Every morning as I start my day I would be running a marathon of breakfast preparation and it’s not as simple as it seems to be. Let me iterate it’s a marathon because it usually includes lots of side dishes or accompaniments. After all it’s a food blogger’s kitchen and my family is privileged to relish each simple breakfast with extra, innovative and super rocking side dishes. It’s really exciting to see my family members licking the fingers at dining table which gives a deep satisfaction in me.
When I say side dishes, most of my cooking adventures hang around chapati which happens to be my routine breakfast on Mondays. I stick on to a particular gravy for a fortnight like black eyed peas masala or dhaal or vegetable sagu to devour with chapati. But then I myself feel like I am re-doing the recipes, that mere thought motivates the cook in me towards some innovative, fresh side dishes like this one potato dry curry.
The bond between potato and chapati is some what long lasting and eternal because chapati tastes two-fold delicious with potato based side dishes. This potato dry curry is simplest, needs just 15 minutes to whip up and tastes yummiest.
You can pressure cook the potatoes the previous night itself and jazz up with seasoning and spice topping in the morning. That saves you from morning marathon-ic life to more relaxed, tension free life. Potato dry curry has chilly powder for spiciness, dry mango powder for tanginess plus garam masala and coriander powder for flavors. A perfect harmony of all tastes blending with crunchy potatoes, what else I need???
Easy 10 minute Potato Dry Curry | Chapati Side Dish
Ingredients
- Potatoes medium sized- 3 nos.
- Salt- 1 tsp
- Red chilly powder- 1 tsp
- Garam masala- 1 tsp
- Coriander seeds powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Dry mango powder- 1/2 tsp
- Fresh coriander leaves- handful
Seasoning ingredients
- Cooking oil- 4 tsp
- Cumin seeds- 1 tsp
- Curry leaves- few
Instructions
Preparation
- Chop the coriander leaves finely and keep it aside.
Method
- Wash the potatoes under running water and pressure cook them till soft. Peel off the skin and chop them in to big cubes.
- Heat a cooking pan with oil, cumin seeds and curry leaves. Saute till the cumin seeds crackle, then include potato cubes. Add all the spice powders (coriander powder, red chilly powder, salt, turmeric powder, dry mango powder and garam masala). Combine everything well so that spices coat evenly on potato cubes. Put off the flame.
- Garnish the potato dry curry with chopped coriander leaves and devour with roti and chapati.
Notes
- Do not overcook the potatoes as they turn mushy. Potato cubes with little crunchiness are apt for this recipe.
- Do not stir too much after adding the spice powders.
- Tossing the potatoes with little extra oil enhances the taste.
very nice!,
wonderful dishes
P Kumar
Nice recipe, thanks for sharing..