Potato Recipe Series, Curried Potato

Curried Potato

The hearty potato is a very common and much loved legume. Versatile, forgiving, savory and even sweet — there’s so much more to this simple, unassuming spud. Winter is potato season for us since it’s hearty and is usually the main ingredient to many cold weather dishes.

Curried Potato is a great side to a make any meal a hearty and flavourful one. We recommend it with barbecued meats, or keep it simple and eat it alone as a main with roti/flatbread.

Curried Potato Recipe:

Ingredients

  • 3 large Potatoes, scrubbed, washed, peeled and diced into ½ inch cubes
  • 1 medium Onion, finely chopped
  • 1 teaspoon Ginger-Garlic Paste
  • 1-2 tablespoon Coriander Leaves, finely chopped
  • Salt to taste

Spices Used:

  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Dry Mango Powder or 1 tbsp Lemon Juice
  • For Tempering:
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Jeera/Cumin Seeds
  • 1 Dry Red Chillies, broken
  • Few Curry Leaves
  • A big pinch of Hing/Asafoetida
  • 2 tablespoon Oil

 

Instructions

  1. Heat oil in a wok and add mustard seeds, cumin seeds, dry red chillies, curry leaves and Hing/Asafoetida.
  2. When mustard seeds start to pop, add finely chopped onions and fry for 2-3 minutes on medium heat.
  3. Next, add ginger-garlic paste and fry for 2 minutes until onions turn light brown in colour.
  4. Mix in diced potatoes and continuously stir for a minute or two.
  5. Add all the spices listed one-by-one along with salt to taste and mix them well to coat every potato piece. If using lime/lemon juices save it till the end.
  6. Sprinkle a little water, cover the wok and cook for 5-8 minutes. Give it a good stir in between to prevent the potatoes from sticking to the bottom of the wok.
  7. Sprinkle little more water if needed and cook for another 3-5 minutes till the potatoes are cooked thoroughly.
  8. Add lime/lemon juice and remove from heat.
  9. Mix in finely chopped coriander and serve it hot with rice or any Indian flat breads.

 

This article is featured in Halal Food Magazine, Winter 2015 (issue 3)

By: January 24, 2015

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