I’ve been following this cook and author on Substack, though I don’t read her often. I know she’s there! She shares Sri Lankan dishes. Maybe you’ll like this, maybe you’ll find some other recipe you enjoy, on her page.

(Urad and Chana Dals are available online with regular stores, or your own lentils and split chickpeas may be substituted. I use all lentils; I love hummus, don’t care for the unsmashed whole legume!)

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Potato masala: the antidote to boring, bland potatoes by Ranji Thangiah

A deceptively easy recipe that packs a flavour punch Read on Substack

This recipe for potato masala is my antidote to boring, bland potatoes.

When it comes to potatoes, they need to pop because, unless they are fried into chips or cooked with spices, I find potatoes deeply boring.

I know many people love potatoes and consider them the ultimate comfort food. Yet, I can’t muster up the enthusiasm to start cooking potatoes if all I’m going to do is add a bit of butter and salt.

I’m haunted by memories of my school dinners. I lived in dread of the weekly helping of mashed potatoes. School mash was served up dry and lumpy, likely to get stuck in your throat. It was always accompanied by a tedious minced meat pie and green beans boiled to a pale, sickly green.

And then there was Smash. This 1970s “wonder food” found its way into our kitchen because it negated the need for boiling and peeling potatoes. As kids, we fell for the charm of the Smash aliens, who popped up on our TV screens to convince us to eat rehydrated potato granules, trading flavor and nutrition for convenience.

Nowadays, if I’m going to make potatoes, my style is to rev up the flavor and make them pop.

This potato masala recipe is deceptively easy and quick to make. The dals, which don’t need pre-soaking, and the cashew nuts give this dish a pleasant and satisfying crunch. You need to add this recipe to your collection for those times when you want your potatoes to pack a flavor punch.

Make potato masala to stuff your freshly made dosa, serve as a side with a plateful of curries, or enjoy it with a fried egg and a generous dollop of lime pickle.

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How to make potato masala  

Utensils 

Have the following to hand: a saucepan for boiling the potatoes and a large frying pan. 

Serves 4 as a side

Ingredients 

• 400g new potatoes skins on (chop the larger ones in half)
• 2 tbs vegetable oil
• 1 tbsp urad dal
• 1 tbsp chana dal
• 1 tsp black mustard seeds
• 1 tsp cumin seeds 
• 1 sprig of fresh curry leaves 
• 1 green chilli, finely chopped – remove the seeds to reduce the heat
• 1 red onion, sliced 
• 3 garlic cloves chopped 
• 10g ginger, chopped 
• ½ tsp turmeric
• A pinch of salt
• 1 tsp cashew nuts, chopped 
• A few coriander leaves for garnish 

First boil the potatoes until tender. Drain drain then set aside. 

Heat the oil in a large frying pan, spoon in the dals, fry for a minute then add the mustard seeds and cumin seeds. When they start to crackle, add the curry leaves and chilli, fry for two minutes then add the onion followed by the garlic and ginger.

Add the potatoes stir into the spices and when the onions start to become translucent sprinkle over the turmeric and salt. Stir the cashew nuts, and continue to stir until the turmeric covers the potatoes evenly. When the cashew nuts start to brown, take off the heat, garnish with freshly chopped coriander leaves and serve immediately.