• Payal Maharaj

Mum's Favorite Potato Curry


Recently, I discovered that Mum doesn’t like potatoes. I was absolutely shocked. Flabbergasted even. Maybe will need some therapy from this news later. Maybe. I mean who does not like potatoes?! So I asked the obvious question, "How come we make so many potato-based curries if you don’t like eating them?" In classic mum logic she replied, "well, you guys like potatoes." Like I said. Flabbergasted. Anyways, I was finally able to figure out that there is one potato dish she likes. Just one. So today, I will share with you my mum's favorite potato curry recipe. Hope you are ready. Here we go.

So this recipe much like others is very simple. Just peel and dice a couple of potatoes. We used Russet potatoes today but really any kind will work just fine. Cooking times will differ obviously.

Heat up oil, add mustard and cumin seeds. Then add onions, garlic, ginger, curry leaves and chilis if using. Cook until aromatic. Add turmeric and garam masala. Cook until aromatic. Add potatoes and salt well. Mix well and cover. Let potatoes brown a bit at the bottom. About five minutes.

Add water to help potatoes cook. Water is added to help the potatoes cook. If you think your potatoes will cook just fine without water, it is not necessary to add. Cook until potatoes are soft and cooked through and the water has cooked off. About 15 minutes. At this point, you can let potatoes brown a bit more at the bottom and get some nice crispy edges.

And there you have it. Mum's Favorite Potato Curry! Serve hot with fresh Rotis. I hope you like it as much as she does!

RECIPE:

Ingredients:

-3 Russet potatoes cubed

-2 tbsp olive oil

-1/2 tsp mustard seeds

-1/2 tsp cumin seeds

-1/2 cup diced onions

-1 tbsp crushed garlic

-1 tbsp crushed ginger

-1 tsp crushed Thai chili (optional)

-1/2 tsp turmeric

-1 tsp garam masala

-salt to taste

-1/2 cup water (optional)

Method:

  1. Peel and cut potatoes. Leave in water if not using right away.

  2. Heat up oil on medium flame. Add mustard seeds, cumin seeds and let them crackle a bit. Add diced onions. Let edges brown. Add garlic, ginger, chilis and curry leaves if using. Cook until aromatic.

  3. Add potatoes and salt. Mix well. Cover and cook for about five minutes until potatoes start to brown at the bottom.

  4. Add water. Cover and cook until potatoes are soft and cooked thoroughly. Water should be cooked off.

  5. Let potatoes brown once more for a minute or two.

  6. Serve hot with freshly made Rotis!

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