Potato Neer Palya

Servings 4

Prep Time 20

Cook Time 10

4 large White or yellow potatoes Use a potato variety that is waxy rather than dry and floury when cooked.
1 medium Onion finely diced
2 - 3 Green chilis finely chopped. Adjust based on spice level
1 inch piece Fresh ginger grated
2 Tbsp Cilantro finely chopped
8-10 Curry leaves
1 tsp Black mustard seeds
1 tsp Urad dal
1 pinch Turmeric powder
2 tbsp Canola or Vegetable oil
1/2 tsp Salt to taste

Fill a pot with enough water to cook the potatoes. If you have a steamer basket, then fill the bottom inch of the pot with water and place the steamer basket in it. I use the steamer that comes with my small electric rice cooker.
Wash the potatoes under running water and place them in the steamer, or in the water directly.
Turn the heat on and cook the potatoes until they are just cooked. This usually takes about 10-15 minutes. They are done when a sharp knife slides through the potatoes smoothly without breaking the potato into two halves.
Transfer the potatoes to a colander and stop the cooking by running cold water over them. Set aside.
While the potatoes are cooling, prep the rest of the ingredients.
Once the potatoes have cooled enough to handle, you can peel them if you prefer. I like to leave the skins on if I am using a variety that has a thin skin. It’s completely up to you.
Using your palms, or the back of a spatula, gently ‘smash’ each potato a couple times until it falls apart into large chunks. Set aside.

Make the vaggarnae next. Start by heating the oil in a heavy bottomed skillet.
When the oil begins to shimmer, add the mustard seeds and cover until the seeds finish popping.
Then lower the heat and add the urad dal. When the dal turns a golden brown, add the green chilis and curry leaves. The curry leaves will spit when they hit the hot oil.
Next, add the grated ginger and turmeric powder and give everything a quick stir. Your vaggarnae is now ready.

Add the chopped onions to the vaggarnae and sauté on a low to medium fire until they turn translucent.
Add the potatoes to the skillet. Add salt and stir to combine. Be gentle with stirring, you don’t want to mash the potatoes completely.
Next, add a cup of water to the mixture, stir once gently, and then let the potatoes cook till they form a thin gravy with the water. If the water gets absorbed too quickly, you can add a little more. This should take about 4-5 minutes.
Taste the palya and adjust the salt if necessary before turning the heat off.
Garnish with chopped cilantro and serve immediately.
The palya will thicken as it cools. If this happens, add a few tablespoons of water and heat through before serving.

This neer palya is traditionally served with pooris or idlis in Bangalore. However, it can also be served alongside rice or rotis.

Store leftovers in the fridge. Reheat with a couple tablespoons of water, if the palya has thickened after cooling.