Potatoes in Madras Masala

This Masala has all the spices in right combination to add a great taste to boiled potatoes by just roasting the spice in oil and adding boiled potatoes.

You need:

• 3 medium boiled potatoes cut into 1" cubes (about 1 lb.),
• 2 teaspoon of Madras Masala.
• For spicier taste add 2 Tablespoon of spice.

Preparation:-

Boil 3 medium. potatoes. Red potatoes are preferred. If Red Potatoes are small cut into 1/2 or 1/4 size. Heat 2-3 Table spoon of oil. Add spice. Sate it for 30 seconds. Add cubed boiled potatoes. Sauté it make sure all the potatoes are well coated. Adjust salt & hotness to your taste.

Variation:

Roast the spice in oil. Add chopped onions. Saute until limp. Add cubed boiled potatoes. Sauté it make sure all the potatoes are well coated. Adjust salt & hotness to your taste. OR Roast the spice in oil, add onions and cubed potaotes cover and cook on med low heat until potatoes are tender. Adjust salt & spiciness to your taste. Add chopped cilantro and serve.

Chinese eggplant:-

•          1 lb. chineese or japneese eggplant. Cubed in 1/2"

•           2-3medium fresh  chopped tomatoes.

•           1/2 cup chopped cilantro.

Saute 1-2 Tbl spn. Madras Masala. Add chopped/cubed fresh tomatoes. Cover and cook until soft (about 2-4minutes) Add cubed chinesse eggplant. Adjust salt & hotness to your taste. Add chopped cilantro.

Chinese eggplant and, chopped tomatoes. Cover and cook until eggplant is firm but soft. Adjust salt lemon juice and hotness with cayenne pepper. Garnish with cilantro & serve.

Tips:

• This Masala should always be roasted in oil as it contains Hing if not roasted in oil, it will taste bitter.
• Small Red potatoes are preferred for this dish but any white russet potatoes will be good too.
• With this spice eggplant or eggplant and red potatoes also turns out good.
• Make sure you take enough oil to roast the Masala as it will release flavors.
• Add Masala to your taste. For heavy flavor add more Masala.