Curried Potatoes



I always have potatoes in the pantry … well besides some onions and garlic. Potatoes are handy when you need it to accompany any dish as a side or when you want it as the main meal. You can never go wrong with a potato recipe AND it is very filling, so all those empty tummies can be filled up really quick. I made this for a lunch meal in about 20mins. I woke up and headed off to work, and then at 11:30am when the tummy starts talking to you about food I realized I made no lunch LOL! I zoomed out at 12:00pm and put this recipe together in my head as I walked home. 12:05pm I chopped up the potatoes and here is how the rest of the dish came together ….

Ingredients:

  • Potatoes: 3 medium chopped into cubes
  • Onion: 1 large diced
  • Ginger: a small piece minced fine
  • Garlic: 3 cloves, minced fine
  • Green chillies: 2 slit lengthwise
  • Curry Powder: 1 – 2 tbsp
  • Paprika / chilli powder: 1 tbsp
  • Mustard seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Coriander leaves: freshly chopped
  • Oil
  • Salt to taste

In a pressure cooker, add the potato cubes and cook until the potatoes are cooked through. Should be about 3-4 whistles.

In a separate pot, add the mustard and cumin seeds to some oil. When the mustard starts sputtering, add the onions, minced ginger and garlic, the green chillies and sauté. Once the onions go soft, lower the heat to low, and add the masala powders and cook until the raw smell of the masala gone has gone.

By this time, your potatoes should be cooked and the pressure in the cooker should have been gone. Add the potatoes to the masala mixture and slowly with a spatula turn the potatoes in with the masala mixture. Try not to mash the potatoes. The fire will be on low this whole time.

When it is well coated, add the freshly chopped coriander, and let it rest for a few seconds before you serve.

I served this with some home made chappathis.

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