- 1 cup potatoes cubed
- ¾ cup chopped onions
- 1 medium sized ripe tomato or ½ cup chopped or pureed
- ½ tsp red chili powder (adjust)
- ½ to ¾ tsp coriander powder
- ½ tsp kasuri methi (dried fenugreek leaves or dried methi leaves)
- ⅛ tsp turmeric
- 2 tbsps. Oil
- ½ tsp cumin / jeera
- ½ tsp ginger garlic paste
- salt as needed
- 5 curry leaves
- coriander leaves for garnish
Method:
- Boil potato first you. Peel & chop to cubes. You can also cook potato directly in the curry.
- Add oil to a pan and heat it. Add cumin and curry leaves.fry until the seeds begin to crackle.Add onions & Sprinkle salt. Fry until they turn golden. Saute ginger garlic paste for 2 mins.
- Add chopped tomatoes, turmeric and adjust salt.Fry until they turn pulpy, soft and mushy.Add red chili powder and coriander powder.. Stir everything well and fry just for a minute or two.
- Add potatoes and saute then for 2 to 3 minutes.Add water just as needed. Cook covered until the potatoes are fully cooked. Stir well. Cover and cook for 2 to 3 minutes.
- Serve potato curry with rice or roti.