Simply spiced potato curry recipe
Urvashi's seven-year-old daughter can cook this delicately spiced curry recipe, no probs. The perfect curried main for young palates.
Ingredients
- 4 medium sized potatoes
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 0.5 tsp turmeric powder
- 0.5 tsp red chilli powder
- 2 tsp coriander and cumin powder (dhana jeeru)
- 1 cup water
- 1 handful coriander to garnish
- 4 medium sized potatoes
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 0.5 tsp turmeric powder
- 0.5 tsp red chilli powder
- 2 tsp coriander and cumin powder (dhana jeeru)
- 1 cup water
- 1 handful coriander to garnish
- 4 medium sized potatoes
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 0.5 tsp turmeric powder
- 0.5 tsp red chilli powder
- 2 tsp coriander and cumin powder (dhana jeeru)
- 1 cup water
- 1 handful coriander to garnish
- 1 handful Chapatis
- 1 handful Chapatis
- 1 handful Chapatis
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Chop the potatoes into small cubes. Prepare the `spice magic' by putting the turmeric, chilli powder, coriander and cumin powder into a small bowl. Mix together to start releasing the `spice magic'.
- Prepare the tempering mixture by putting the cumin and mustard seeds into an eggcup or small bowl. This is simply because they need to be added quickly into the oil and for the children it is easier to plop them all in at once.
- Position your children safely around or near your cooker. My daughters sit on a stool next to it but if you don't feel comfortable with this, move them a little further away and bring the pan to them for mixing.
- Heat the oil in a large saucepan over a medium flame and make sure the lid is set aside within easy reach. This is because the seeds may pop out from the hot oil when the potatoes are added so it's handy to cover up quickly.
- Test the oil by adding a couple of mustard and cumin seeds. If they fizzle around, it's ready, so add the rest and then quickly add the chopped potatoes and cover.
- Turn the heat down and then add the spices and stir through with a fork.
- Pour over the water, cover and leave to cook with the lid on until the potatoes are soft giving the mixture a little stir every now and then. If the potatoes are sticking, it's too hot so turn the heat down and add a little more water.
- Garnish with chopped, fresh coriander and serve with plain boiled rice, plain yoghurt and chapattis.
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