Coriander & Potato Baaji

Semi mashed potato curry with loads of coriander leaves makes for a perfect accompaniment to poori or chapathi. What's more, this is a quick dish to make in your pressure cooker!

Course Accompaniment

Cuisine Mangalorean

Keyword Coriander, Potato

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 37kcal

Author Shireen Sequeira

Equipment

Pressure Cooker

Ingredients

2 medium-big potatoes approx 1/2 kg, peeled and cubed
2 medium onions approx 175-200gms finely chopped
2 small green chillies minced (adjust to taste)
1 inch ginger finely chopped
1 fat clove garlic minced
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1/2 cup coriander leaves finely chopped plus extra for garnishing
2 sprigs about 18-20 leaves curry leaves
Salt to taste
oil for frying

Instructions

Heat oil in a pressure cooker and add the mustard seeds. When they stop spluttering, reduce the heat and toss in the urad dal. Lightly fry for a few seconds until it turns golden.
Add the green chillies, ginger and garlic and fry for a few seconds. Add the curry leaves and chopped onions and fry till the onions turn pale (translucent). Toss in the turmeric powder, coriander powder and chopped coriander leaves.
Add the cubed potatoes,1-1/4 cups of water and salt to taste and close the lid. Cook the potatoes under pressure for about 4-5 whistles. Then turn off the heat and let the cooker cool down to room temperature and you are able to remove the whistle easily. Mix everything well.
Garnish with some more chopped coriander and serve hot with pooris or chapathis

Nutrition