Firebird`s Potato Masala

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

2 tablespoons oil
1 teaspoon mustard seeds, black
10 curry leaves, fresh, alternatively some Madras curry powder
0.25 teaspoon ¼ turmeric, ground
1 cm ginger, grated
2 piece (s) chilli, green, finely chopped
2 medium onion (s), finely chopped
500 g potato (s), waxy, cut into 2 cm cubes
1 tablespoon tamarind paste

Instructions

Heat the oil in a saucepan and pop the mustard seeds covered in it. Add the curry leaves (curry), turmeric, ginger, chilli and onions and fry without a lid until the onions are translucent. Add the potatoes and 250 ml of water. Stir with a wooden spoon until the potatoes are coated with the spices. Cook covered until the potatoes are done. If the sauce is still too runny, remove the lid and simmer until it has thickened. If there is no more liquid in the pot before the potatoes are cooked, add a little water. When the potatoes are done, stir in the tamarind extract and season with salt.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.