Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Potato Curry Is Delicious and Flavorful!
Potatoes are my life-saver! I always store potatoes at home and use them in many different recipes. I have several different potato curries that I enjoy making, as well.
Potatoes are not only nutritious, but they are delicious, as well. They have no fat, sodium, or cholesterol. Also, they are rich in fiber, antioxidants, potassium, and vitamin C.
Potato curry, which I am showing you here, is smooth, silky, colorful, and flavorful. It is a versatile side dish that you can serve with either rice or flatbread. All you need in order to make this curry are onions, potatoes, and spices. I served this yummy side dish with fenugreek leaf flatbread (methi thepla). The combination was fantastic!
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Serves 4 people
- 2 cups potatoes, peeled and cubed
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 tablespoons fresh coriander leaves, finely chopped, for garnishing
- 2 teaspoons oil
- 1/4 teaspoon turmeric powder
- 2 green chilies, a not-so-hot variety, slit
- 2 pinches hing (asafoetida powder)
- 1/4 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala powder, available in Indian stores
- 8 curry leaves
- 1/2 teaspoon salt, or to taste
- 1/3 teaspoon sugar (optional, to balance the taste)
- Wash the potatoes. Peel them, and cut them into 1-centimeter cubes. Immerse them in water. Drain them. This step washes away the extra starch in the potato cubes.
- Cook the potato cubes, adding very little water. I cooked them in a pressure cooker.
- Once cooked, allow the potato cubes to cool. Mash about 1/3 of the cubes (this will help thicken the gravy). Set aside.
- Heat oil in a deep-bottomed pan. Throw in the mustard and cumin seeds. Let them crackle. Add curry leaves, chopped onions, and slit green chilies. Saute until onions turn pinkish.
- Add chopped tomatoes. Saute them for 2 to 3 minutes. Next, add 2 cups of water and some salt. Cover the pan, and cook for 5 to 6 minutes or until tomatoes get slightly mashed.
- Add potatoes, all the spice powders, sugar, and remaining salt. Thoroughly mix and cook for 2 minutes.
- Add 1 to 2 cups of water, depending on the desired consistency. I like to keep it a bit thinner than semi-solid consistency, but not runny.
- Boil the mixture for 2 minutes. Turn off the heat. Add freshly chopped coriander leaves. Stir the mixture once.
- Your favorite potato curry is now ready to enjoy.
- Serve with rice, chapati, poori, or any other flatbread. Happy eating!