Some days call for a quick fix recipe . Today was one of those days … Simple , full of flavor , spicy and ready in a jiffy !
5 medium Potatoes , boiled and cubed
1-2 chopped Green chilies
1 tsp Ginger paste / Grated ginger
1/2 tsp Red chili powder/ cayenne
1/2 tsp Turmeric powder
1/4 tsp Asafetida
1/ 2 tsp Dry mango powder
1/4 cup chopped cilantro
Salt to taste
2.5 cups water or more + 2tbsp ( for the spice paste )
2 tbsp oil
1) Mix all the dry spices – red chili powder + turmeric + dry mango powder + asafetida with 2 Tbsps of water to form a spice paste . Keep aside .
2) Heat oil in a skillet and add the ginger paste / grated ginger and cook till the raw smell disappears . Add green chilies and give a quick stir.
3) Add the above mentioned spice paste and let it sizzle for 30 seconds .
5) Add water and salt to the potato mixture . Stir well and simmer uncovered for about 12-15. Mash the potatoes slightly using the back of your ladle.
6) The curry will thicken over a period of time . Add more water , if required . Check for seasoning and adjust accordingly .
7) Add the chopped cilantro leaves and stir well . Put the heat off , cover and let it sit for atleast 30 minutes before serving .
8) They go best with kachoris and puris .
1) this is a spicy curry , adjust spices to suit your palate . Dry red chilies can also be used instead of green chilies .
2) they taste better with time , I always make these ahead as the potatoes take a while to soak in the spices .
3) Mashing the potatoes slightly , helps thicken the curry a bit and the spices coat well by doing the same. I would suggest not to mash them completely .
4) asafetida is slightly pungent as compared to other spices , but at the same time is provides a unique flavor to the curry . Add a pinch or two more if you are comfortable. I do :).
5) preparing the spice paste with water , makes sure that you don’t end up burning the spice powders . Use deghi mirch / Kashmiri mirch to add a tinge of red to the curry.
Enjoy ! ❤
Sonal Kalra 🙂
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