This blog post has been waiting in my drafts folder like forever. So i decide to publish it today. This is a tangy potato curry topped with the flavor of kasoori methi. Great to go with stuffed parathas like Methi ka Parantha, Aloo ka Parantha or even Plain Parantha. Takes less than 10 minutes to cook, this potato curry is sure to tempt many. Try the recipe to find out 🙂
Serves – 2 people
- 2 boiled potatoes (cut into small pieces)
- 2 tbs oil
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp coriander powder
- salt to taste
- 2 tbs dried kasoori methi (dried fenugreek leaves)
- 1 medium tomato (chopped)
- 2 green chillies (chopped)
- ½ tsp red chilly powder
- water to make curry
Cooking instructions – How to prepare Tangy Potato curry
Heat oil in a wok and add cumin seeds.
Once cumin seeds start fluttering add turmeric powder and coriander powder. Saute for 10 seconds and add chopped tomatoes, salt and chopped green chillies.
Add a little water and cook the tomatoes covered until mushy.
Add dried kasoori methi.
Cook the tomatoes until mushy and oil starts oozing out from the sides.
Now add boiled potatoes and mix well.
Add water and red chilly powder. Bring the water to boil and then simmer in low-medium heat for another 5 minutes.
Your potato curry is ready. I serve it hot with methi ke parathe.