Many time we need a recipe which takes just a few minutes of preparation and let it cook on its own without even looking at it, and still delicious to taste, you are at the right place, here is the one. This village style potato curry takes around 5 minutes of prep and cooks in 10 minutes. Serve it with rice, roti, puri or bread, you are sorted with this quick homemade lunch/dinner.
Step by Step Instructions for making Village Style Potato Curry
- Wash potatoes, tomato, curry leaves, green chillies if using, coriander leaves
- Chop onions, tomatoes, coriander leaves
- Make paste of ginger-garlic-green chillies (if using)
- Peel potatoes, and chop them in medium sized cubes. Cooking time of potatoes will depend upon the size of potato cubes. Bigger the size, more it’s cooking time.
- Heat oil in a pan, when medium hot, add
cumin seeds,
mustard seeds,
slit green chilli if using
- When they mustard seeds stop spluttering, add below items, and saute for couple of seconds
asafoetida,
turmeric powder,
red chilli powder,
coriander powder(optional)
-
Add onions, fry for couple of seconds, add below items and saute for couple of seconds
ginger-garlic-green chillies paste,
curry leaves,
half of coriander leaves
-
Mix and cook till rawness of garlic goes away, for around 10 seconds
-
Add chopped tomatoes. Optionally, tomato can be pureed and add at this step. I like tomato chunks in this curry, so used copped tomatoes.
-
Add salt, and cook for 10-15 seconds.
-
Add chopped potato cubes, and give it a good mix, cover and cook on medium flame for 5-7 minutes. Mix couple of times in between to avoid buring at the bottom.
-
Add 1.5 cups of warm water and mix. Check for salt and adjust accordingly. cook covered for another 10 minutes on medium flame till potatoes are cooked.
-
Add remaining chopped coriander leaves, mix. Quick and mouth watering Potato curry is ready
Village style Potato curry
Ingredients
- 2 medium size potatoes
- 1 small onion
- 1 medium tomato
- 4-5 cloves of garlic
- 1 inch ginger
- 2-3 green chillies optional
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seed
- ½ tsp asafoetida
- 1 tsp turmeric powder
- 1 tsp red chili powder or as required
- 2 tsp coriander powder optional
- 1 string of curry leaves
- handful Coriander leaves
- ½ tsp Jaggary optional
- Water
- Salt
Instructions
- Wash potatoes, tomato, curry leaves, green chillies if using, coriander leaves
- Chop onions, tomatoes, coriander leaves
- Make paste of ginger-garlic-green chillies (if using)
- Peel potatoes, and chop them in medium sized cubes. Cooking time of potatoes will depend upon the size of potato cubes. Bigger the size, more its cooking time.
- Heat oil in a pan, when medium hot, add cumin seeds, mustard seeds, slit green chilli if using.
- When they mustard seeds stop spluttering, add asafoetida, turmeric powder, red chilli powder, coriander powder(optional) and saute for couple of seconds
- Add onions, fry for couple of seconds, add ginger-garlic-green chillies paste, curry leaves, half of coriander leaves and saute for couple of seconds
- Mix and cook till rawness of garlic goes away, for around 10 seconds
- Add chopped tomatoes. Optionally, tomato can be pureed and add at this step. I like tomato chunks in this curry, so used copped tomatoes.
- Add salt, and cook for 10-15 seconds.
- add chopped potato cubes, and give it a good mix, cover and cook on medium flame for 5-7 minutes. Mix couple of times in between to avoid buring at the bottom.
- Add 1.5 cups of warm water and mix. Check for salt and adjust accordingly. cook covered for another 10 minutes on medium flame till potatoes are cooked.
- Add remaining chopped coriander leaves, mix. Quick and mouth watering Potato curry is ready
