Boil the potatoes until they are cooked but still firm to ensure they hold their shape when mashed.
Heat oil in a thick bottom pan or kadhai over medium flame. When hot, turn the flame to low and add the tempering ingredients – raw peanuts, chana dal, and urad dal.
Once the lentils start to change color add mustard seeds and cumin seeds. On medium flame, saute till the seeds crackle.
Add dry red chilly, curry leaves, and a pinch of hing. Saute till the curry leaves turn crisp.
Next, add the sliced onions and crushed ginger and green chili paste. Fry for a few seconds till aromatic.
Saute till onion turn soft. Add turmeric powder and salt. Mix well and saute for 5-10 seconds.
Add the boiled and mashed potatoes. Mix everything together, ensuring the spices coat the potatoes evenly. With the back of your spatula, gently mash the big pieces.
Saute/bhuno the potato masala by stirring frequently for at least 5 mins.
Lastly, add chopped coriander leaves and give a good mix.
South Indian restaurant style Potato masala is ready. Serve it with dosa along with sambar and or chutney.