Masaura And Potato Tarkari Recipe
Masaura and potatotes cooked in a gravy and served for your everyday meals.
Masaura are dehydrated balls of black-lentil paste and minced vegetables. The black-lentil paste is made into a shape of balls and then put on the sun to sun-dry them. The dried balls are then reserved in an airtight container for future use, usually for making tarkari. This a delicious recipe which you can make for your everyday meal.
Serve Masaura And Potato Tarkari along with Steamed Rice and Kachumber Salad for a weekday meal.
If you like this recipe, you can also try other Potato recipes such as
15 M
20 M
35 M
2 Servings
Ingredients
- 1 cups Masauras
- 1 cup Potatoes (Aloo) , chopped
- 1 cup Onions , chopped
- 1 cup Tomatoes , chopped
- 1/2 teaspoon Cumin (Jeera) seeds
- 1 teaspoon Ginger , paste
- 1 teaspoon Garlic , paste
- 1 teaspoon Green Chilli , paste
- 1/2 teaspoons Turmeric powder (Haldi)
- 1 tablespoon Cumin (Jeera) powder
- 1/2 cup Fresh cream
- 1 cup Water
- 6 tablespoon Cooking oil
- Salt , to taste
- Black pepper powder , to taste
How to make Masaura And Potato Tarkari Recipe
To begin making the Masaura And Potato Tarkari recipe, heat up a heavy bottomed pan and then a tablespoon of oil to it.
When the oil is heated, fry the masauras until they turn golden brown and then keep it aside on a plate.
In the same pan, add one more tablespoon of oil and let it heat. Add cumin seeds and let it splutter. Add in the chopped onions and turmeric powder and fry till the onions turn light brown in colour.
Next add potatoes, salt and pepper to the mixture and fry on low heat for about ten minutes until the potatoes turn light brown and are half cooked.
Next, add garlic, ginger, chili and cumin powder and stir for a couple of minutes. Then, add fried masauras to the mixture followed by tomatoes, water and cream. Cover the pan and let it simmer for about fifteen minutes until the potatoes are cooked.
Once the potatoes are cooked, switch off the gas and serve.
Serve Masaura And Potato Tarkari along with Steamed Rice and Kachumber Salad for a weekday meal.
Garima Gautam
I am from northern India and currently living in New Delhi India.I came to Delhi in 2007 and started living alone since 2009.That was year which embarked my cooking journey.Tired of eating out, I started my food experiments.. some of which were a hit and some were an utter disaster. I feel food brings friends and family together..brings back memories .. it is love made visible..
