Friday, November 3, 2006

Basic potato curry







Yesterday, I didn't have enough vegetables to cook anything special for dinner. But lucky me, I had potatoes, onions, and tomatoes. What more do I want, as my husband's dinner would be fulfilled with his favorite vegetable - potato:) .....so I decided to post it here as a bachelor recipe, because my husband also used to prepare this when he was a bachelor. So here I am including one of the simplest curry anyone new to the kitchen could make:) , its that simple.

Ingredients:
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  • Potato : 1 large no
  • Onion: 1 large no
  • Tomato: 1 large no
  • Turmeric powder: 1/4th teaspoon
  • Chilli powder: 1/ teaspoon
  • Coriander powder: 1/2 teaspoon
  • Asafoetida (hing): 1/4 th teaspoon
  • Mustard seeds: 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Fenugreek seeds: 1 teaspoon
  • Garlic: 1 small piece
  • Ginger: i small piece
  • Curry leaves for garnish
  • Oil
  • Salt

Method:

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  • After cleaning the vegetables, cut all the vegetables into very small pieces.
  • Heat a tablespoon of oil in a vessel. Add mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Add minced garlic, onion, and tomato.
  • Stir for 2 minutes
  • Add the rest of the ingredients except for the potatoes. Keep stirring uniformly
  • When the onion and tomatoes cook well, they form a paste. At this point add the potatoes and stir well. Add 1 cup water and keep the flame to medium.
  • Cover the vessel and wait until the potatoes are cooked. This can be tested by pricking with a knife or fork, if the potato crumbles and falls apart easily, it means, it is cooked
  • Garnish with coriander leaves
  • Serve as side dish along with chappathi , or rice

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