Indian Potato Curry

This is a very simple reciepe to make a delicious potato curry or sabji. This sabji can be slightly modified to be made with or without a gravy. Today we will be making this potato sabji with a tomato based gravy.

Ingredients

Potatoes 2 Large , peeled, cubed and soaked in water
Tomato 1 , diced
Water 4 Cup (64 tbs)
Jaggery 1 Tablespoon
Oil 1 Tablespoon
Salt 1 Tablespoon
Lemon juice 1 Tablespoon
Ginger 1/2 Teaspoon , shredded
Mustard seeds 1/2 Teaspoon
Turmeric 1/2 Teaspoon
Chili powder 1/2 Teaspoon
Ground coriander 1/4 Teaspoon
Ground cumin 1/4 Teaspoon
Asafoetida 1 Pinch
Coriander 1/4 Cup (4 tbs) , chopped finely

Directions

MAKING

1. In a pot, heat oil on high.

2. Add the mustard seeds and allow them to splutter. Turn the heat down to medium.

3. Add the asafoetida powder and turmeric.

4. Add the potatoes and water (the chef has estimated 4 cups, ideally, you want enough water so that the potatoes are almost completely covered). Turn the heat up on high.

5. Add the salt, jaggery, chili powder, ginger, coriander, cumin powder and tomatoes. Stir and allow to cook on high with the pot uncovered, bring to a boil.

6. Once it comes to a boil, turn the stove down to low-medium, bring it down to a simmer and partially cover. Allow to simmer for about 20 minutes, stirring occasionally.

7. Pick up a piece of potato with a spoon, and check to see if it is tender and cooked through.

8. Turn off the stove and add the lemon juice and cilantro to garnish.

SERVING

9. Serve hot accompanied with chapatis or rice.

For more information please visit: http://thursdayfordinner.com

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 145Calories from Fat 5

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 1475 mg61.46%

Total Carbohydrates 34 g11.3%

Dietary Fiber 4 g16%

Sugars 5 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet