Ingredients
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3 -4 small Boiled potato cubes
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1 medium Onion Sliced
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1 medium Tomato sliced
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1/2 tspn Ginger, garlic, green chilli paste Fresh
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few curry leaves
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3/4 tspn kasuri methi
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1.5 tbsp Hung curd
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Salt
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1 tspn Honey
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1.5 tspn Kashmiri chilli powder
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as per taste Red chilli powder
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1 tspn Coriander powder
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1.4 tspn Jeera powder
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1/2 tspn Marathi garam masala
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water
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3 tbsp oil
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few mustard seed
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few jeera
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1 bay leaf
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few coriander leaves fresh
Directions
Potato recipes are very common, simple and can be found in everyday dishes. Still, we don’t feel like getting rid of it. The reason potatoes are just yum is no matter how you eat them, even when they’re raw.
Potatoes are an excellent source of potassium and regulate the blood pressure when consumed in moderation. They also help build our muscles. But after having potatoes, it is a must that we take a good walk or exercise on a regular basis so as to avoid the accumulation of flatulence.
Here is an everyday potato dish that can make your day much more satiating yet without consuming much time.
Recipe:
- In a wide-open pan, heat oil, splutter mustard seeds, jeers, and bay leaf.
- Add thinly sliced onion. fry until golden brown.
- Then goes freshly ground ginger, garlic, and green chili paste. Curry leaves and kasuri methi will go in the oil as well.
- Add tomato. Remove the skin of the tomato; don’t forget this step—it makes a lot of difference in taste.
- Basically, we will infuse the oil with the required flavors before adding in any spices.
- Add boiled potatoes cut into cubes to this mixture, and fry in the oil until they change to a golden color.
- Add all the spices as mentioned in the index and adjust salt. Add a dash of honey to balance the acidity of curd.
- Now gently add the well-beaten curd right on top of the gravy and simmer on the stove at this stage.
- Add a little bit of water, cover and cook for 10 mins. The oil will be seen separating at the edge of the pan.
- Let the masala become dry, but don’t let it stay too long in the pan; it should not stick to the pan, or else all flavors might be lost. Just keep giving it a stir every 2 mins while covering and cooking.
- Garnish with finely chopped coriander leaves. Serve hot with poori or chapati.
This can be used as stuffing between two pieces of bread or can be used as a filling for tacos.
Some of my other potato recipes, which go well with chapati/Indian flatbread, are:
