Skip to main content

Potato Curry

 

Potato Curry


This is a tasty curry of slow cooked potatoes and onions. The spices blend well with the potatoes and the result is a mouth-watering curry that tastes awesome with hot rice and ghee.


Ingredients:

 

½ Kg Potatoes

2 Cups Diced Onions

½ Tsp Turmeric Powder

1 Tsp Ginger Garlic Paste

2 Tsps Chilli Powder

2 Tsps Coriander Powder

1 Tsp Garam Masala Powder

1 Tsp Cumin Powder

Salt to Taste

4 Tbsps Oil


Let’s get started:

Wash and peel the potatoes. Cut into small cubes.

Heat oil in pan and add the potato cubes and fry on high heat till the potatoes are heated through. Lower flame to low and cook covered till partially cooked.

Add salt, turmeric and diced onions and mix well. Cook covered on low heat ill the onions are translucent. Mix occasionally. Don’t add any water. The potatoes and onions will cook in the moisture released and in the oil.

Add the ginger garlic paste, chilli powder, coriander powder, cumin powder and garam masala powder and mix well. Sprinkle a few drops of water to get the masalas to mix well and coat the potato pieces.

Cover and continue cooking on low flame till the raw smell disappears and the oil starts separating from the sides of the pan and the potato pieces soft.

Garnish with coriander and serve hot with rice.

 

 

 

 

Comments

Post a Comment

Popular posts from this blog

Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai)

 Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai) Anyone living in Bangalore will be very familiar with the avarekai festival. When in season, this peeled Hyacinth bean is used in almost every dish possible, be it savoury or sweet. It is used in curries, dosas, sweets and snacks.  The hyacinth beans are known as Avarekai in Kannada, Pithiki pappu or Anapa Ginjalu in Telugu and Mochakai in Tamil. The beans are shelled and then the beans are soaked in water for a couple of hours and then the outer covering of the beans removed, revealing a pale green bean. This is a very delicate and nutritious bean that can be cooked in a variety of ways.  In Bangalore, these are available peeled and have to be used on the same day. I have used this Bangalore special vegetable in a typical Andhra style curry. This is a hot favourite in our house and during the season, we make it as frequently as we can source it. Ingredients: 1/2 Kg peeled Avarekai  1 1/2 cups diced Onions 2 La...
Post a Comment
Read more

Kamsu Pitta Fry ( Quail Bird Fry)

Kamsu Pitta Fry ( Quail Bird Fry) One of the most unique dishes of Andhra is the Kamsu Pitta Fry. Kamsu Pitta is known in English as Quail Bird. These birds can be cooked whole or cut into bite sized pieces ( as I have done in this recipe). Since the birds are very small and tender, there is very little meat and one has to chew them with the bones. Quail is a good source of protein and minerals.   It is low in Sodium and rich in Vitamin B6, Iron and Zinc. Above all, it is very tasty. Ingredients: 2 Quail Birds ( Kamsu Pittalu) – ( Without skin and cut into bite sized   pieces) 1 Cup diced onions ( made into a paste in the blender) 1 Tsp Ginger Garlic Paste 1 Tsp Chilli Powder ½ Tsp Turmeric 1 Tsp Dhania Powder ( Coriander Powder) ½ Tsp Garam Masala Powder 3 + 1 Tbsps Oil ( I used Sunflower refined oil) 3 Cloves Garlic 1 Sprig Curry Leaves Let’s get started: Heat a pan and pour in 3 Tbsps Oil. Add the Onion paste, Turmeric powder and salt and fry...
Post a Comment
Read more

Andhra Gongura Pachadi

Andhra Gongura Pachadi An Andhra meal is not really complete without the quintessential Gongura Pachadi. Easy to make and loaded with iron, vitamins, folic acid and anti-oxidants, this tangy leaf ( Sorrel Leaf) is used in many dishes in Andhra – the most famous being Gongura Pappu, Gongura Pachadi and Gongura Mutton. Gongura Pachadi is made in many ways in different parts of the state – all taste good. This is my recipe. Ingredients: 2 cups tightly packed sorrel leaves (Washed well and sun dried for about 10 to 12 hours) 1 Tsp Cumin seeds 1 Tsp Fenugreek seeds 10 dried red Chillies 3 Green Chillies 1 tbsp Tamarind pulp Salt to taste A pinch of Turmeric 3 Tbsps Oil For tempering: 1 Tbsp Oil 1 Tsp Mustard seeds ½ Tsp Urad Dal 1 sprig Curry Leaves 6 cloves Garlic – Peeled Let's get started: In a pan, pour 3 tbsp oil and on a medium flame fry 1 tsp cumin seeds ,1 tsp fenugreek seeds and 10 dried red chillies till they are well fried. Do not let t...
4 comments
Read more