Thursday, September 12, 2013

Potato curry for pooris


It has been raining for the past couple of days, almost continuously.  I have lived for over 19 years in Colorado, and this has never happened.  There is so much flash flooding that schools have closed.  Even with 6" – 8” of snow, our schools never close, but apparently the roads are flooded, and in some places getting washed out, that they decided to close them today.  The university is closed both today and tomorrow.  Most people who work in Boulder have stayed home.

My husband went to work only to find out that their campus is also shutting down and so is going to head back.

Wow!

Potato curry for pooris

Well, with this really unusual gloomy, wet weather and with both my husband and younger son home for lunch on a weekday, I decided to make pooris and potatoes.  I don’t know anyone who does not like pooris and potatoes.  There are various recipes for the potato masala.  Some are really simple and some very elaborate.  I really like this recipe.  It tastes more like a kurma, but is still relatively simple to make.  A friend of mine used to make egg curry with this masala.  Since my younger son (actually both my kids) doesn’t like boiled eggs, I make this with potatoes instead.

Here is what you need:


  • 6 – 8 medium sized potatoes, boiled, peeled, and cubed (you can also add some cauliflower to this)
  • ½ cup grated fresh or frozen coconut
  • 4 – 6 cashew nuts
  • 4- 6 green chilies
  • 1 tsp. fennel seeds
  • 2 – 3 cloves garlic
  • 1”piece ginger
  • 2 tsp. oil
  • 1 tsp. cumin seeds
  • 2 – 3 cloves
  • 1 bay leaf
  • 1 medium onion, chopped
  • 1 tomato, chopped
  • ¼ tsp. turmeric powder
  • salt to taste
  • ½ - 1 tsp. chili powder
  • cilantro for garnish


 

Here is how I made it:


  1. Grind together the coconut, green chilies, fennel seeds, ginger, and garlic to a smooth paste.  Set aside.
  2. Heat oil in a pan.  Add the cumin seeds, cloves, and bay leaf.
  3. When cumin seeds change color, add the chopped onions and fry till they become translucent.
  4. Add the tomatoes, turmeric powder, salt, and chili powder.  Fry on medium heat till the whole thing becomes pulpy. 
  5. Add the ground masala and fry till all the water evaporates.
  6. Add the boiled and diced potatoes and enough water to cover them.  Bring to a boil and reduce heat to low.  Simmer for about 10 minutes.
  7. Garnish with chopped cilantro.


Serve hot with pooris or rotis.



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