Potato curry.


The most favourite one for vegetarians and if it is cooked at homes it means there are guests or it is a special day . Nowadays non stick pans make this potato curry less oily . Yet we should eat in moderation and i make it a rule to buy it alternate weeks only .


Potato -5

Onion -2

Sāmbhar Powder – 2 tsp

Turmeric powder -1 tsp

Hing – 1 tsp

Ginger  -1 inch


Curry leaves

Mustard seeds -1 tsp

Jeera -1 tsp


Method: Wash and cut potatoes into four. Add turmeric powder , water to cover  it and cook in a pressure  cooker. Cut onion, Ginger .When the potatoes are cooked peel the skin and crumble them. Ina non stick pan or kadai add oil. Temper with mustard seeds, Jeera, Curry leaves. Add onion and sauté well. Then add ginger, potato, Sambar powder, salt and mix well. If very dry sprinkle little oil and cook in slow flame .Do not cover the pan . You will finally  get a roasted Potato curry with less oil and with the goodness of Hing  and  Ginger there will be no gastric trouble too. Goes well with Sambhar ,Mor Kuzhambu, rasam.




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