2 cups peeled and diced potatoes
2 onions finely chopped
2 medium sized tomatoes blended
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon sugar
1/2 teaspoon mustard seeds
1/4 teaspoon dried methi leaves/ kassuri methi
1/2 teaspoon cumins seeds
Few curry leaves
4 tablespoon oil
Salt as needed
Par boil the potatoes for a few minutes and set aside.
Heat oil in a separate pan and put the cumin seeds, mustard seeds, curry leaves and kassuri methi.
When the spices begin to splutter, add the onions and saute till transparent, then add the red chilli powder, turmeric powder, coriander powder and salt.
Cook for a few minutes and then add the tomatoes.
Let this cook until oil begins to separate from the sides.
Put the boiled potatoes, and cook for few minutes before adding water Just to cover the potatoes.
Cover and simmer the potatoes on a slow flame until well done.
The curry will thicken as the potatoes continue to cook, however do not overcook the potatoes.
Potato curry is ideal with rice and chapati.
If you intend to serve the curry with chapati then add lesser water inoder to have a thicker curry.