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Main Course

Pototo Curry

Rich, fragrant, and full-bodied — this potato curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

5 nos Potatoes
2 nos Onion large
2 nos Green chillie
1/4 piece Ginger
Of turmeric
Salt, to taste
1/2 tsp Mustard
Curry leaves, a few
2 nos Red chillie whole
Corriander leaves, a few
1 nos Tomato large
1/2 tsp Jeera

Preparation

Step 1
In the pressure cooker add cut pototoes, onion, cut tomato, ginger, and greenchillie.
Step 2
Add little water salt and turmeric and pressure Let it cook for 5 minutes.
Step 3
Open cooker lid and with a spoon mash the potato a little so that some are mashed and some left cut in oil.
Step 4
Add mustard,jeeera, curry leaves, red whole chillie, and again one sliced onion.
Step 5
Fry and pour over the potato mixture.
Step 6
Add coriander leaves.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Pototo Curry

Rich, fragrant, and full-bodied — this potato curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

5 nos Potatoes
2 nos Onion large
2 nos Green chillie
1/4 piece Ginger
Of turmeric
Salt, to taste
1/2 tsp Mustard
Curry leaves, a few
2 nos Red chillie whole
Corriander leaves, a few
1 nos Tomato large
1/2 tsp Jeera

Preparation

Step 1
In the pressure cooker add cut pototoes, onion, cut tomato, ginger, and greenchillie.
Step 2
Add little water salt and turmeric and pressure Let it cook for 5 minutes.
Step 3
Open cooker lid and with a spoon mash the potato a little so that some are mashed and some left cut in oil.
Step 4
Add mustard,jeeera, curry leaves, red whole chillie, and again one sliced onion.
Step 5
Fry and pour over the potato mixture.
Step 6
Add coriander leaves.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.