2 - in 1 Spicy Potato Curry, how to make a flavorful curry which serves 2 purposes

 Why this is 2 - in 1???

This lovely potato curry will go very well with all South Indian kuzhambus and Rasams and also can be served as a dry curry for rotis and poories...My other Dry curry varieties..

Thanks to my daughter for pointing out to me that I have forgotten to document this family favorite recipe!!!

Here are my other Potato curry varieties

Potato white podimas curry

Spicy potato podimas

Fresh potato masala curry

Potato roast

Ingredients

Potatoes - 3-4

Onions - 2, chopped fine

Curry leaves - a few

Chilli powder - 1 tsp

Salt to taste

To season

Cooking oil - 3 tbsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner

Prep time: 10 mts; Cooking time: 25-30 mts(since slow roasting is required)

Serves 2-3

Potatoes cut into halves and pressure cooked

Then cubed, after removing the skins, and refrigerated for minimum 30 minutes(this helps to get the potatoes well roasted)

Pan heated with oil, turmeric, hing powders and mustard seeds seasoned

Then the finely cut onions and curry leaves added

and sauteed till the onions turn translucent

And...here comes a small tip!!!!!! If you add the chilli powder and salt at this stage ONLY, the potatoes get the beautiful golden color!!!

Saute well

Now, the cubed potatoes, which have been refrigerated, are being added

and roasted on slow fire

till they turn crisp and golden. Here comes another tip!!!!!! after roasting it for sometime, switch off...then just before serving, please roast slowly for another twenty minutes, and you get the amazing color!

This post first appeared in www.malpatskitchen.com

Categories: Side dishes for rotis & poories, South Indian Curries