Quick potato Curry (Student friendly)

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Puris and potato curry is a common combination in a lot of Gujarati homes and it gets eaten as breakfast, dinner or lunch.  Now that a lot of children are going to University, a lot will be missing home made food.  This potato curry is tasty and easy to make with limited ingredients and it is one that my son often makes to have either with Naan bread, puris or soft bread rolls. This recipe is not authentic but it works so hope some of you will enjoy my cheat recipe.

Ingredients for 1-2 servings :

  • 3-4 Potatoes
  • salt  to taste
  • 1 tbls oil
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • ½ tsp dhana jiru ( a mixture of coriander and cumin powder)
  • ½ tsp chili powder
  • 1 cup Bolognese cooking sauce
  • 2 green chilies
  • coriander for garnishing

Method:

  1.  Wash and chop your potatoes in cubes or thick circles.

2. Heat the oil and add the cumin seeds.  Once they brown, add the potatoes and stir well.  Slice the chilies in twoand add them to the potatoes.  Add the salt, turmeric, chili powder and dhana jiru and stir well.  Add half a cup of water, and cover the saucepan.  Cook this for 5 minutes.  Check and continue cooking until the potatoes soften. 

3.Add the bolognese cooking sauce and mix in.  If you like your gravy to be a bit runny, you can add half a cup of water.  Cook this for 5 minutes.

4.Garnish with coriander and serve it hot with rice or any Indian bread.

5.We served it with mango pulp, papads and puris.

 

Quick Potato Curry

Puris and potato curry is a common combination in a lot of Gujarati homes and it gets eaten as breakfast, dinner or lunch.  Now that a lot of children are going to University, a lot will be missing home made food.  This potato curry is tasty and easy to make with limited ingredients and it is one that my son often makes to have either with Naan bread, puris or soft bread rolls. This recipe is not authentic but it works so hope some of you will enjoy my cheat recipe.
Course: dinner, lunch
Cuisine: Indian
Keyword: curry
Author: Mina Joshi

Ingredients

  • 3-4 Potatoes
  • salt  to taste
  • 1 tbls oil
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • ½ tsp dhana jiru ( a mixture of coriander and cumin powder)
  • ½ tsp chili powder
  • 1 cup Bolognese cooking sauce
  • 2 green chilies
  • some coriander for garnishing

Instructions

  • Wash and chop your potatoes in cubes or thick circles.
  • Heat the oil and add the cumin seeds.  Once they brown, add the potatoes and stir well.  Slice the chilies in twoand add them to the potatoes.  Add the salt, turmeric, chili powder and dhana jiru and stir well.  Add half a cup of water, and cover the saucepan.  Cook this for 5 minutes.  Check and continue cooking until the potatoes soften. 
  • Add the bolognese cooking sauce and mix in.  If you like your gravy to be a bit runny, you can add half a cup of water.  Cook this for 5 minutes.
  • Garnish with coriander and serve it hot with rice or any Indian bread. We served it with mango pulp, papads and puris.

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