In India , during Religious fasts we are not allowed to use regular spices , grains and vegetables. So we often prepare potato curry to have with rajgiri pooris.
This simple potato curry is without onion, garlic and tomatoes. In This recipe I have used lots of cumin seeds along with crushed green chillies , ginger and fresh cilantro which bring wonderful flavor to the dish .
For this I have crumbled boiled potatoes and added to crushed ginger and green chilies & simmered for some time , garnished with feesh cilantro & served hot with rajgira pooris . This is my favourite potato curry which I often make during fasting and on normal days too. Try this once and you will make this again and again .
Boiled Potato -3 medium
1 tsp each Crushed or finely choppedGreen chili and ginger
Pepper powder/kali mirch- 1/2 tsp ( optional )
Dry mango / amchur powder 1 tsp (optional)
Lemon juice- 1 tsp
oil/ghee- 1 tbsp
Cumin seeds/jeera- 1tsp
Rock salt OR salt to taste
1 1/2 cup warm water
Peel boiled potatoes and make small cubes from 1 potato and crush with your palm the other 2 potatoes.
Heat the oil/ ghee in a pan on medium heat. Once hot add cumin seeds. Let them sizzle then add chopped green chilies and ginger and cook for few seconds.
Add crushed as well as cubed potatoes to the pan & mix well .
Add amchur powder and pepper powder if using
Now add water and salt to taste and let it simmer for 10 mins or till the gravy / curry thickens .
Turn the stove off and Add fresh cilantro / coriander and lemon juice .
Serve hot with Rajgira /amaranth flour Pooris
1- Addition of mango powder is optional but it gives a nice tangy flavor to the curry
2- Rajgiri / Amaranth flour can be added to give thickness to the curry.
3 – You can also add 1 tbsp of roasted peanut powder in the curry to give a twist in the taste.