Name: Potato Curry recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: Potatoes – 3-4 peeled and diced; For tempering – Oil – 1 tbsp.; Cumin seeds – 1tsp; Onion finely chopped – 1 medium; Green chilies – 1 roughly chopped; Tomatoes – 2 large finely chopped; Turmeric powder – ¼ tsp; Asafoetida – ½ tsp; Cumin powder – 1/4 tsp; Coriander powder – ½ tsp; Red chilli Powder – 1 ½ tsp; Garam masala – 1 tsp; Salt to taste; For green paste – Coriander leaves roughly chopped – 1/4 cup; Garlic cloves – 3; Grated Ginger – 2 tbsp.; For garnishing - Finely chopped coriander leaves – ½ tbsp.

ABOUT Potato Curry RECIPE

Potato curry is a quite popular in all regions of India. Potatoes are cooked with onions and tomatoes and seasoned with lots of masalas. It tastes amazing and goes very well with Puri, Bhatura or Nan. In Maharashtra it is cooked in every household in various ways and consumed on regular basis.

Ingredients Serving: 5

Potatoes – 3-4 peeled and diced
For tempering – Oil – 1 tbsp.
Cumin seeds – 1tsp
Onion finely chopped – 1 medium
Green chilies – 1 roughly chopped
Tomatoes – 2 large finely chopped
Turmeric powder – ¼ tsp
Asafoetida – ½ tsp
Cumin powder – 1/4 tsp
Coriander powder – ½ tsp
Red chilli Powder – 1 ½ tsp
Garam masala – 1 tsp
Salt to taste
For green paste – Coriander leaves roughly chopped – 1/4 cup
Garlic cloves – 3
Grated Ginger – 2 tbsp.
For garnishing - Finely chopped coriander leaves – ½ tbsp.

Instructions

In a blender blend ginger, garlic and coriander leaves into fine paste.
Heat oil in a Presser cooker. Add Mustard seeds. Let it splutter.
Add roughly chopped green chillies. Stir it.
Add finely chopped onion and salt. Cook till translucent.
Add turmeric, coriander, cumin powder, asafoetida, red chilli powder and garam masala. Stir for few seconds on low flame.
Add green paste. Cook it for 1 minutes till raw aroma goes away.
Add diced potatoes. Mix well till potatoes are very well coated with tomato onion masala.
Pour 1 cup of water. Close the lid and cook for 2 whistles over medium flame.
Switch off the flame. Let pressure inside cooker come down naturally.
If there is more water in curry, simmer it till you get desired consistency.
Serve hot with chapati or roti or Puri or dal rice.

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