Monday, 1 June 2015

Potato Curry

This is a more curried version of the Bombay potato bhaji, with a lovely gravy that lends itself nicely to scooping up in a nice paratha or chappati. It's usually served as a breakfast dish, but could easily be enjoyed at any meal time with a nice dollop of pickle on the side.

potato bhaji, potato curry
Potato Curry/Bhaji

3 large potatoes, boiled and diced after removing the skin
3-4 kashmiri chillies
1 tsp of panch phoran (a five blend mix of whole spices like cumin, nigella seeds, mustard seeds etc)
1 tbsp of ghee
1 green chilli cut in big slices
a handful of curry leaves
1/4 tsp of turmeric powder
1/2 tsp of cumin powder
1/2 tsp of curry powder
1/2 tsp of coriander powder
salt to taste
coriander leaves for garnishing

In a wok, heat the ghee till hot, add in the panch phoran, kashmiri chillies and curry leaves. Add the green chilli and the spice powders into the oil. Make sure the heat is not too high or the spices will burn. Add the salt at this point, so it will coat the potatoes nicely.

 Add 1/2 cup of water just to get a slight gravy to start with. Add in the diced boiled potatoes and give it a good stir. Add more water (roughly at least another 2 cups or more) till you get a nice consistency on the gravy, thin but still with a slight body to it. 

Garnish with freshly chopped coriander leaves. Check for seasoning and serve hot with parathas.