Thursday, 23 August 2012

Potato Curry with Ginger

This is my grandmother's recipe. We used to love this even as kids because it's not spicy but has an amazing ginger flavor.


What you'll need..
  • 2 Medium potatoes cut into big chunks
  • 1 Medium tomato cut into big chunks
  • 1 Medium onion cut into big chunks
  • 1 Heaping Tbsp of ginger, julienned 
  • 2 Green chillies, slit
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp mustard seeds
  • 1/4 Tsp Urad dal (Split white lentil)
  • 2 Dried red chillies
  • 2 Tbsp oil
  • Salt to taste
How to..
  • Put the potatoes, onions, ginger and green chillies into a non stick pot and add enough water so that the vegetables are 3/4 immersed in water.
  • Bring this to a boil on high heat and then cover with a lid and cook on medium heat for 4-5 minutes till the onions start to turn translucent.
  • Then add the tomatoes, salt and turmeric and continue to cover and cook till the potatoes get tender and tomatoes get mushy. You will see that the gravy thickens as the vegetables continue to cook, so add a little water if necessary.
  • Once the potatoes are fully cooked, remove the pot from heat.
  • Heat oil in a separate pan. 
  • Add the mustard seeds and urad dal and wait for it to splutter.
  • Then add the dried red chillies and after about 20-30 seconds pour the hot oil concoction over the potato curry. Do this carefully coz it will sizzle. Serve hot with roti.
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