Hing diye Alu'r Torkari: Potato Curry with a hint of Asafoetida
Sometimes I get these overwhelming cravings for potatoes which I need to satiate right away. Today was one such day. Especially because we have been eating roasted veggies and baked fish or chicken the last 5 days. So I made some whole-wheat Alu Paratha (flat bread stuffed with spiced mashed potatoes and Hing diye Alu'r Torkari (potato curry with a hint of asafoetida) to take care of my cravings. The husband helped in rolling out the parathas - he is getting better each day!
I still remember the first time I had made Alu Paratha way back in 2006 - each one had turned out crispy to the hilt and the fillings were bursting out. I have come a long way, but still dare not put up the recipe of Alu Paratha on my blog, not yet at least. So here's the recipe for a very flavorful Potato Curry, which will go well with Luchi (Puri), Paratha or Rooti (Chapati).
I still remember the first time I had made Alu Paratha way back in 2006 - each one had turned out crispy to the hilt and the fillings were bursting out. I have come a long way, but still dare not put up the recipe of Alu Paratha on my blog, not yet at least. So here's the recipe for a very flavorful Potato Curry, which will go well with Luchi (Puri), Paratha or Rooti (Chapati).
Ingredients:
- Potatoes - 1 Cup, cubed into small pieces
- Onions - 2 tbsp, finely chopped
- Tomatoes - 1 tbsp, finely chopped
- Green Chili - 1 or 2, slit
- Cumin Seeds - 1 tsp
- Asafoetida - 1/8 tsp
- Turmeric powder- 1/4 tsp
- Oil - 1 tsp (I used mustard oil)
- Salt to taste
- Water - 1/2 to 3/4 Cup
Heat oil in a kadai or wok and temper with cumin seeds and asafoetida. Once the cumin seeds starts spluttering throw in the onions and fry till translucent. Add the tomatoes, cook for a minute or two. Next, add the cubed potatoes, turmeric powder, green chili and salt. Cook for a few minutes, while stirring constantly. Add water, cover and cook till done.
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