Instructions

• Prep the Potatoes
• First, prep your potatoes. Wash and peel 4 medium russet potatoes.
• Chop potatoes into medium sized cubes. Keep them in a bowl of water to prevent the potatoes from oxidizing.
• Meanwhile, boil about 2 quarts of water in a covered pot at a medium flame. Once the water starts to bubble/ boil, add the cubed potatoes. (Note: Drain the water that the potatoes were soaking in and use fresh water to cook the potatoes.)
• Cook the cubed potatoes for approximately 2-4 minutes. The potatoes should get cooked but they should not overcook/become mushy.
• Take the potatoes off flame, drain in a strainer, and keep aside.
  
• Make the Potato Saagu
• To make the Potato Saagu, first heat 2 tbsp oil in a sauté pan at a medium flame.
• Add 1 tsp mustard seeds and 1 tsp cumin seeds to the oil. Sauté for a few minutes until the mustard seeds crackle and the cumin seeds start to brown.
• Then add a few curry leaves, 1 tbsp chana dal, and 1 tbsp urad dal. Sauté for a minute or two. The dal should change color slightly and become golden. 
• Add 2-4 green chilis (minced) and 1 inch ginger (grated). Sauté till aromatic.
• Then, add 2 medium yellow onions (thinly sliced and halved.) Sauté till translucent.
• Add 1 tsp turmeric and sauté until the raw smell of turmeric goes away.
• Next, add the cooked potato cubes. Let them roast for a few minutes.
• Meanwhile add the following to a small bowl to create a little slurry: 1 cup water, 1 tbsp besan/ gram flour, and a handful of finely chopped cilantro.
• Then, add this slurry to the potatoes.
• Add more water if required. The consistency of this masala should be more on the watery side.
• Let cook covered for a few minutes.
• Once the masala comes to a nice boil, add salt to taste.
• Let simmer for few more minutes and then take off flame. Enjoy hot with Rava Idli! 🙂