Kerala Style Potato Masala

Ingredients

• 50g potatoes, cleaned and cubed
• Pinch of turmeric powder
• 1 tbsp cooking oil (preferably coconut oil)
• 8 – 10 curry leaves
• 2 green chillies, chopped
• 2 medium onions, chopped
• ¼ tsp MA’s Kitchen Ginger Paste
• ¼ tsp MA’s Kitchen Garlic Paste
• 1 ripe tomato, chopped
• 40g MA's Kitchen Kerala Masala Paste
• ½ cup (130g) curd
• 50g boiled green peas
• Salt to taste
• Fresh coriander leaves, chopped

Cooking Steps

1. Boil the cubed potatoes with a pinch of turmeric powder and salt until they are tender. Drain and set aside.
2. Heat the cooking oil in a pan over medium heat. Add the curry leaves, chopped green chillies, and chopped onions. Sauté until the onions are caramelized and golden brown, releasing their sweet aroma.
3. Add the ginger paste and garlic paste to the pan and sauté for a minute until fragrant. Add the chopped tomato and sauté until the tomatoes become soft and juicy.
4. Add the MA's Kitchen Kerala Masala Paste to the pan and mix well. Cook for a minute, then add the curd. Mix thoroughly over low heat, ensuring the curd doesn't curdle.
5. Add the boiled potatoes and boiled green peas to the pan. Mix gently, ensuring all the potatoes are coated with the masala gravy. Cook for 2-3 minutes over low heat, allowing the flavours to meld.
6. Taste and adjust the salt as needed. Sprinkle fresh coriander leaves over the potato masala. Serve hot with roti or rice.

Note:

Don't overcook the potatoes, as they can become mushy.