Potato Curry

The humble Potato. This vegetable can be transformed into a variety of dishes. It has a place in almost all cuisines of the world. A most liked vegetable, easy to cook and tasty even with just a pinch of salt and a hint of butter. My favourite way to cook this vegetable the Indian way is to make a roasted dry curry with just the right amount of chilli powder and salt. This dish serves as a great side to rice and dal, chapathi, puri or even just plain rice.

Ingredients:
5 or 6 Potatoes (Boiled, peeled and cubed)
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
Salt to taste

For Seasoning:
4 tbsp Oil
1 tsp Mustrad seeds
1 tsp Urad dal
a few curry leaves
a pinch of Hing (Asafoetida)

Method:
1. Cook the Potatoes in a pressure cooker. Cool Peel and chop into cubes.

Boiled, Peeled and Cubed Potatoes

2. In a pan, heat the oil. Add the mustard seeds. Allow them to splutter. Then add the urad dal, hing, curry leaves and the bolied, chopped potato cubes.
3. Add Salt, red chilli powder and turmeric powder. Mix gently until all the potato cubes are well coated.
4. On medium heat, roast the potato curry stirring gently in between until all cubes are well roasted. Drizzle oil on and off if needed.
5. If roasted patiently (takes atleast 1/2 hour) the potatoes will be nice and crispy.
6. Serve hot with rice and dal.

Potato with seasoning and dry powders

Delicious Potato Fry along with Rice and Dal