Source: My fond memories of potato curry from my childhood
What you need?
Potatoes 3 large boiled and peeled (do not overboil the potatoes. Pressure cook them for 2 whistles and cutting them into quarters)
Onion 1 large chopped fine
Ginger garlic paste 1 tsp
Tomatoes 2 chopped fine
Garam masala powder ½ tsp
Red chilli powder 11/2 tsp
Turmeric powder ½tsp
Dhania powder ½ tsp
Jeera ½ tsp
Oil 11/2 tbsp
Water 1 cup
Cilantro for garnish
How to make it?
Heat the oil in a wok(kadai) and add the jeera.
After they splutter, add the turmeric powder and the onions. Saute the onions till they are a pinkish and transparent.
Next add the ginger garlic paste and fry for half a minute. Now at this level you must indulge yourself in that aroma that comes. Ahh! Its heavenly!!
Now add the tomatoes and fry till the oil separates. I love the colour the tomato onion duo leave. What a texture, juicy and glossy.
Next add all the spice powders and saute for 2 to 3 mins and then add the salt.
Now mash the potatoes a little so that they are chunky and then toss them in. Combine well with the gravy but dont mash them further. Cook in a low flame for about 2 mins.
Now add the water according to the consistency that you need and cook on a medium flame for 5 mins.
Garnish with cilantro.
Serve hot with pooris, roti or hot steamed rice.