Potato masala curry. – By Malsha – eLanka

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:

1. 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.
2. 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.
3. Add curry leaves and green chilies, and continue frying. Add boiled potatoes and mix well.
4. Sprinkle chili powder, turmeric powder, and salt. Then add the ground spice mixture and mix thoroughly.
5. Pour in about half a cup of water and let it simmer until the flavors meld together and the sauce thickens.
6. 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.