Saturday, June 4, 2016

Potatoes and Brussel Sprouts Masala Fry - Masala Poriyal

I was having a conversation with a colleague at work about diet and how younger and younger folks seem to coming down with diseases which usually afflicts people who are much older. It happens that most people do not care about the sugar and salt in their diet. Whenever I see people warming up their frozen meals I wonder if they have noticed the salt levels in those foods.

But really! We work so hard and if we are not able to spend a few minutes to get a good meal for the family that is sad isn't? What I have noticed is that during lunch leftovers even those meh ones do taste sufficiently delicious. I prefer packing my left overs to lunch and though people make fun of the numerous containers I carry to the office I prefer to take each thing separately rather than dumping everything into one container. When I do that it really feels like leftovers. Anyway to each his own.

I am not sure why but anything with potatoes make great leftovers. When heated they become crispy and more delicious. Like this recipe for instance tasted even better the next day.

Potatoes and Brussel Sprouts Masala Fry
Preparation Time:15 minutes
Cooking Time:20 minutes
  1. 4-5 Potatoes washed, peeled and sliced thin sticks or wedges
  2. 20 Brussel Sprouts, each cut 4 ways
  3. 2-3 tsp oil (or more)
  4. seasonings: cumin seeds and mustard seeds
  5. Masala Paste
  6. 3 tbsp of chopped onions
  7. 1/2 tsp of pepper corn
  8. 1/2 tsp of cumin seeds
  9. 1/2 tbsp coriander seeds
  10. 6-7 Red Chilies
  1. In a cast iron pan or a wide mouthed pan (kadai) heat oil and add the seasonings.
  2. Add in the potatoes and brussel sprouts and let them cook half way. Keep sauteing so they do not stick to the bottom.
  3. Blending the Paste
  4. While the potatoes are cooking, heat a another saute pan, add a tsp of oil and saute the onions till they are browned.
  5. Add in the red chilies, pepper corn, cumin and coriander seeds and saute for another couple of minutes.
  6. Transfer the contents to a blender and blend to a smooth paste without adding water if possible.
  7. When the potatoes are partially cooked add in the blended paste and salt and continue to saute till the potatoes are completely cooked and the masala is well coated.
  8. Note:
  9. The potatoes can be made crispier by adding more oil while sauteing.

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  1. Hello Dear ISG, do you possibly remember me!? I have always admired how you add brussels sprouts to curries :)

    I hope you and the family are all well -- just one more course to finally earn my degree and perhaps then I can get back to the blogging world - I miss you!

    All the best as always!


  2. Linda, of course I think of you often as well. Waiting for you to finish up your degree :)


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