Ingredients
Scale
- 3 Medium Potatoes (peeled and chopped in medium size chunks/ cubes)
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 8 ~10 curry leaves
- 1 Medium Onion (thinly sliced)
- 2 ~3 Green Chilies (finely chopped)
- ½ tsp turmeric
- 1 tsp Ground Coriander
- ½ tsp Ground Cumin
- ½ tsp Red Chili powder (optional)
- To taste salt
Instructions
- Optional step – Steam or microwave the potatoes until fork tender.
- Heat oil in a heavy bottomed pan; add mustard seeds and once they start popping, add the curry leaves and cook for 30 seconds.
- Next add the onions, green chilies and cook till onions are lightly browned around the edges.
- Add the potato cubes, cover and cook till the potatoes are tender, about 12~15 minutes, stirring occasionally. This step would go faster, if the potatoes are pre-cooked.
- Stir in turmeric, ground coriander, ground cumin and salt. Sprinkle little water, if the mixture looks too dry. Taste and adjust seasoning. Serve with rice or roti.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Cuisine: North Indian