Spicy Potato Curry
It’s an easy and tasty curry, goes well with Idli, Dosa, Puris and it doesn’t contain garlic and onion.
1 tablespoon oil
½ teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
3 – 4 potatoes (medium size), cut into cubes
½ teaspoon salt (or to taste)
½ teaspoon hing (asafoetida)
1 cup (200 ml) water
Separately boil potatoes and keep aside.
In a small bowl, dilute red chilli powder and turmeric with 1 tablespoon water and keep aside.
Heat oil in a pan on medium heat.
Add mustard seeds. When they start to splutter, add jeera. Now lower the heat and add diluted red chilli powder and turmeric powder. Stir well on a low heat for 2 minutes until the water completely absorbed.
Add cooked potatoes, water, hing and salt to taste. Gently mash potatoes with the base of the ladle. Then the curry will be thick and creamy. Cover with a lid and cook on a medium heat for 15 minutes. Serve with idli / dosa / poori..