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.
