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Main Course

Potato Musakhan

Half cooked potato cubes coated with marinade and fried in a mixture of aromatic spices.

20 min total|Prep 20 min|Cook 20 min|2 servings|easy

Ingredientsfor 2 servings

3 nos Potatoes peeled and sliced into small cubes, medium
1/4 cup Shallots — chopped (Kunjulli)
1 tbsp Ginger — chopped
Curry leaves, a few
Oil, to taste
Ginger garlic paste - 1/2 tsp
11/2 tsp Kashmiri chilly powder
1/2 tbsp Lime juice
1/4 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Get a vessel and pour some water. Add salt and turmeric powder and stir in potato cubes.
Step 2
Boil and cook in low fire until the potato is half cooked. Strain and set aside.
Step 3
Combine and grind the ingredients for the marinade to a fine paste.
Step 4
Coat the half cooked potato cubes with the marinade and leave aside for a few minutes.
Step 5
Place a pan on the stove and pour some oil. Heat the oil and fry shallots and ginger. Add marinated potato cubes and curry leaves and cook in low heat until it becomes dry.
Step 6
Season with salt. Potato musakhan, a favorite dish of Malabar, can be served with chapathi or bread.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Potato Musakhan

Half cooked potato cubes coated with marinade and fried in a mixture of aromatic spices.

20 min total|Prep 20 min|Cook 20 min|2 servings|easy

Ingredientsfor 2 servings

3 nos Potatoes peeled and sliced into small cubes, medium
1/4 cup Shallots — chopped (Kunjulli)
1 tbsp Ginger — chopped
Curry leaves, a few
Oil, to taste
Ginger garlic paste - 1/2 tsp
11/2 tsp Kashmiri chilly powder
1/2 tbsp Lime juice
1/4 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Get a vessel and pour some water. Add salt and turmeric powder and stir in potato cubes.
Step 2
Boil and cook in low fire until the potato is half cooked. Strain and set aside.
Step 3
Combine and grind the ingredients for the marinade to a fine paste.
Step 4
Coat the half cooked potato cubes with the marinade and leave aside for a few minutes.
Step 5
Place a pan on the stove and pour some oil. Heat the oil and fry shallots and ginger. Add marinated potato cubes and curry leaves and cook in low heat until it becomes dry.
Step 6
Season with salt. Potato musakhan, a favorite dish of Malabar, can be served with chapathi or bread.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.