Indian mashed potato curry;a thick spicy curry best served with rice, puris and Indian rotis
Potato: 2 (large)
Onion: 1 (Large)
Ginger: 2 inch
Garlic Cloves: 5-6
Green Chili: 1
Tomato: 1 (large)
Mustard seeds: 1 tsp
Turmeric Powder: 1 /2 tsp
Red Chili Powder: 1 tsp
Coriander Powder: 2 tsp
Garam Masala Powder: 1 tsp
Roasted Cumin Powder: 2 tsp
Water: 1 ½ cup
Sugar: ½ tsp
Salt to taste
Coriander leaves for garnish (finely chopped)
Cooking Oil: 2 tbsp
Juice of ½ lemon
1) Boil the potatoes in 3 cups of water in a pressure cooker until steam generates 1 whistle. Lower the heat and cook for additional two whistles. Remove from heat. Cool. The potatoes should be soft at the centre. Peel and mash the potatoes with a fork. Keep aside.
2) Grind onion, ginger and garlic with 2 tbsp of water to a smooth paste
3) Grate the tomato to get the pulp and discard the skin
4) Heat oil in a fry pan. Splutter mustard seeds. Add ginger, garlic and onion paste. Fry till the Masala emits a cooked fragrance and turns light golden brown (approx 7-8 min).
5) Lower the heat. Add red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder and fry for 2-3 min
6) Add tomato pulp, green chili, salt and sugar. Fry for 10 min till oil separates from the masala.
7) Add the mashed potato and 1 ½ cup of water. Mix well. Break any large pieces of the potatoes with the back of the ladle. Bring to a boil. Simmer for 5 min.
8) Add chopped coriander leaves and lemon juice. Stir well. Remove from heat.
Roast the spices well along with onion and tomato mixture for rich flavor
1) Cut the large potatoes in two halves to lessen the cooking time
2) For flavor, you can also use curry leaves during tempering
3) The curry thickens on cooling
1) Substitute whole tomato with tomato puree
2) Substitute red chili powder with 2-3 green chilies
Serve hot with rice, rotis or puris