Tangy Potato Curry

Name: Tangy Potato Curry
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 3-4 medium size potatoes; 2 onions; 2 dry red chilis; 1 tbsp oil; 1/2 tsp Mustard seed; 1/2 tsp cumin seed; 1/2 tsp fenugreek seed; 1 tsp salt; 1/2 tsp Turmeric powder; 1 tsp Chili powder; 1 tsp soya sauce; 3-5 stems of Coriander leaves

Ratna Lalwani @ratna62

Kolkata

#NOV
#W2
This is a simple potato curry. It is my creation. To make a change, I have added soya sauce into normal potato curry and the tangy taste of soya sauce turned the curry into a cuisine.

Ratna Lalwani @ratna62

Kolkata

#NOV
#W2
This is a simple potato curry. It is my creation. To make a change, I have added soya sauce into normal potato curry and the tangy taste of soya sauce turned the curry into a cuisine.

Saved

Ingredients

20mins

2 people

3-4medium size potatoes
2onions
2dry red chilis
1 tbspoil
1/2 tspMustard seed
1/2 tspcumin seed
1/2 tspfenugreek seed
1 tspsalt
1/2 tspTurmeric powder
1 tspChili powder
1 tspsoya sauce
3-5stems of Coriander leaves

Saved

Steps

20mins

1

Peel off the skin of potatoes. Cut into dice shapes. Rinse with water thoroughly. Cut the onion in thin slices.
2

Heat a kadhai. Add oil. Once the oil becomes hot, add mustard, cumin and fenugreek seeds and allow it to flutter. Add onion, potato and red chili and mix well. Cover the kadhai with lid and cook in low flame with occasional stirring.
3

When potatoes and onions turn golden brown add salt, turmeric powder and chili powder and mix well.
4

Add 1cup water and cook in low flame with lid. When potato slices become soft, switch off the burner. Add soya sauce and mix thoroughly.
5

Transfer the potato onion curry into a serving bowl and garnish with coriander leaves.

Saved

Cooksnaps

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Ratna Lalwani @ratna62

on November 10, 2022 06:10

Kolkata

I am a senior citizen. At present, kitchen is my laboratory. I think more and cook less. I try something whenever new idea comes to mind. My recipes are simple but interesting, tasty, diet friendly and quick with minimum oil and ingredients . I belong to Jain community , therefore my dishes are strictly vegetarian cuisine.