Monday, July 20, 2015

Posted by Mala at 2:00:00 AM No comments
This potato curry is a treat for the eyes and mouth. Roasted to golden colour, firm, but soft inside, this curry is a real delicacy, if made in the right way.

Small potatoes - 1 Kg (2.2 Lbs)
Chilli  powder - 1tsp
Salt to taste
Hing powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Cooking oil - 5-6 tbsps
Mustard seeds - 1 tsp
Fresh curry leaves, - handful

Recipe Cuisine: South Indian; Category: Dry Curry
Prep time: 15mts to cook, 2 hours to refrigerate; Cooking time: 30 mts
Serves 6

Pressure cook the potatoes, without water, and keep aside for cooling.

Put them in a colander, run cold water over them, and leave them aside. After they cool down completely, you can peel them, cut into halves(I never roast them as whole, because the chilli and salt will not get into them), and refrigerate for 2-3 hours, so that they will solidify well, and become firm.

In a broad, flat bottomed pan, keep oil, season hing powder, mustard seeds and curry leaves, after they splutter, add the refrigerated potatoes.

 Then add the chilli powder and salt, and gently toss them. Then, keep on low flames, and you can walk here and there,do your other work, but not forgetting the potatoes, having them in mind, going to toss and turn them once in 10 minutes......., you have to have the patience  roast them, atleast for 1 to 1 1/2 hours..

                                                                    Half done

                                                       Roasted beautifully.

This is a favourite of all in my family, and my children say, nobody makes potato curry like this!
What more compliments a Mom needs????

* I have seen many people, hurriedly cooking the potatoes, and dropping them when they are hot, into the pan. This will make the potatoes soft and soggy.
*Infact, for the next day's lunch, the previous evening itself, I boil the potatoes, peel them, and shove  into the fridge, and it gives me amazing results.


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