Throwing potatoes together with some spices is a favorite backup plan for any Indian home cook. When you travel through the various states of India, along with landscapes, spices and taste change. Simple potato curry takes this form in my MIL's kitchen.
4 medium potatoes, boiled, peeled, cut into pieces, approx. 3 1/2 cups
1/2 cup green peas (optional) - I used frozen variety
2 tsp coriander cumin seed powder
1/2 tsp chili powder
1 tsp pavbhaji masala (optional)
1 tsp sugar
3-4 kokums, rinsed
salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 tsp green chili-ginger paste
Rotlis or Theplas
Chundo or Athanu (Pickle)
1. Heat oil in a saucepan.
2. Add all the tempering ingredients except paste. Add paste after mustard seeds sizzle. Saute for 1 minute.
3. Add potatoes. Fry for 30 seconds. Add 2 cups water. Add green peas if using.
4. Add all powders, sugar, kokum & salt. Bring to boil.
5. Switch gas to low. Simmer for 10-15 minutes.
6. Switch off the gas. Cover and set aside for 5 minutes.
7. Serve with hot rotlas or theplas with lemon wedges and roasted papads.
1. This is the basic recipe. It can be made many different ways. Use raw potatoes instead of boiled ones. Use a little tomato ketchup instead of kokum. Use chopped tomato instead of kokum. Use onion in tempering. Throw some boriya chilies in the tempering. Though pav-bhaji masala is not the part of the traditional recipe, it adds an extra kick to the simple recipe.