Potato masala curry – By Malsha – eLanka
It can be eaten with naan roti, rice, chapati, tose, paratha etc.
Ingredients:
- 2 teaspoons chickpeas
- 2 teaspoons almonds
- 1 teaspoon peppercorns
- 1 piece cinnamon bark (about 1 inch)
- 6 cloves
- 6 dried red chili pods
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 500 g boiled potatoes
- 1 teaspoon mustard seeds
- Ginger garlic paste
- 2 small onions, diced
- Green chilies
- Curry leaves
- 2 teaspoons chili powder (adjust to taste)
- 1/2 teaspoon turmeric
- Salt, to taste
- Chopped coriander leaves, for garnish
Instructions:
- Lightly fry chickpeas and almonds. Then add peppercorns, cinnamon bark, cloves, dried red chilies, coriander seeds, and cumin seeds. Fry until fragrant, then grind the mixture and set aside.
- Heat oil in a pan and fry mustard seeds until they crackle. Add ginger garlic paste and fry until fragrant. Then add diced onions and sauté until golden brown.
- Add curry leaves and green chilies, and continue frying. Add boiled potatoes and mix well.
- Sprinkle chili powder, turmeric powder, and salt. Then add the ground spice mixture and mix thoroughly.
- Pour in about half a cup of water and let it simmer until the flavors meld together and the sauce thickens.
- Garnish with chopped coriander leaves before serving.
Optional: You can add chickpeas, green peas, and tomatoes along with the potatoes for added flavor and texture. Adjust seasoning according to your taste preferences.
