Potato Recipe Series, 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:
- 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
- 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
- Heat oil in a wok and add mustard seeds, cumin seeds, dry red chillies, curry leaves and Hing/Asafoetida.
- When mustard seeds start to pop, add finely chopped onions and fry for 2-3 minutes on medium heat.
- Next, add ginger-garlic paste and fry for 2 minutes until onions turn light brown in colour.
- Mix in diced potatoes and continuously stir for a minute or two.
- 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.
- 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.
- Sprinkle little more water if needed and cook for another 3-5 minutes till the potatoes are cooked thoroughly.
- Add lime/lemon juice and remove from heat.
- 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)