Towards the end of the Lent that just passed by, I had tried my hand at a ton of veg recipes. Sadly I couldn’t post all of them before Easter but it’s never too late to post them now. There is always a need for new veg recipes in my house as we eat them as a routine, whether anyone likes them or not. However, I am aware that most vegetables don’t get as much appreciation or attention as potatoes do, so I try to make them often in one way or the other, cooked by themselves or into a non vegetarian dish. I love adding potatoes to chicken, meat or fish curries and even in the minced meat preparations. This time I decided to make a curry by itself, something that would tide us through when there was no special non veg dish and something that would go very well with chapathis. This simple potato curry has a yogurt base that makes it nice, creamy and delicious. The son enjoyed it for 3 meals at a stretch. Like I mentioned before, he will opt for vegetables over fish any day.
And hey, before I forget, let me ask you, what kind of recipes would you like to see on the blog in the upcoming days? I do have a lot of recipes that I will post whenever I get the time, perhaps more than two on some days and maybe none on other days – from now on I will be focussing on clearing up my recipes in draft before my next trip to Mangalore where I hope to learn more recipes from my family. Thanks to everyone who has taken the time to write to me. I will reply to each and every mail as and when time permits and attend to queries on an urgent basis. Do write in at [email protected] and send me a picture of a dish you’ve tried. I will post the pictures in my folder for tried and tested recipes on Facebook.
This simple potato curry has a yogurt base that makes it nice, creamy and delicious. You can serve this with plain rice, pulao or chapathisPrint Pin Rate
- 500 grams potatoes peeled and cubed
- 250 grams onions finely chopped
- 1 medium-big tomato finely chopped
- 1/2 cup thick yogurt curds, whisked till smooth and creamy
- 1/4 teaspoon fennel saunf or aniseed (vilayti saunf)
- 1 inch ginger finely chopped
- 2 teaspoons red chilli powder adjust to taste
- 1/2 – 3/4 th teaspoon pepper powder adjust to taste
- 2 tablespoons coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- salt to taste
- oil for frying
- 1 tablespoon chopped coriander to garnish
- Heat oil in a heavy, wide-based kadhai or pan and toss in the aniseed/fennel seeds. Next add the chopped onions and ginger and fry until the onions turn translucent/ pale. Add the potato cubes and stir fry on a medium-high heat for 2-3 minutes
- Reduce the heat and add the powders – chilli, pepper, turmeric, coriander, garam masala, stirring constantly until well coated. Fry the potatoes in this mixture for 4-5 minutes
- Add the chopped tomatoes, salt to taste and mix well. Pour in 1/2 cup of water, reduce the heat and let the potatoes cook till tender but not mushy.
- When the potatoes are cooked turn off the heat (or remove pan from heat) and add the whisked yogurt/curd and give it a quick mix – it is important that you are quick at this. If let to boil the yogurt can curdle.
- Let the yogurt mixture settle in for at least 10-15 mins to help the potatoes absorb the flavours. Then serve hot with chapathis or rice.
The nutritional values are only indicative.
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