Wish you a happy Holi!
- Potatoes – 4
- Onions – 2
- Tomatoes – 2
- Ginger – 1/2 inch
- Coriander powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Red chili powder – 1/2 teaspoon
- Garam masala powder – 1/2 teaspoon
- Turmeric powder – a pinch
- Salt – to taste
- Cumin seeds – 1/2 teaspoon
- Mustard oil – 1 tablespoon
- Fresh coriander leaves – 1 tablespoon, chopped
Peel the potatoes. Cut into 2-cm cubes.
Peel the onions and chop one onion finely; grind the other onion to paste along with ginger.
Chop the tomatoes into small pieces.
Heat a tablespoon of oil in a pan. Add half a teaspoon of cumin seeds and let them splutter. Add chopped onions to the hot oil. Fry the onions on medium heat, till they turn golden-brown.
To the fried onions, add cubed potatoes and salt. Cook for two minutes on medium heat. Follow with ginger-onion paste, cumin powder, coriander powder, turmeric powder, red chili powder and garam masala and chopped tomatoes. Mix well. Sprinkle some water if the masala (spice paste) sticks to the pan. Cook for a few minutes on medium heat, stirring regularly.
The spices are cooked when the masala starts to form little bubbles. This is the time to add a cup of water and bring the curry to a boil.
Cook covered on medium heat till the potatoes are done. Adjust salt and the amount of water for the consistency you wish.
Looking for more variations of potato curry? Try