Potato Palya (Sabzi)

# of servings:  4                                  
Preparation Time:  10 mins            Cook Time:  30 mins           

This kid-friendly delicacy is versatile and popular at the same time.  Conventionally used in masala dosa, it pairs well with a variety of other dishes too!  Made in a couple different textures (both explained in the recipe), it can be served with chapati, poori or rice, especially lemon rice or yogurt rice.  



Ingredients:

  • Potatoes - 10-12 medium
  • Onions - 2 medium
  • Garlic - 6 pods
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Urad daal - 1 tsp
  • Channa daal - 1 tsp
  • Green chili paste - 1 tsp
  • Turmeric - 0.5 tsp
  • Water - 1 cup (optional)
  • Lemon - 0.5 
  • Salt
  • Coriander leaves - 1 fistful

Method:

  • Place a trivet in a pressure cooker and add 1 cup of water
  • Set the washed potatoes (along with skin) on the trivet and cook ('Pressure' mode in IP for 6 mins)
  • Chop the onions, garlic and coriander leaves
  • Zest the lemons and squeeze the juice
  • In a tbsp of oil, season mustard seeds, cumin seeds, urad daal, and channa daal ('Saute' mode in IP)
  • Add garlic and saute
  • Add the onions and saute till they turn translucent
  • Add the green chili paste, turmeric, and salt
  • Roughly crumble the potatoes (along with the skin) and add them to the vessel
  • Mix well and add a cup of water (if using).  (Skip this step for a drier dish)
  • Mix well till it starts steaming
  • Turn off heat and toss well 
  • Add lemon zest, juice, and chopped coriander leaves
  • Serve hot with dosa, rice, roti, or chapati.  (This is especially good in Masala Dosa or along with Lemon rice or Yogurt rice!)


Tips and Tricks:

  • Leaving the potato skins in the dish will help alleviate the bloating and gassy feeling.  Optionally, they can be peeled before crumbling, if preferred
  • Adding the cup of water at the end gives the dish a slight gravy kind of texture.  Some prefer the drier version, especially to use in Masala Dosa
  • It is better to add lemon zest, juice, and coriander leaves after turning off the heat as it keeps their flavor and color better

Pictures: 



Final Outcome:



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