Dry Potato Curry Recipe
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Dry Potato Curry Recipe Ingredients
For the Panch Phora
2 tablespoons black mustard seeds
2 tablespoons cumin seeds
2 tablespoons nigella seeds
1 tablespoons fenugreek seeds
1 tablespoons fennel seeds
For the Dry Potato Curry
500g Potatoes
1½ tablespoons Vegatable Oil
1 teaspoon Panch Phora
1 Chopped Medium Onion
2 tablespoons chopped fresh cilantro
1 teaspoon ground turmeric
1 1/3 teaspoons salt
1/2 teaspoons chilli powder
1/4 cup of hot water
1 teaspoon garam masala
1 teaspoon lemon juice
Dry Potato Curry Recipe Procedure
Peel or clean off potato skins
Cut into quarters or cubes (if potatoes are large)
Heat oil and sprinkle in Panch Phora
When the seeds brown, add the chopped onion
Fry gently for a few minutes
Add cilantro, turmeric, salt and chilly powder.
Add potato, stir well and sprinkle with hot water
Cover saucepan tightly on a very low heat for 20 minutes
Shake pan from time to time to prevent potatoes from sticking to pan bottom
Sprinkle with Garam Masala and lemon juice and for a further 10-20 minutes, checking the potatoes for softness every so often
Do a final shake to ensure potatoes are covered evenly with the seeds, and serve.
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