Spicy Potato Masala

Continuing with the potato fest from our home, here's a spicy potato gravy made with freshly ground aromatic whole spices and a smooth chickpea batter. This is a slight variation of the dish my grandma used to make.

Every once in a while, it's nice to turn up the volume of spices in classic dishes to make them bolder and different. So I just tried this to spice up a monotonous evening and get some brownie points from the husband.

Ingredients (serves 4-5):

1. 3 medium-sized potatoes, cooked, peeled, and diced
2. 1/2 cup besan / chickpea flour / kadala maav
3. 1/2 red onion, finely sliced
4. 2 green chillies, minced
5. 1 teaspoon minced ginger
6. 1/2 teaspoon black mustard seeds
7. 1/2 teaspoon split, husked urad dal / black gram / ulutham paruppu
8. 2 teaspoons fennel seeds
9. 2 teaspoons poppy seeds / kasa kasa
10. 1 star anise
11. 5 cloves
12. 6 green cardamom pods
13. 1 inch cinnamon stick
14. 2 tablespoons vegetable oil
15. salt, to taste
16. 1/2 teaspoon turmeric powder
17. 1/4 teaspoon hing / asafoetida
18. 1/2 teaspoon chilli powder
19. 1/3 cup chopped cilantro
20. 1 teaspoon ghee / clarified butter
21. a few curry leaves

Preparation:

1.  Dry roast - fennel seeds, star anise, cloves, cardamom, cinnamon, and poppy seeds until aromatic. When cool, grind to a powder
2. Heat oil in a sauce pan. When hot, splutter mustard seeds. Add black gram, hing, curry leaves, turmeric powder, green chillies, and ginger. Saute for a minute. 
3. Add onion and fry until translucent. 
4. Add the prepared spice powder and chilli powder and mix. Throw in the diced potatoes and gently fry/stir to incorporate the spices. Season with salt and mix
5. In a bowl, whisk together chickpea flour and 2.5 cups of water until smooth. 
6. Pour this to the potatoes and gently mix and cook. Cook on low heat for 5-10 minutes until the mixture thickens a little and the flour doesn't smell raw. 
7. Remove from heat, mix in some ghee. Garnish with cilantro and serve

Makes a lovely side for rotis and pooris.