| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Passive Time | 10 minutes to cool the potatoes |
| Servings |
servings
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Ingredients
- 4 medium potatoes
- 1 tbsp chili powder
- 1 tsp coriander powder
- 2 tsp Salt
- 3 tbsp oil
- 1 sprig Curry leaves
- 1 tsp Mustard seeds
- 1/2 tsp Hing
- 1/2 tsp Turmeric powder
Ingredients
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Instructions
- Steam cook the potatoes for about 8 minutes. I usually pressure cook, but micrawaving or stove top cooking also works. If pressure cooking, boil water in the pan, and put the potatoes without water in a smaller pan and let the pressure build. Once pressure is achieved, reduce the heat, and cook for 8 minutes on a timed cooker. Maybe 2-3 whistles in an Indian pressure cooker. The goal is to get potatoes that are cooked just enough through, but not mushy.
- Peel and chop the potatoes into bite sized cubes when cool enough to handle; I leave the peel on if it's organic
- Heat oil in a wide, shallow or broad pan
- When hot, add the mustard seeds; when they splutter, add the hing, turmeric, curry leaves, chili powder, and coriander powder and give it a mix; don't let the powders burn
- Add the cubed potatoes, salt and keep stirring on medium heat until the potatoes are coated with the spices, browned, and starting to crisp up nicely, about 10 minutes
- At this point, it's up to you how long you cook them, to desired crispiness
- Enjoy with a hot bowl of rasam rice, sambar rice, yogurt rice or rotis.
Recipe Notes
Tips:
- I find that the less starchy potato varieties work best for this curry. I typically use the red medium potatoes or sometimes the big yellow ones.
- I always pressure cook the potatoes whole and then peel/chop when cool; some peel, chop and then cook in water. Either way would work, as long as the potatoes don't get too mushy/overcooked.
- The more oil used, the better the curry tastes, but cooking on a high flame improves the texture and helps crisp them up. Just take care not to burn them
- Be liberal with the hing and the curry leaves; the flavor is unbeatable
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