Skip to main content

Potato curry - 1

This is a simple potato gravy curry that goes well with poori or chapathi or Naan. Really simple to make and tastes really good.
This dish I learned from my mother-in-law. She is a pure vegetarian and she cooks some awfully good vegetarian dishes and sweet delicacies. Of all I love her mysore pak even though I am not a big fan of sweets. That is how good she makes mysore pak. Well I think I am going off track here ..
Back to this recipe, the first time I ate this curry with poori I was surprised how tasty it was from very minimal ingredients. From then this is/was my side dish whenever I make poori at home :).

Ingredients

2 big potatoes peeled and cubed to small pieces
2 green chillies
1 medium onion
1/2 tbsp ginger garlic paste
1/2 tbsp red chilli powder (as for your spice level)
1 tsp garam masala
1 tsp coriander powder
1/4 tsp nutmeg powder
1 tbsp besan flour
2 to 3 tbsp milk or water
2 tbsp oil

For Tempering

1 tbsp oil
1 red chilli
1 tsp mustard seeds
1 tsp urad dal
1 tap chana dal
1 tsp cumin seeds
pinch go turmeric
pinch of Asafoetida/hing (Inguva)(Optional)
5 to 6 curry leaves  

Garnish

Handful of coriander leaves

Method

In a small bowl mix the besan flour and milk and keep aside.
Heat oil in a pan. Add in the rempering except for the curry leaves and let them splutter. Add in the curry leaves and let them splutter.
Add in the onions, green chillies and salt and fry till onions are translucent and golden brown in color. Add in the ginger garlic paste and fry for a minute. Add in the coriander powder, nutmeg powder, red chilli powder and fry for another minute. Now add in the cubed potatoes and 2 cups of water. Cook covered till the potato pieces are fork tender. If not add another half cup of water and let it cook.
Now take a potato masher or big wooden spoon and mash some of the potato pieces. This is the important step because the mashed potato pieces form the base for the gravy. 
Add the garam masala powder give it a good stir. Add in the besan milk mixture and let the gravy thicken.
Turn off the heat and garnish with coriander leaves.

Comments

Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m

Baklava

Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo