Holi-Special Potato Curry

12 Mar

A fantastic potato curry from my mother’s kitchen, that we love to have with pooris and dahi vada on the day of Holi. I hope you like this one as much as I do.

Wish you a happy Holi!

You Need:

Potatoes – 4
Onions – 2
Tomatoes – 2
Ginger – 1/2 inch
Coriander powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Red chili powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Turmeric powder – a pinch
Salt – to taste
Cumin seeds – 1/2 teaspoon
Mustard oil – 1 tablespoon
Fresh coriander leaves – 1 tablespoon, chopped

How To Make Holi-Special Potato Curry:

Peel the potatoes. Cut into 2-cm cubes.

Peel the onions and chop one onion finely; grind the other onion to paste along with ginger.

Chop the tomatoes into small pieces.

Heat a tablespoon of oil in a pan. Add half a teaspoon of cumin seeds and let them splutter. Add chopped onions to the hot oil. Fry the onions on medium heat, till they turn golden-brown.

To the fried onions, add cubed potatoes and salt. Cook for two minutes on medium heat. Follow with ginger-onion paste, cumin powder, coriander powder, turmeric powder, red chili powder and garam masala and chopped tomatoes. Mix well. Sprinkle some water if the masala (spice paste) sticks to the pan. Cook for a few minutes on medium heat, stirring regularly.

The spices are cooked when the masala starts to form little bubbles. This is the time to add a cup of water and bring the curry to a boil.

Cook covered on medium heat till the potatoes are done. Adjust salt and the amount of water for the consistency you wish.

Holi-special potato curry is ready. Tastes best with pooris, but isn’t bad at all with parathas, chapatis or rice either :-)