During almost all festivals, we do not have onion and garlic. So we will have to come up with different varieties of spice mixtures in order to bring in the taste in curry and also to thicken the gravy.
This is one such potato curry that everybody loves in my family. It goes well with hot paratha or poori.
Read on for the recipe below.
For the spice mixture:
- Raw rice – 2 tsp
- Freshly grated coconut 2 tbsp or chunks of coconut pieces 10-12 pieces
- Coriander seed – 1 tsp
- Cumin seed – 1 tsp
- Red chilli – 1 (can be avoided or increased depending on required spice level)
- Raw peanut – 5 to 6
- Oil – 1 tsp
- Potato – 3 (big)
- Salt – as per taste
- Tomato – 2 (small)
- Turmeric powder – 1 tsp
- Garam masala – 1 tsp
- Oil – 1 tbsp
- Water – 3 cups
Method of Preparation:
- Heat pan and add 1 tsp oil. Once oil is hot, all the ingredients mentioned in the spices section one by one.
- Roast for five minutes till nice aroma comes.
- Then take out on a plate and let it cool.
- Once it cools down, put in blender and blend to a less coarse powder. Keep aside.
- Now take 1 tbsp oil in a pan and add chopped tomatoes once the oil is hot enough. Add salt, turmeric powder and garam masala. Mix and let the tomatoes become tender.
- Now add cut potato pieces and stir for few minutes.
- Add our blended spice mixture and give a good stir. Now add in three cups of water and cover.
- Let it be on simmer till the potatoes are well boiled.
- Once the potatoes are boiled and gravy is of desired consistency, switch off the flame.
- Our curry is ready to be served with hot rotis or chapatis or parathas.