Monday, October 10, 2011

Spicy Potato Curry


INGREDIENTS:
  • Potatoes (peeled and cut into cubes)  - 2 nos
  • Red onion (chopped) -1 (medium size) 
  • Tomatoes (chopped ) -1 
  • Tamarind - a small lemon size
  • Chopped Coriander leaves - 2 Tbsp
  • Dry Red chillies  - 2 
  • Garlic paste -1/2 tsp
  • Mustard seeds -1/4 tsp
  • Fenugreek seeds - 4
  • Asafoetida powder-1/4 tsp
  • Butter-2 tsp
  • Oil - 2 tbsp
  • Turmeric Powder-1/4 tsp
  • Chilly Powder-1 tsp
  • Corriander Powder-1 tsp
  • Cumin Powder-1/2 tsp
  • Black Pepper Powder-1/4 tsp
METHOD:
  • In a Thick Bottomed Kadai /Pan, heat 2tbsp of oil.
  • Add mustard. when it splutter add fenugreek seeds, garlic paste and dried red chillies. fry them well.
  • Now add finely chopped onions, saute them till they turn translucent. 
  • Now add finely chopped tomatoes.
  • Saute the tomatoes along with onions, till they mix up along. You have to saute for atleast 3-4 minutes, till they mix up.
  • Now add salt to taste and all the powders as turmeric powder, red chilli powder, coriander powder, cumin powder, asafoetida powder and pepper powder. Fry them well for 2 minutes, till the oil comes out separately.
  • Now add cubed potatoes and mix them well with the masalas. If you want you can cook cubed potatoes with pinch of turmeric powder, enough salt and water in a pressure cooker or another pan, and then add to the masalas.*I am doing the same.
  • Now add 3tsp of Tamarind water and close the kadaai with a lid. Slower the flame. Allow the potatoes cook well.
  • After10 minutes, open the lid, add the butter and close the lid.

  • After 5 minutes, the potatoes would have cooked, and the spicy potato curry is ready to serve.
  • *If you add cooked potatoes to the masalas, add tamarind water, cover it and cook it for 5 minutes , now open the lid, saute well and add butter and close the lid. 
  • After 3 minutes open the lid, saute well and the curry is  ready to serve.
  • Garnish tasty Spicy potato curry with coriander leaves.


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