Spicy Potato Curry
A tasty potato curry, goes well with Dosa / Idli / Rotis / Puri … (without onion & ginger - garlic paste)
Serves: 2 – 3
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
1 teaspoon red chilli powder
1 pinch turmeric powder
2 pinches hing (asafoetida)
¾ teaspoon salt (or to taste)
2 tablespoon tomato puree (30 ml)
3 potatoes, peel off the skin and cut into desired shape & size
1 cup (200 ml) water
Heat oil in a pressure cooker on medium heat. Add mustard seeds. When they crackle, add jeera and fry for 1 minute on a low heat.
Add red chilly powder, turmeric powder, hing, salt to taste, tomato puree, potato pieces and 1 cup (200 ml – 225 ml – water level should be ½ inch above potato pieces) water. Stir all the ingredients well.
Close pressure cooker lid. Pressure cook on high heat till 3 whistles, then reduce the heat to medium and cook for 3 minutes or until done / potato pieces well cooked / gravy thickens. Do not open the pressure cooker lid immediately. Allow the cooker to cool naturally. Serve hot with dosa / idli / rotis / puri / neer dosa …