Potato Curry
A flavorful potato curry perfect for serving with rotis, puris, dosas, or as a side dish with rice. This dish features tender potatoes cooked with aromatic spices and a rich tomato-onion gravy.
Ingredients
- 6 units Potatoes, medium-sized (Medium size)
- 3 units Onions, medium-sized (Medium size)
- 3 units Tomatoes, medium-sized (Medium size)
- 1 teaspoon Ginger garlic paste
- 2 tablespoons Oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 sprig Curry leaves
- 1 teaspoon Salt
- 0.5 cup Water
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Instructions
- 1Peel the potatoes and cut them into small cubes. Boil the potatoes with a pinch of turmeric and red chili powder until they are well cooked. Alternatively, you can boil the potatoes whole, peel them, and then mash them.
- 2In a kadai, heat the oil and add mustard seeds and cumin seeds. Once they begin to splutter, add the chopped onions and ginger-garlic paste. Sauté until the onions become translucent. Add turmeric powder, red chili powder, and curry leaves, and continue to sauté. Add the chopped tomatoes and cook until they are well mashed.
- 3Add the boiled potatoes to the kadai. Pour in the water and add salt. Stir well to combine. Cover with a lid and cook until the gravy thickens to a semi-thick consistency. The potato curry is now ready to be served.
