Potato Curry is one of the simplest curry dishes to prepare –it was also one of the most popular ‘Monday’ dishes in our home-for our fathers breakfast or for lunch. Amma cooked potato curry much like she did mushrooms or cauliflower. These vegetable curry’s had to be what Amma termed ‘braised dry‘-potato curry had to be braised so dry until the potatoes nearly clung to the bottom of the pot. This method cooked the potatoes with a similar effect as roasted potatoes.
Potato Curry Recipe
- 4-6 medium sized potatoes
- 2 tablespoons oil
- 2 onions
- 1 tablespoon chilli powder or masala
- Half teaspoon turmeric powder
- curry leaves
- 1 cup water
1. Heat a pan on medium heat. Add the oil. Fry the onions until slightly brown. Add the curry leaves.
2. Add the chilli powder and turmeric. Braise for 3 minutes on low heat until slightly brown.
3. Add the chopped potatoes .
4. Add water. Add salt. Add half chopped onion. Allow to simmer for 15 minutes.
5. Add more water then add the rest of the chopped onions and coriander. Cover and allow cooking until the water evaporates. Cooking time will vary depending on the type of potatoes you use. Ideally potato curry should be cooked until the potatoes are soft.
6. Once the water has evaporated allow to simmer for a few minutes until the bottom layer of potatoes sticks to the pan. Remove from heat.
7. Serve warm.