Sreekanth’s Special Potato Curry

-->It does happen, that sometimes (very rarely) a week or so goes by and I have not made potatoes in my house.  If it does happen, then my dear husband starts having withdrawal symptoms and decides to make his special potato curry.  He also makes this when we have house guests, who stay with us for more than a couple of days, or if I am traveling and he needs to feed himself and the kids.

Last week, it somehow happened that I did not make potatoes for the entire week.  So, on Saturday, even though we had leftovers, my husband decided to make it.  I took pictures so that I could post it on my blog.

Even though he messes up my spice arrangement, and uses more turmeric than necessary, and uses a Corelle plate as a cutting board – instead of the numerous cutting boards we have, and sometimes peels more potatoes than he is going to use (I have now trained him to use all the potatoes he peels saying that if the curry is left over, we can eat it later, but a peeled potato, sitting in the fridge discolors and might go waste), I have learned to sit back and enjoy the results!

Here is his recipe.

You will need:

• 6 medium potatoes, washed, peeled, and diced (he added a couple of unpeeled, diced potatoes)
• 3 – 4 tsp. oil
• ¼ tsp. mustard seeds
• ¼ tsp. cumin seeds
• ½ tsp. split urad dal
• salt to taste
• ¼ tsp. turmeric (he uses more)
• 1½ - 2 tsp. red chili powder
• 2 tsp. fresh masala powder (recipe below)
• dry roast 2 Tbsp. coriander seeds, 2 Tbsp. channa dal, 1 Tbsp. urad dal, 1 Tbsp. black pepper corns, 1 Tbsp. cumin seeds, 4 -6 red chilies.  Powder and store in airtight container.       

  

 

Here is how he made it:

1. Heat oil in a frying pan.  Add mustard seeds, cumin seeds, and urad dal.
2. When the mustard seeds sputter, add the diced potatoes and mix well.
3. Add salt, turmeric powder, and chili powder.  Toss to coat everything well.  Cover and cook on medium-low heat for about 10 minutes, stirring occasionally.
4. Check to see if the potatoes are cooked through and cook uncovered, on medium heat for a few more minutes so that the potatoes get crispy.
5. Add the fresh masala powder and stir to coat the potatoes.  Turn off the heat after a couple of minutes.

Serve with rasam, sambar, rice or rotis.