Thursday, June 12, 2014

A 10 - minute no-onion no-garlic potato gravy

It has been a hectic beginning to our summer vacation. We got our carpet replaced – a long over due project.  Since the carpet replacement involved emptying most of my closets and bookshelves, it seemed like a good idea to get rid of all the junk I have accumulated over the years.  We were able to donate a ton of stuff that we no longer use – books, toys, board games, clothes, shoes etc. to a local charity. 

As is the case, when I am involved in some project like this, I don’t find time to do groceries.  Other than potatoes (which I always seem to have enough of), I did not have much else to work with.
So for a few days, we had to make do with quick and easy dinners (some involving potatoes)  or leftovers.  We even ended up having maggi once!

My friend, Shashi had made an awesome potato masala.  She had this special masala powder from Delhi.   All she did was tadka with cumin seeds, mixed this masala with water and poured it into the kadai.  She let this boil for a bit, then added the boiled potatoes, and garnished with cilantro.  And voila!  A yummy potato curry was ready.

Since I did not have this masala at home, I improvised the first time I made this.  Mine did not have all the subtle flavors, but it was pretty good.  I have been making this quick curry regularly and get no complaints at home. And it only takes about 10 minutes or so to make after you boil the potatoes.

Here is what you need:

  • 5 - 6 potatoes, boiled and peeled
  • 3 tsp. oil
  • 1 tsp. cumin seeds
  • ¼ tsp. hing (asafetida)
  • 1 tsp. chili powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. amchur (dried mango) powder
  • ½ tsp. fennel powder
  • salt to taste
  • cilantro for garnish


Here is how I made it:

  1. Heat oil in a pot.  Add cumin seeds and hing.
  2. In a small bowl, take a little bit of water and add all the dry powders (red chili powder, turmeric, cumin, coriander, fennel, amchur).  Mix well.
  3. Pour this gently into the kadai, being careful not to get splattered.  Add salt.
  4. Add a little more water and bring this to a boil.
  5. Coarsely mash up the potatoes with your hand so that there are some big chunky pieces.
  6. Add this to the masala.  Add more water if necessary.  Cover and cook on low heat for about 6 - 8 minutes till the potatoes absorb all the flavors.
  7. Garnish with cilantro.
 Serve with rotis or puris.

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