Potato Curry
Srilalitha Prasad’s Potato Curry (South Indian style)
2 large Potatoes (boiled/baked and cut into cubes or mashed if you are in a hurry!)
2 tblsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chana dal (lentil)
1 tsp urad dal (lentil)
½ tsp turmeric
3 green chillies (can be substituted with ¼ tsp red chillie powder, taste differs)
4 to 5 kari patta (bay leaves)
2 tsp salt
Heat the oil and add the mustard seeds. When they start to splatter add all the other spices. As the lentils start turning light brown, add the potatoes and stir. Spinkle salt, and cook for about 10 min on LOW flame. Leave it longer for a nice golden brown crust to develop (adds to the flavor).
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Potato Curry (serves 5) and spice powder for vegetable curries
Srilalitha Prasad
Spice Powder mix
Chana dal (Yellow gram) 1 cup
Urad dal Black gram) 1 cup
Red chillies whole ½ cup or about 1 table spoon of powdered chilly
Sesame seeds ½ cup
Peanuts ½ cup
Salt two tablespoons
Tamarind ¼ teaspoon
Stir fry the peanut + sesame and cool. Same with the grams + chillies and powder them first and then add the peanut + Sesame + tamarind + salt and powder them all together
Ingredients: For the curry:
Oil – 2 tablespoons
Potatoes – 4-5 medium
Onion – 1 medium chopped finely
Tomato – 1 large chopped finely
Asafetida – 1 pinch
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Yellow gram seeds – 1 teaspoon
Turmeric 1/2 teaspoon
Salt – 2 teaspoons
Water – 1 cup
Procedure:
- Cook, peel and mash the potatoes.
- Heat the oil in a pan and add the asafetida and the mustard seeds. After they splatter, add cumin seeds, turmeric and the yellow gram seeds. Lower the flame and take care not to burn the ingredients.
- When the gram seeds start turning to golden brown add the onions and fry until they become transparent.
- Add the tomatoes and cook for about 10 min until the tomatoes are soft.
- Add the mashed/cut potatoes, water, two teaspoons of Spice powder + salt
- Mix well and fry on low flame for about 10 min (until you notice that the curry starts becoming crisp at the bottom of the pan)
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Potato Curry Alternate version (serves 5)
Srilalitha Prasad
Ingredients: For the curry:
Oil – 2 tablespoons
Potatoes – 4-5 medium
Onion – 1 medium chopped finely
Tomato – 1 large chopped finely
Green chillies (spicy) 2-3 finely chopped
Asafetida – 1 pinch
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Fennel seeds – 1 teaspoon
Yellow gram seeds – 1 teaspoon
Turmeric 1/2 teaspoon
Salt – 2 teaspoons
Water – 1 cup
- Cook, peel and mash the potatoes.
- Heat the oil in a pan and add the asafetida and the mustard seeds. After they splatter, add cumin seeds, fennel seeds, turmeric and the yellow gram seeds. Add the green chillies. Lower the flame and take care not to burn the ingredients.
- When the gram seeds start turning to golden brown add the onions and fry until they become transparent.
- Add the tomatoes and cook for about 10 min until the tomatoes are soft.
- Add the mashed/cut potatoes, water, and salt
- Mix well and fry on low flame for about 10 min (until you notice that the curry starts becoming crisp at the bottom of the pan)
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