Simplest Potato Curry
This is a perfect comfort food after a hectic day or long hours of travel. Easy to digest and quick to cook in just the pressure cooker with a minimum amount of chopping , I can confidently say that this curry truly befits its name.
Ingredients
1. 600 grams or 4 medium potatoes.
2. ¼ cup finely chopped onion.
3. ¼ cup chopped tomatoes.
4. One green chilli chopped fine.
5. 4 garlic cloves (approx. size one inch) chopped fine.
6. One inch ginger, grated or very thinly sliced.
7. One teaspoon salt.
8. 200 ml water.
9. For tempering:-
(a) 2 tablespoon ghee/refined oil.
(b) Half a teaspoon mustard seeds.
(c) 5-7 curry leaves.
(d) Two pinches of asafoetida (Heeng).
(e) ¼ teaspoon turmeric powder.
(f) ½ teaspoon red chilli powder.
10. Two tablespoons chopped coriander leaves.
Method
1. Cut the potatoes into small pieces (½ inch to ¾ inch).
2. Place all the ingredients from 1 to 8 all together in the pressure cooker.
3. Give two whistles and let the steam go off on its own.
4. Take oil /ghee and add mustard seeds, the moment they splutter, add the curry leaves followed by asafoetida and turmeric and a little red chilli powder for colour.
5. Pour it into the pressure cooker.
6. Gently mash a few cooked potatoes in the pressure cooker itself to thicken the curry.
7. Add the coriander leaves. Give one boil.
8. Serve with Pooris (Indian Bread) or rice or pav.
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