Recipe of Masala Alu / Masala Aloo / Memoni Masala Alu With A Twist

What should I say about masala alu ( potatoes ) , I have been bought up having them , and they are my favorite..I still remember my phupi’s ( aunties) use to come to our place for a day or so , and these masala alu had to be there in the menu, during tea time….they all use to love it…

In fact my chachi ( aunt) she use to serve damn good masala alu typically memoni style, am sure still she must be serving the same taste . I always was a fan of masala alu, since the time i recollect my memory, in memon’s ( community) we accompany it with ….. chutney. In a serving bowl , add masala potatoes and 1 – 2 tbsp chutney , trust me you will love it……

Though my recipe is different, I make this masala alu and then instead of coriander leaves , sprinkle with finely chopped green capsicum and garnish with loads and loads of cheese ….. they taste simply outstanding…..

INGREDIENTS:

Take 2 – 3 ripe tomatoes
2 boiled potatoes
2 tsp red kashmiri chilli powder
A pinch of turmeric powder
Salt to taste
Few Mustard seeds
1/4 tspCumin seeds
Few curry leaves
2- 3 tbsp tamarind pulp
1 green chilly ( optional )
Grated cheese 3/4 cup
2 – 3 tbsp green capsicum finely chopped

METHOD:

In a sauce pan ,heat oil, add Mustard seeds and cumin seeds , ( here I add 3-4 crushed garlic too , but then if you do not want to add it totally depends on you ) let it splutter , add curry leaves and chopped green chilly too…
Peel and chop the tomatoes , add to the sauce pan, & cook on low flame until soft.
Once the tomatoes are soft add salt , turmeric powder, red chilly powder, stir and cook again until the tomatoes have formed into pulp .
Now add tamarind pulp to the formed masala and saute for a minute, add chopped thick cubed potatoes and fry until all the gravy sticks to potatoes , adjust salt and spices.
In a serving plate , place potaotes , add green capsicum and then top it with grated cheese.
Your memoni masala alu in zulekha’s style ready.

NOTE:

If you want authentic recipe of Memoni masala alu then do not add capsicum and grated cheese as the twist is added by me.
If the tomatoes are yet to be done but has dried up add 1/2 cup water, cover and cook on low flame until tomatoes formed into pulp.
Make sure you use red juicy tomatoes, for best results.
Increase or decrease the number of chilly powder as per your preferences.