Potato Curry Recipe – Ingredients
Potato – 5 medium sized
Onion – 1 chopped lengthwise
Ginger garlic paste – 1 tsp
Red Chilli powder – 1/4 tsp(optional)
Oil – 1 tbsp
Salt – to taste
Oil – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Red Chillies – 1 halved
To saute and grind:
Black Pepper – 1/2 tsp
Coriander seeds – 1/2 tsp
Red Chillies – 2
Chana Dal – 1 tsp
Urad Dal – 1.5 tsp
Fennel Seeds – 1/4 tsp
Cinnamon – 1/4 inch piece
Cloves – 2
1.Dry roast the ingredients listed under ‘to roast and grind’ till golden brown and grind it to a semi coarse powder,set aside.Pressure cook potatoes along with required water for 5-6 whistles or until soft.
2.Peel off the skin and chop them into bite sized cubes, set aside.Heat oil in a kadai(use iron or indalium preferably) – Add the ingredients listed under ‘to temper’ allow it to splutter. Then add ginger garlic paste,onions and fry until slightly browned.
3.Then add chopped potatoes along with red chilli powder, spice powders and required salt…sprinkle little water for the masala to coat well give a quick stir. Keep cooking till its roasted well.Switch off.
- Use iron kadai or indolium kadai for cooking as the veggie gets more roasted in these type of vessels.
- The number of whistles for pressure cooking depends purely on the potato…so adjust according to your cooker and potato.
- You can make the spice powder well in advance and store it in bulk too and add it for making vazhakai, brinjal podi curry or use it for any veggie of your choice.
- If the curry sticks to the pan, add more oil.