Time
50 min
Serving
4 persons
Calories
377
If you still love potatoes, not only when you were a kid, take a look on one interesting and exotic recipe. This Indian vegan potato recipe certainly must become a part of your everyday meals.
Ingredients
- salt: 1 pinch
- coriander leaves: 2 tsp
- water: 2 cup
- flour: 2 tsp
- asafoetida: 1 pinch
- turmeric: 0.5 tsp (powdered)
- tomatoes: 1 piece
- curry leaves: 9 piece
- ginger: 1 tsp
- green chili pepper: 2 piece
- onion: 1 piece (large)
- chana dal: 1 tsp
- urad dal: 1 tsp
- mustard seed: 1 tsp
- vegetable oil: 1 Tbsp
- potato: 250 g
Metric Conversion
Stages of cooking
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Wash potatoes properly and then boil or steam. When potatoes are still warm, peel and crumble them, put aside.
-
Take a pan and heat vegetable oil, add mustard seeds .
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When the mustard seeds start to splutter, add urad dal and chana dal. Stir and saute till the dals become golden.
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Then add chopped onion. Saute onion till it becomes filmy.
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Now add green chilies (chopped), chopped ginger and curry leaves.
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Next add chopped tomatoes.
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Saute for 2 minutes on a medium heat and then add turmeric powder and a pinch of asafoetida. Mix and continue to saute for 2 more minutes.
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Then add flour and water. Mix ingredients well.
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Boil this mixture and add crumbled potatoes. Mix potatoes with the rest of the curry, add salt, cover the pan with a lid and simmer on a low heat for 7 to 8 minutes or more till the sauce become thick.
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Finally add chopped coriander leaves. This is it. Enjoy.
