SPICY POTATO CURRY

SPICY POTATO CURRY image

Yield 4 people

Number Of Ingredients 20

4 potatoes (peel the skin)
1 red onion (medium size) - chopped very finely
2 tomatoes chopped very finely OR 3/4 cup fresh marinara sauce
1 tamarind - a small lemon size OR 1/2 cup chicken broth
3 dry red chiles
8 curry leaves OR 2 tsp cumin seeds
3 cloves garlic
1/2 tsp mustard
5 fenugreek seeds OR 2 tbsp maple syrup
1/4 spoon asafoetida powder (optional)
2 tbsp Butter
4 tbsp canola oil
2 tbsp mango chutney (optional). I like Major Grey's Mango Chutney.
List of Powders:
1 pinch turmeric powder
1 tbsp chili powder
2 tbsp coriander powder
1/2 tsp cumin powder
1-2 tbsp curry leaves powder OR Maharajah curry powder (to taste)
1/2 tsp ground pepper

Steps:

In a thick bottomed kadaai / pan, heat 4 tbsp of oil. Add mustard. when it cracks add fenugreek seeds/maple syrup, curry leaves/cumin seeds, garlic and red chiles. Fry them well. Now add chopped onions, saute them until they turn translucent. and add chopped tomatoes. Saute the tomatoes along with onions for 3-4 minutes. Now add salt to taste and all the powders listed. Fry them well for 2 minutes, until the oil separates. Now add cut potatoes and mix them well. Add 1/2 a cup of Tamarind water/chicken broth. Close the kadaai/pan with a lid and raise the heat to medium-high. Let the potatoes get half-cooked. After 10 minutes add the butter, lower the heat to simmer and close the lid. After another 10 minutes the potatoes are done and the spicy potato curry is ready. Mix in the mango chutney if desired.