- Potato - 3 (medium size)
- Onion – 1
- Tomato – 1 , medium
- Red chilly powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Meat masala – 1/2 tsp
- Turmeric powder - 1/4 tsp
- Mustards seeds – 1/4 tsp
- Urad dal – 1/2 tsp
- Bengal gram dal(kadalai paruppu) - 1 tsp
- Curry leaves - few
- Coriander leaves , chopped – 2 Tbsp
- Oil - 2 tsp
- Salt - As required
METHOD:
- Peel off the Potatoes and cut in to small cubes.
- Keep the cubed potatoes in cold water to avoid browning.
- Slice the Onion length-wise.
- Cut the tomato into cubes and grind them in a mixer to get smooth paste.
- Transfer tomato paste to a bowl and keep it aside.
- Heat 2 to 3 tsp of oil in a pan.
- Add Mustard seeds, Urad dal and Bengal gram dal. Once it splutters, add Curry leaves.
- Fry it for a minute.
- Now add sliced Onion.
- Add all the powders, meat masala , salt and mix it well.
- Cook the Onion till it turns into soft and transparent.
- Then add the potatoes and 2 cups of water , close the lid and allow them to cook for 10- 15 minutes.
- When the gravy become thick and the potatoes cooked well, add the tomato paste to this and cook for 3- 4 minutes.
- Check for the salt and mix everything well.
- Add more water if you need.
- This depends on the consistency of the curry you required.
- Low the flame and cook mix for 3 to 5 minutes.
- Finally Garnish the Thick Potato masala with Coriander leaves.
