Dry Potato Curry
|Potatoes||3 , cut into cubes (pressure cooked)|
|Green chillies||2 , chopped|
|Mustard seeds||1⁄2 Teaspoon|
|Dried red chilies||3|
|Tamarind paste||1⁄4 Teaspoon|
|Cinnamon stick||1 Inch|
|Poppy seeds||1⁄2 Teaspoon|
|Saunf||1⁄2 Teaspoon (fennel seeds)|
|Cilantro||1 Tablespoon (For garnish)|
Heat 1 tbsp oil in a pan. Add cloves cinnamon, peppercorns, poppy seeds and fennel seeds. Fry on a low heat till nice aroma comes out. Keep it aside.
Grind a masala by adding coconut, dry red chilli and tamarind pulp along with 1/4 cup of water to a coarse paste. Add fried spices and grind to smooth paste by adding enough water.
Heat oil in a pan. Add mustard seeds. When they splutter add chopped onions and chopped green chillies. Cook till golden brown.
Add ground masala to this and cook for about 3 minutes on a medium heat.
Now add potato cubes along with salt and mix it well. Cover and cook on a low heat for about 5 minutes with a closed lid.
Serve hot garnished with cilantro along with any Indian bread.