This recipe does not have a gravy, thus it gets done in minutes. The turmeric adds a distinct flavor to the potatoes that will leave anyone saying, "Yum!" This is a wonderful side dish with rice or any type of Indian bread. It can be eaten by itself too. This recipe uses very little oil and no butter, so don't feel guilty about the carbs, indulge!
Potato Curry
Preparation Time: 20 minutes
Cooking Time-7 minutes
Servings: 2
Ingredients
- 4-5 brown potatoes, boiled and peeled
- 1 teaspoon red chili powder
- 6-7 curry leaves
- 1 teaspoon mustard seeds
- 1 tablespoon vegetable oil
- Pinch of turmeric
- Pinch of salt
- Pinch of Asafoetida powder
Directions
- Put the potatoes in a pot. Submerge them in cold water. Bring the water to a boil. Four to five potatoes should take approximately 10 minutes to cook. Make sure that the water does not boil over. The potatoes can also be boiled in a pressure cooker, in which case, put the potatoes in a round vessel. Add the water till the potatoes are covered.Cook for 5 whistles in the cooker, then let the potatoes stay for 10 minutes. Very carefully, drain the hot water from the potatoes and let it cool for 5-10 minutes. Peel the potatoes. Cut into 1-inch cubes.
- In a frying pan, heat one tablespoon of oil.
- When the oil is hot, add the mustard seeds till it starts to splutter. Then add the curry leaves, asafoetida powder, and salt.
- Add the cut potatoes to the seasoning and stir. Throw in a pinch of turmeric and 1 teaspoon chili powder. Add more chili powder if you want the curry to be more spicy.
- Let the potatoes cook in low heat till evenly brown. Stir occasionally so as to not burn them.
- Potatoes are ready to be served!
In the summer, serve with yogurt for a cooling side dish. This recipe is easy to make and does not require a lot of ingredients. Mustard seeds are available in any Indian store or ethnic store. If there are no Indian stores nearby, then skip the mustard seeds. Add the curry leaves first, then the asafoetida powder and salt. Then continue the recipe as directed above. Asafoetida powder can be skipped too if it is not available, but it does add a distinct flavor. The curry can also be served with warm pita bread or add it on a tortilla and make a wrap. Onions and beans can also be added to the potatoes for a different taste. Entertain surprised guests without dropping a sweat.
