Potatoes are a very versatile tuber that can be cooked in so many different ways. Many of us, like me, would love potatoes made any which way!
Potatoes are healthy when baked or boiled. They are very rich in vitamins, minerals and antioxidants.
I always like to make this curry, which my mother used to make whenever we had Steamed Rice Balls or Kadambuttus for breakfast.
It is a very simple curry and it is very easy to make.
Here’s how to make it.
Ingredients
4 medium sized Potatoes
1 medium sized Onion, chopped fine
1 big Tomato, chopped fine
½ cup grated coconut, ground to a fine paste
¼ tsp Turmeric powder
½ tsp. Chilli powder
½ tsp Coriander powder
¼ tsp Jeera powder
10-12 Curry leaves, chopped
2 tbsp. Oil
½ cup water
1 tbsp chopped coriander leaves
Salt to taste
Method
- Boil the potatoes in their jackets. Once they cool down, peel and mash them coarsely as shown in the image.
- In a thick bottomed pan, heat the oil. Add the mustard seeds. Once the mustard seeds begin to sputter, add the onions and stir till it becomes transparent. Next, add the curry leaves and fry for a few seconds.
- Add the tomatoes and the salt. Once the tomatoes become soft, add all the powders. Stir well and add a little water to deglaze the pan. Let the tomatoes cook well.
- Now add the potatoes and mix well. Add ½ cup of water and reduce the flame. Allow the mixture to boil well, stirring from time to time. Adjust the salt as required.
- Add the coconut paste and stir well. Allow the mixture to boil. Finally, add the coriander leaves and switch off the flame.
Potato curry is ready to be served.
This curry can be served with Kadambuttus, Akki Vottis or even Chapathis.
thejoyofhealthycooking 