Tuesday, 16 February 2010

Dry Potato Curry

Potatoes are all time favorite to me. This curry is very easily cook in 10 mins.


3 medium Potatoes
For Tempering:
2 tbsp Oil, 2 pinch Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder,
1/2 tsp Ginger paste
4 green chilies or to taste, slit lengthwise
4-5 curry leaves
1/4 cup Cilantro, finely chopped
Dry Mango Powder 2 tsp
Green Peas 1 Cup
Salt to taste
1 tsp lemon juice (optional)
2 tbsp Cilantro for garnishing


Boil and peel potatoes, make small cubes (2 cm) or you can mash the potatoes.
Heat oil in a nonstick pan or Kadai. Add mustard seeds, allow to crackle. Add Cumin, Asafoetida, Turmeric powder.
Add ginger paste, green chilies and curry leaves. Also, add 1/4 cup Cilantro, saute for 5 to 10 seconds and add potato cubes and green peas. Mix gently with spatula. Do not mix vigorously, it could crumble the cubes.
Sprinkle salt to taste. Sprinkle dry mango powder . Cover the pan and cook over medium low heat for 5 to 7 minutes. Stir in between. Add lemon juice and mix well. Garnish with Cilantro. Serve Potato bhaji(curry) with Puri or Chapati or can be eaten with Naan as well.

Tip :
1) Adjust amount of chilies according to your taste

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