Ingredients:
Cooked rice - 1 cup
Potato - 1 medium sized
Garlic - 3-4 cloves
Curry leave - 5-6 leaves
Coriander leaves - finely chopped
Masala powder - 1 1/2 tablespoon
Tumeric powder - 1/4 teaspoon
Oil - 2 tablespoon
Salt as per taste
I generally prefer making this with the left over rice.
First chop potato into small pieces and rinse it under tap water for couple of times to get rid of the extra starch. Chop garlic finely.
On a hot pan pour 2 tablespoon of oil and once its warms up add garlic and curry leaves. Once sputtering of curry leaves stops, saute garlic for a minute and then add chopped potato. To this add masala powder, tumeric powder, salt and saute them well till all the potato cubes are covered with masala. Close the pan with a lid and let this cook in a low-medium heat for 5-10 mins. The cooking time may vary depending on the size of the potato cubes.
While the potato cooks, fluff the rice to make sure it does not stick to each other. Once the potato is cooked, at low heat add the cooked rice to the pan. Gently without mushing potato and rice, try to coat rice evenly with potato masala. Once that is done, add finely coriander leaves to the rice. You may now take it off the heat and serve hot.
I generally eat this as is, however you may serve it with raitha.
Cooked rice - 1 cup
Potato - 1 medium sized
Garlic - 3-4 cloves
Curry leave - 5-6 leaves
Coriander leaves - finely chopped
Masala powder - 1 1/2 tablespoon
Tumeric powder - 1/4 teaspoon
Oil - 2 tablespoon
Salt as per taste
I generally prefer making this with the left over rice.
First chop potato into small pieces and rinse it under tap water for couple of times to get rid of the extra starch. Chop garlic finely.
On a hot pan pour 2 tablespoon of oil and once its warms up add garlic and curry leaves. Once sputtering of curry leaves stops, saute garlic for a minute and then add chopped potato. To this add masala powder, tumeric powder, salt and saute them well till all the potato cubes are covered with masala. Close the pan with a lid and let this cook in a low-medium heat for 5-10 mins. The cooking time may vary depending on the size of the potato cubes.
While the potato cooks, fluff the rice to make sure it does not stick to each other. Once the potato is cooked, at low heat add the cooked rice to the pan. Gently without mushing potato and rice, try to coat rice evenly with potato masala. Once that is done, add finely coriander leaves to the rice. You may now take it off the heat and serve hot.
I generally eat this as is, however you may serve it with raitha.
Comments
Post a Comment