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 :).
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
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
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.
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 pieces2 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 oil1 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 leavesMethod
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.
Turn off the heat and garnish with coriander leaves.
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