Simplest Potato Curry for Chapathi
The simplest Potato Curry made for chapathi. A go-to recipe, for when you need something quick! It is also very comforting to have with hot Chapathi / Phulka with a little ghee! Yum. I dedicate this recipe to Zaira’s first nanny, Sheeja. No oil used in cooking.
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PIC MEDIUM SIZE HERE
Ingredients:
| USA Potatoes (or 4 smaller sized) | 2 Large | |
| Carrot | 1 medium-sized | |
| Red onions | 1 | |
| Garlic | 4 large cloves | |
| Salt | To taste | |
| Coriander powder | 2 tsp | |
| Mild chilli powder | 1 tsp | |
| Garam masala ( Kerala Garam masala is best here) | 1/2 tsp plus a sprinkling at the end | |
| Turmeric powder | 1/4 tsp | |
| Fennel powder | 1/4 tsp | |
| Mini pepper (1Tbsp sliced pepper- any fragrant peppers will do) | 1 | |
| Fresh curry leaves | 5-6 | |
| Coconut cream (thick) | 1/4 cup |
Method:
- Peel the potato, carrot and onion.
- Chop the potato and carrot into medium chunks. Slice the onions and mini pepper. Gently crush the garlic cloves.
- You need a small saucepan for this recipe.
- Add the potato and carrot chunks first, to the saucepan. Cover this layer with the sliced onion and garlic. Do not stir the ingredients.
- Add just enough water to cover. Bring to a boil.
- Lower heat and cook, partially covered for 10 minutes.
- Check that the potato and carrot is tender.
- Add salt to taste (1/2 – 3/4 tsp).
- Add spice powders and the sliced pepper now.
- Stir everything well and simmer for 1 more minute. It should be a thick gravy now.
- Tear the curry leaves with your hands and add to the curry and then lastly, the thick coconut cream. Stir through till heated.
- Sprinkle a bit of garam masala over the top (1/8 tsp).
Simplest Potato Curry for Chapathi
Notes:
- The Garam Masala used will greatly impact the flavour of the curry. I always use my Kerala Garam Masala. Sheeja always used this too 🙂
Key Ingredients: Potato, Carrot, Onion, Garlic, Mini Pepper, Curry leaves, Coconut Milk, Salt, Spice.
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its really work. 10star