This potato masala curry is a recipe that Girija Paati makes for her brothers at least once a month. It's complex and simple at the same time. The trick is in the order of the ingredients being put in, but the simplicity comes from the ingredients themselves, that are common to most Indian kitchens.
Try this recipe and let us know if you love it as much as we do.
* Potatoes - 500gms
* Onions - finely chopped - 200 gms
* Tomatoes - finely chopped - 100 gms
* Sambar podi - 2 tsp heaped
* Red chilli powder - 1/4 tsp (optional, more for the natural colour)
* Salt - to taste
* Ginger - 20 gms smashed
* Garlic with peel - 20 gms - smashed
* Coriander - to taste
Seasoning / Tadka (all to taste)
* Mustard seeds
* Curry leaves
* Cooking oil of choice
1. Wash and pressure cook the potatoes for 4-5 whistles. Then peel and cut into big chunks.
2. Mince the garlic and ginger together in a mixie for one round. It should be coarse, not a paste.
3. Add oil in a kadai and heat. Make a tadka of mustard seeds and curry leaves.
4. Add in the onion and fry well. Add salt to taste.
5. Pop in the tomatoes and cook till all the water is dehydrated.
6. Then add the sambar podi, and more salt if required, along with some water. Cook till the raw smell disappears and the water has evaporated.
7. Pop in the potatoes and mix well. Add more oil to help it to fry.
8. Once the dish is well cooked, top with the ginger garlic mixture and the coriander and cook for a few minutes.
9. Cover and leave for a while so the fragrance is retained.
10. Serve hot and with love.
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