Friday, September 17, 2010

Potato Gravy (Curry)

This is sooo yummy and simple at the same time. To be eaten with poori (basically a chapati dough, rolled a little smaller and a tiny bit thicker and fried), chapati. Without adding water I think it would be delish with dosa . . . I tried various other versions, but this is the one my husband was very excited about. Thanks to my friend, Anu, for her recipe!

4-5 medium potatoes, peeled and cubed (not too small)

Cover with water and a pinch of salt, bring to a rolling boil on high heat, reduce heat to medium and cook until JUST tender (don't overcook), drain and set aside.

1 tablespoon oil
1 tablespoon split chickpeas (channa dal)
1 medium to large size onion, thickly sliced (1/3-1/2 inch thick, about. The reason being, in this gravy you want to enjoy the taste and texture of the onion while eating. You don't want it to disintegrate.)
2 green chiles, sliced lengthwise (decrease or increase depending on your heat tolerance)
10 curry leafs (there is really no substitute for curry leaf; omit it if you don't have it. Most Indian stores will carry at least the dried curry leaf if not fresh)
1/2 teaspoon turmeric powder

Heat oil in a large frying pan. When hot add the channa dal and roast until slightly browned. Add curry leaf, chiles and onion. Saute until the onion JUST becomes slightly translucent (again, don't overcook). Add turmeric powder, mix thoroughly. To this, add your potatoes, and stirfry for a couple minutes, slightly mashing the potatoes (be sure to leave some of the pieces whole). To this add salt, to taste, and then pour in water until potatoes are just covered. Reduce heat to low and allow to simmer for 10-15 minutes, or until desired consistency is reached. (Keep in mind the gravy will thicken as it sits.) Garnish with fresh coriander leaf.

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