A simple, no-fuss curry, a regular at home, particularly during, crazy weekday mornings. I need to get boxes packed before 6:45 in the morning. When i plan my day the previous night, the day goes well without any hurry-burry. There are days, where i enter my kitchen blank, totally blank. With no planning, I will run here and there, like a headless chicken.
Those mad days, this potato curry is my rescue. It takes only 15 minutes to make, while the curry is simmering, you can roll the roti’s and pack. I have crazy potato lovers at home, so this curry is a big hit always. Try this subzi and let me know how you liked it.
4 nos medium potatoes, peeled and cut into cubes
1 large onion, chopped fine
2 cloves of garlic, minced
1 large tomato, chopped fine
2 teaspoon homemade sambhar powder or (1 teaspoon red chili powder & 1 teaspoon coriander powder)
salt to taste
2 teaspoon oil( i used gingely oil)
½ teaspoon mustard seeds
a generous pinch of hing
a generous pinch of turmeric powder
a sprig of curry leaf
- In a kadai/pan, heat oil given under Tempering, splutter mustard seeds, add hing and curry leaves. Saute for a minute.
- Add chopped onions and garlic, and saute until onions turn translucent. Now add tomatoes and potatoes together.
- Add turmeric powder, sambhar powder and salt along with ½ cup of water. Cover and cook in a simmer flame for 15 minutes.
- Remove the cover, the potatoes will be cooked by this time. Check the consistency of the side-dish, it should be a little saucy and not runny. Add fresh coriander leaves. take it off the stove. Serve it along with Roti’s even with dosa.