A bit of Indian food etiquette: masaal is served with poori (Northern India), masala is served with dosas (pancake made from rice flour and black lentils, typically consumed in Southern India). I did a bit of research and couldn’t find a very clear definition between masaal and masala, they both mean a dish prepared with dried and/or roasted spices used to make a paste. I suppose it is just where they are eaten North vs South and the customary bread it is served with.
step 1 –
heat 1 TB oil and add
1/2 tsp cumin/jeera seeds
1/2 tsp mustard seeds
cook over medium heat until seeds begin to pop open.
step 2 –
to step 1 add
1 inch pieces of ginger (grated)
1 dried red chili pod seedless and chopped
3-4 curry leaves
cook for 20 seconds in the hot oil then add
step 3 –
chop up 3 small red onions and saute with spices
step 4 –
3 diced ripe tomatoes
4 boiled potatoes cut into wedges
1/2 tsp turmeric powder
2 tsp sambhar powder
1 tsp chilli powder (optional)
2 tsp vegetable bouillon
1/2 c water
cook over low-medium heat until a thick gravy forms, stirring occasionally and adding bits of water so to prevent potatoes from sticking.
I used a cast iron skillet and it came out super good!
if you don’t have fresh ginger, you can use powdered but add it to step 4.
if you have mustard or cumin in powdered form, also add it in step 4.
Original recipe modified from Saffronhut.blogspot.com