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04/02/2014

Spicy Potato Curry | Potato Recipes

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If I would need to prepare a quick and tasty curry for flavoured rice, roti, dosas, this would be my first choice. Because potato is something which will be available almost everytime at home. And this curry can be prepared in less time and the freshly ground spices adds more taste and flavour to it. Other vegetables like cauliflower, mushroom, green peas, capsicum can also be added to it based on our choice. As I was in a hurry, I restricted myself by using just potato. Tasted awesome with babycorn pulao that I posted previously.
Ingredients
Potato 2 Nos (Medium Sized)
Onion 1 No (Chopped)
Curry Leaves A Strig
Tomato 1 No
Ginger A Small Piece (Chopped)
Garlic 2 Pods (Chopped)
Turmeric Powder A Pinch
Chilli Powder 1 Teaspoon
Coriander Powder 1 Teaspoon
Garam Masala 1/4 Teaspoon
Chopped Coriander leaves For Garnishing
Salt To Taste
Oil 1 Teaspoon

To Grind
Cashew 5 Nos
Poppy Seeds 1 Teaspoon
Fennel Seeds 1 Teaspoon
Grated Coconut 2 Teaspoons
Green Chillies 2 Nos


Preparation Method
  • Wash and boil the potatoes and peel off the skin and cut them into medium sized cubes and keep it ready.
  • Grind the ingredients mentioned under “To Grind” table and keep it ready.
  • Heat a pan and add oil, once it is hot, add curry leaves and allow it to splutter.
  • Add onion and saute till it turns into light brown colour.

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  • Add ginger, garlic and saute till the raw smell goes off.
  • Add chopped tomato and cook till it becomes mushy.
  • Add turmeric powder, chilli powder, coriander powder, salt and mix well.
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  • Add the boiled potato cubes and mix well and let it cook for a minute.
  • Add the ground mixture to it and mix well.
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  • Add water to the required consistency and bring it to boil. Let it get cooked for 3 – 5 minutes.
  • Finally sprinkle some garam masala, mix well and turn off the flame.

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  • Garnish with chopped coriander leaves and transfer it to a bowl and serve.
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