Sunday, June 21, 2015

Potato Curry - With Skin

Potato curry is the most popular vegetarian Indian curry (at least in this house). My mother-in-law makes two versions, this is her "skin on" variety. And, because I am so awesome, I even took some photos so you all can see what this one looks like!!



-- 6 medium red potatoes, scrubbed, cut into 1/4 inch matchsticks (pictured below), and rinsed to remove extra starch.

-- 2 T. oil 
-- 1/4 - 1/2 t. whole mustard seed
-- 1 1/2 - 2 T. urad dal
-- 3 dashes asofetida
-- 1 1/2 T - 2 T. dried curry leaves (these are not powdered - if it is powdered use much less)
-- 1 t. salt
-- 1/2 t. spicy chili powder


1. Add approx. 2. T. oil to a hot pan, heat up over medium heat. Add in mustard seeds and cook until they pop.

2. Add in urad dal, and cook until a little brown. Add in the rest of the spices, and mix around and cook a bit.

3. Add the potatoes into the pan, and stir so they are coated with the spices and oil.

4. Mix and fry with cover off for a couple minutes, then cover and steam for approx. 10 minutes, until cooked through. Then take the cover off and fry for approx. 10 minutes more over med-low heat, until fried up a little.


You can eat this with rice and sambar, rice and rasam, or rice and Vetta Kozambo and raita, etc. 

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