Cheesy Potato Masala
This Cheesy Potato Masala is a quick veggie meal that tastes like you spent hours making it. Perfect for a weeknight dinner.
Ingredients
- 500 grams potatoes
- 2 tablespoons cooking oil
- 0.5 teaspoon cumin seeds
- 1 medium onion
- 1.5 teaspoons ginger garlic paste
- 0.25 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt
- 1 medium tomato
- 0.5 cup water
- 100 grams shredded mozzarella cheese
- 2 tablespoons fresh cilantro leaves
Instructions
- Wash 500 grams potatoes thoroughly. Place the washed potatoes in a pot, cover with water, and boil them for about 15-20 minutes, or until they are fork-tender. Once cooked, drain the water, let them cool slightly, then peel off their skins and cut them into 1-inch cubes. Set aside.
- Finely dice 1 medium onion. Finely chop 1 medium tomato. Set both aside separately.
- Heat 2 tablespoons cooking oil in a large pan or kadai over medium heat. Once the oil is hot, add 0.5 teaspoon cumin seeds and let them splutter for about 15-20 seconds.
- Add the finely diced 1 medium onion to the pan. Cook for 5-7 minutes, stirring occasionally, until the onions turn translucent and light golden brown.
- Add 1.5 teaspoons ginger garlic paste to the pan. Sauté for 1 minute until the raw smell disappears.
- Reduce the heat to low. Add 0.25 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and 0.5 teaspoon garam masala. Stir well for 30 seconds, making sure the spices don't burn.
- Add the finely chopped 1 medium tomato to the pan along with 0.5 teaspoon salt. Cook for 3-4 minutes, pressing the tomatoes with the back of your spoon, until they soften and the oil starts to separate from the masala.
- Pour in 0.5 cup water and bring the gravy to a gentle simmer. Let it cook for 2 minutes, allowing the flavors to meld.
- Add the cubed 500 grams potatoes to the gravy. Mix gently to coat the potatoes evenly with the masala. Cook for another 2-3 minutes, allowing the potatoes to absorb the flavors.
- Spread 100 grams shredded mozzarella cheese evenly over the potato masala in the pan. Cover the pan with a lid and cook on low heat for 3-5 minutes, or until the cheese is completely melted and bubbly.
- Remove from heat. Finely chop 2 tablespoons fresh cilantro leaves. Garnish the Cheesy Potato Masala with the fresh cilantro leaves and serve hot with rotis, parathas, or naan.