I honestly feel that I can actually blog about Indian potato curry recipes for 365 days consecutively. There are so many permutations and combinations of this simple daily meal that each meal still will taste uniquely different... and to think about it, potato entered the Indian kitchens only in the 17th or 18thcentury.
I came across this curry at my husband's aunt's (aunt-in-law?) kitchen.
Rasawala Bataka (2)
Potato Curry with Gravy
4-5 Yukon Gold Potatoes, boiled, peeled, diced
salt to taste
1 tbsp. jaggery (adjust per your liking)
2 cups water
2 kokums or 1 tsp. tamarind pulp
1/2 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/2 tsp. turmeric powder
2-3 red chilies, halved
2 sprigs curry leaves, torn
1 small piece of cinnamon
Mix and set aside
2 tbsp. chickpea flour/besan
2 tsp. coriander-cumin powder/dhana-jiru
1 tsp. Gujarati Garam Masala
1/2 tsp mild red chili powder
1/4 cup minced cilantro
Thepla or Fulka
Pulao or Khichdi
1. Pressure cook potatoes. Let it cool down. Peel and cut into bite sized pieces. Set aside.
2. Mix besan mixture as written above. Set aside.
3. Heat oil in a saucepan. Add spices. As they sizzle, add water.
4. Bring to boil. Add potatoes, jiggery, kokum or tamarind paste.
5. Add salt. Switch gas to low.
6. Add besan mixture. Keep stirring till the curry reaches thick consistency.
7. Switch off gas and serve with suggested accompaniments.
1. The above recipe can be changed to include onion/and or tomatoes and/or ginger-garlic paste.
2. Adjust jaggery per your own taste.