Potato Curry
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
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4 potatoes, peeled and boiled
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1 T. oil
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1 teaspoon cumin seeds
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1 teaspoon mustard seeds
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1 teaspoon urad dal
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1 teaspoon chana dal
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1 dried red chili
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1 stem curry leaves
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Pinch of hing/asafoetida
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1 onion, thinly sliced
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1 green chili, finely diced
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1 inch piece of ginger, grated
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½ teaspoon turmeric powder
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2 teaspoons freshly squeezed lemon juice
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2 stems cilantro leaves, finely chopped
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Salt to taste
Directions
Peel potatoes and cut into cubes. Boil until soft.
In a medium sized pan, heat 1 T. Oil and add cumin seeds, mustard seeds, urad dal, chana dal and red chili. When mustard seeds start to pop, add curry leaves and hing and fry for one minute.
Add thinly sliced onions and fry until translucent. Then add chopped chili and ginger and fry for one minute.
Add the boiled potatoes and turmeric. Mash the potatoes until you have a chunky mix. Don’t overly smash potatoes.
Squeeze the lemon juice, chopped cilantro and salt and stir to mix. Taste for more salt.
Serve with dosa, rice or chapathis.
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