Potato Peas Masala / Urulaikilangu Pattani Masala

Potato Peas Masala / Urulaikilangu Pattani Masala

Recipe Details

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Ingredients

• Potatoes – 2 medium
• Green peas – 1/4 cup (optional; frozen peas work well)
• Onions – 2, sliced
• Green chilies – 3, slit
• Ginger-garlic paste – 1/2 tsp
• Tomato – 1, chopped
• Turmeric powder – 1/4 tsp
• Red chili powder – 1 tsp
• Coriander powder – 3 tsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Curry leaves – 1 sprig
• Asafoetida / Hing – a pinch
• Oil – 1 tsp
• Salt – to taste
• Coriander leaves – from about 10 stalks, finely chopped
• Water – as needed, for cooking the potatoes

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Preparation

1. Peel the potatoes and cut them into medium-sized pieces.
2. Cook the potatoes in enough water until fork-tender.
3. Drain well and allow them to cool slightly.
4. Gently break the cooked potatoes into smaller chunks using a potato masher or the back of a spoon. Do not mash them completely.
5. If using frozen peas, keep them ready to add directly to the masala.
6. If using firmer fresh or dried peas, cook them separately until tender before adding them to the dish.
7. Slice the onions, slit the green chilies, chop the tomato, and finely chop the coriander leaves.

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Cooking Instructions

1. Heat the oil in a wide pan over medium heat.
2. Add the mustard seeds and cumin seeds.
3. When the mustard seeds begin to splutter, add the split urad dal and fry until lightly golden.
4. Add the asafoetida, sliced onions, green chilies, curry leaves, and a little salt.
5. Sauté until the onions become soft and translucent.
6. Add the ginger-garlic paste and fry until the raw aroma disappears.
7. Add the chopped tomato and cook until it becomes soft and pulpy.
8. Add the turmeric powder, red chili powder, and coriander powder.
9. Add the green peas, if using, and cook until the masala is aromatic and the peas are tender.
10. Add the cooked potato pieces and additional salt if needed.
11. Gently fold everything together so the potatoes are evenly coated with the masala without becoming completely mashed.
12. Reduce the heat to low and cook for about 8–10 minutes, stirring gently once or twice.
13. Add the chopped coriander leaves and mix gently.
14. Remove from the heat and serve warm.

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Tips

Potato Texture: Cook the potatoes until tender, but avoid mashing them completely. Small chunks hold the masala well and give the dish a better texture.

Green Peas: Frozen sweet peas can be added directly. Firmer fresh or dried peas should be cooked until tender first. The peas can also be omitted completely.

Mix Gently: Once the potatoes are added, fold rather than stir vigorously so they retain some shape.

Spice Level: Adjust the green chilies and red chili powder according to your preferred heat level.

Dry Masala: This dish is best when the onion-tomato masala coats the potatoes rather than remaining as a watery gravy.

Serving Suggestion

Serve Potato Peas Masala with sambar rice, curd rice, lemon rice, chapati, roti, or other South Indian variety rice dishes.