How to be a pro in the kitchen
All those important skills you need to know to be a better cook. We are going to use our common sense to guide us.
Potato Curry
Anita Chipalkatty
A simple Potato Curry cooked with rich tomato gravy and aromatic spices. A typical North Indian dish served with rice or bread suring festivals.
Ingredients
- 250 gms of Potato
- 250 gms Passata/1 can of Tinned Tomatoes/or fresh
- 1 Medium Onion
Spices
- ¾ tsp garam masala
- ¼ tsp turmeric powder
- ¼ tsp red chili powder (optional)
- ¼ tsp of coriander powder
- ¼ tsp of cumin powder
- ½ tsp Ginger paste
- ½ tsp Garlic paste
- 2-3 garlic cloves- chopped
- 1 green Chili
- ½ tsp fenugreek leaves (kasuri methi) optional
- 1 tsp lemon juice
- 2-3 tsp cooking Oil
- ½ cup of water
- Salt to season
Instructions
- Cut wash potato and cook them in salted boiling water for 20 min. Once done take them aside and place them aside.
- Blend the ginger, garlic, tomato, Chili into paste and keep it aside
- In a pan heat oil and add the chopped garlic, sauté for 2-3 min, add the chopped onion and sauté it for another 2 min or so till its translucent.
- Add the tomato puree and mix well along with a little water to the consistency. Wait it starts to bubble add the spices (turmeric, garam, red chili powder). Stir it for 2-3 min
- Add the cubed potatoes to it, Season it with salt
- Add the fenugreek, lemon juice
- Stir in the fresh cream, leave it to simmer on a low flame for 2-3 min and switch of heat
- Serve it hot with rice or flat bread.
Notes
If you have left over cooked potatoes this will do just as well. Remember not to overcook them as they will turn out mashed.
Used Passata to fasten the process of cooking tomatoes
Always check seasoning, add a pinch of sugar to moderate the acidity or tartness of the tomatoes.
Adding fresh herbs will always make it smell awesome and pleasing to the eyes.
You can add the fresh cream if you fancy it, optional can be omitted.
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