Thursday, October 14, 2021

Posted by Mala at 10:00:00 PM 3 comments

 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











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