / Urulaikilangu Masala - Using Coconut Milk

Potato masala is always the best pair for sambar rice, rasam rice or curd rice and it is such a comfort food that you can serve it with dosa, chapatis, rotis, pooris and any Indian bread variety. With the leftover masala you can make bondas, stuffed rotis, or any fritters. This potato masala is so delicious and flavorful and no one will believe that you have added just cinnamon sticks for flavor. So simple to make but tastes so yum, I have prepared it mildly spicy, but you can alter the spiciness according to your wish. Coriander leaves and curry leaves gives such an awesome flavor and aroma and adding coconut milk to preparation makes it even more flavorful and yummy. This is another of my best recipes and my brother today requested me to make this masala and I was really very glad to make this for him. Lets now see how to make this spicy and lip-smacking potato masala. 

For my other version of aloo masala / potato masala click here!!

To check out my other potato recipes click here!!

INGREDIENTS

(Serves 3)

1. Potatoes - 3 
2. Chopped onions - 1 spoon 
3. Curry leaves - Few 
4. Coriander leaves - Few 
5. Coconut milk - 1 cup 
6. Red chilli powder - 1 spoon 
7. Coriander powder - 3/4 spoon 
8. Turmeric powder - 1/4 spoon
9. Cinnamon stick - 2 small sticks 
10. Mustard seeds - 1/4 spoon 
11. Salt - As per taste 
12. Oil - 5 spoons 

PREPARATION METHOD

• Pressure cook (10 minutes)/steam (10 minutes)/boil potatoes (15 minutes) and set aside. Once it cools down peel off the skin and mash well using fingers. Set aside.
• Heat a pan add oil and after it heats well add mustard seeds and let it splutter.
• Then add cinnamon stick, curry leaves and onions and saute well until it turns translucent. 
• Now add red chilli powder, coriander powder, turmeric powder and salt. 
• Then add some water and stir. Now add a cup of coconut milk and stir well.
• Add the mashed potatoes and stir well on medium flame. 
• Cook until the masala thickens, keep stirring occasionally and mash as you cook. 
• Finally when the mixture thickens add some coriander leaves, curry leaves and stir well.
• Remove from flame and serve!!

TIP 1: You can also add 1/4 spoon of crushed peppercorns or 1/4 spoon pepper powder to enhance the flavor.

TIP 2: Extract thick coconut milk to get the best flavor.

TIP 3: Adding a spoon of cashew paste will make it even more yummier. 

TIP 4: Add another cup of coconut milk to make it like a semi-gravy masala. 

Delicious potato masala is now ready!! Serve with sambar rice, rasam rice, curd rice or any Indian bread variety like chapati, poori, roti and enjoy!!

Tasty and Easy Lunch idea; Takes totally 40 minutes

(Prepare rice and potato masala simultaneously meanwhile do the pre-preparation method for making rasam)

Main course - Rice {Pressure cooker method} (10 minutes)

Rasam (lemon / tamarind rasam) (lemon - 5 to 8 minutes; tamarind rasam 10 minutes)

Side-dish - Potato masala (15 minutes)

Linking to Taste of the tropics event at Sowmya's space and Mirelle's space

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• Spicy Cauliflower Masala / Gobi Masala (No Onion, No Tomato Recipe) (youtoocancookindianfood.blogspot.com)
• Simple Green Peas Masala / Pachai Pattani Masala / Matar Masala (youtoocancookindianfood.blogspot.com)
• Squid Masala / Kanava Kootu / Squid Coconut Stir Fry (No onions recipe) (youtoocancookindianfood.blogspot.com)