FRESH MASALA POTATO CURRY, how to make potato curry with fresh masala

This special curry is my Salem home special...nobody else makes this kind of curry, I used to think......
Oh..no...there is a small change...just now, my niece tells ,me  her m-i-l used to make this curry...
so, let's call this a Salem-Palakkad special curry, ok??
 Potatoes get the aroma of the fresh spices and it is so tasty. And it is ideal for rotis as well as rice, sambar etc.
Please look into my Glossary for any unknown terms

Ingredients

Potatoes - 4,peeled,  pressure cooked, cooled and cut into cubes

Onion - 1, chopped fine

Red chillies - 3-4

Coriander seeds - 2 tbsps

Turmeric powder - 1/2 tsp

Salt to taste

Curry leaves handful

For seasoning

Cooking oil - 3 tbsps

Mustard seeds - 1 tsp

Jeera/Cumin seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Lunch/Dinner

Prep time: 10 mts; Cooking time: 20 mts

Serves 2

Pressure cooked potatoes cubed

Coriander seeds and red chillies loaded into blender jar

First blend to a coarse powder

Then add some water, and blend to a fine paste

Heat a non stick pan, add oil and season the above mentioned things

Then add the chopped onion and curry leaves

Now, add the potato pieces, salt to taste and the ground paste of coriander seeds and red chillies

Mix well, keep flames on the lowest and keep roasting them

Well roasted

Serve this delicious curry with soft phulkas

This post first appeared in www.malpatskitchen.com

Notes

* Potatoes can be crumbled like podimas and added too.

*If you want the curry to be on the softer side, then sprinkle few tbsps of water, while roasting them.

Categories: Dry Curries for Rotis, South Indian Curries