Spicy Potato Curry

This is a perfect recipe if you want something quick, hot and spicy! With fall just around the corner, I know I will make more of this. Goes well with rice, chapatis (or bread).

You will need:
1 large onion, diced
1/2 inch ginger, julienne
4-5 cloves garlic, rough chop (optional)
2 sprigs curry leaves
2  med tomatoes, diced
2 medium potatoes, cut in 2 inch cubes
1-2 green chillies, rough chop
asafoetida (hing) to taste
mustard seeds (rai) to taste
cumin seeds (jeera) to taste
red chili powder to taste
garam masala to taste (optional)
1/2 tsp tumeric
1-2 tbsp oil
coriander for garnish
Pressure cooker

Cooking instructions:
- Over medium heat, heat oil. Once hot add asafoetida powder, mustard and cumin seeds. Let crackle. Add curry leaves.

- Add ginger, garlic, onions and green chilies. Saute until onions are golden brown.

- Add tomatoes, tumeric powder, red chili powder and garam masala, mix well. Saute till oil starts to seperate from the solid ingredients (2-3 mins). this indicates that spices are cooked well.

- Add potatoes and cover with water. Add salt to taste.

- Cover pressure cooker with lid and let cook (2-4 whistles, depending on quantity and your experience).

- Garnish with coriander. Serve hot over rice or with chapatis.

If you dont have a pressure cooker, you can boil potatoes seperately in microwave (usually takes 5 mins) then add to the masala/ curry base at the end. I usually make mine without garlic, and it tastes just as good. To me this is almost like potatoes in rasam.

Disclaimer: The quantities listed are just a guess-timate (Usually I just add stuff as I go without paying attention to qty :)


~~Cook, Share, Enjoy!~~