I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.
Quick, Easy, and Delicious
I make this awesome curry when I feel too lazy to make an involved side dish. This potato-onion side dish is easy and still tastes superb. To make this curry, you'll saute potatoes and onions with spices and top them with lemon juice and coriander leaves.
You can serve this side dish with pancakes, rotis, fried rice, curd rice, or any other main course menu. They taste yummy on their own, too!
|Prep time||Cook time||Ready in||Yields|
Serves four people
- 3 cups potatoes, finely chopped lengthwise
- 1/2 cup onions, diced
- 3 green chilies, slit lengthwise
- 1/2 teaspoon mustard seeds
- 8 curry leaves
- 1 teaspoon lemon juice
- 1 tablespoon coriander leaves, finely chopped
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, or as per taste
- 1/4 teaspoon turmeric powder
- 1 tablespoon oil
- Wash the potatoes thoroughly in water. Chop them up with the skin on if the skin is clean. Otherwise, remove the skin before you chop them. Immerse them in water. Strain them. This way, you can remove the extra starch.
- Heat the oil in a deep-bottomed pan. Add mustard seeds. Let them crackle. Throw in the curry leaves, diced onions, and slit green chilies. Saute on low fire till onions turn golden.
- Add the chopped potatoes. Stir-cook for 2 minutes. Add the turmeric powder, salt, and sugar. Continue cooking for 1 more minute. Pour in a cup of water. Cover the pan. Cook on low fire for about 8 minutes or till potatoes become soft but not mushy.
- By this time, the mix should be almost dry. Add the finely chopped coriander leaves and lemon juice. Mix well. Turn off the fire.
- The potato-onion curry is ready to serve! Eat it as a side dish for roti, pancakes, dosa, or any main course rice dishes. Enjoy eating!