Friday, 29 August 2014

Plain Potato Curry


Plain potato curry is spicy and tasty. It can be made very quickly.

Ingredients: (serves two)
Potato – medium sized, 3no
Onion – 1 no, chopped
Oil – 1 tablespoon
Mustard seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Chilli powder – ¾ teaspoon
Salt – ¾ teaspoon (adjust to taste)
Curry leaves – a few (optional)
Plain Potato Curry
Method: Wash potatoes and place them in the pressure cooker. Add one teacup (150ml) of water. Close the lid and cook on medium flame. Check if the steam escapes through the nozzle, and then place the weight. After pressure builds up and the cooker starts to whistle, keep the fire on for 5 whistles. Switch off the fire. Wait for the pressure to subside and then open the lid. Cool the potatoes by running through cold water. Peel the potatoes, cut them into cubes and keep aside.

Heat oil in the kadai/wok, add mustard seeds and when they start to sputter, add chopped onion. Fry till the onion pieces become transparent. Add potatoes, chilli powder, turmeric powder and salt. Mix well and cook on medium flame for 3 minutes. Switch off the fire. Garnish with curry leaves. Microwave tortillas or heat ready-to-eat chappati on the tava. You may eat potato masala with tortillas, chappatis, sambar rice, kuzhambu rice or dhal rice. 

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