Potato rice recipe

INGREDIENTS:

1. Cooked Rice - 1 1/2 cup
2. Potato - 250 grams
3. Soy chunks - 20 grams
4. Thinly slice onion - 3
5. Finely chopped tomato - 2
6. Curry leaf - 8
7. Chopped garlic - 5 cloves
8. Turmeric powder - 1/2 teaspoon (tsp.)
9. Chili powder - 2 teaspoon (tsp.) or as needed match your spice level
10. Soy sauce - 2 teaspoon (tsp.)
11. Tomato sauce - 2 teaspoon (tsp.)
12. -- For Tempering --
    1. Mustard seed - 1/2 teaspoon (tsp.)
    2. Cinnamon stick - 1 inch (2)
13. Oil - 2 tablespoon (tbsp.) or as needed
14. Salt - as needed

PREPARATION:

1. Slice potatoes into 1/2 inch and deep fry them to like chips and keep it aside.
2. Soak the soy chunks in water for 10 minutes by adding water as needed and deep fry them after draining the liquid and keep it aside.
3. Fry 1/2 of the onion in oil until they turn translucent (golden brown) and keep it aside.
4. In a pan heat oil. add mustard seeds, cinnamon sticks; once the mustard seeds stop splattering add rest of the onion, garlic, curry leaves and sauté until onion turns translucent (golden brown).
5. Now add tomato and sauté until they turn mushy.
6. Now add turmeric powder, chili powder and sauté until oil separates.
7. Now add the soy sauce, tomato sauce and cook until the raw smell is gone.
8. Now add the fried potato, soy chunks, salt as needed, sprinkle little water. Stir and cook until the potato, soy chunks are well coated.
9. Now add the cooked rice, fried onion. Mix well until the rice is well coated with masala.
10. Remove from heat (stove) and serve.

NOTES:

1. Good to go lunch box food.