Potatoes are one of the versatile ingredient in our kitchen. It appears in each and every curry cooked in our kitchen, it enriches the taste of our Macher jhol to the jhal jhal dimer kosha potato is used in cooking all this yummy recipes. Sometimes we simply fry potato wedges which we call aloo bhaja to accompany the rice dal combo. See potato is everywhere.
Now this simple one pot curry cooked with potatoes and few spices is a very popular Breakfast recipe. From roti to luchi to paratha it goes awesome with everyone and never disappoints. This cooking is that easy that even a novice cook can prepare this.
Always cut and boil Potatoes before cooking. It saves time also drains out the starch thus making it healthy for diabetic patient.
You can use masala powder ( prepared previously) or can prepare masala powder by roasting and crushing masalas that instant.
STEP BY STEP RECIPE WITH PHOTOS
Peel off potatoes and boil them in water. Cut into cubes before boiling.
Now put mustard oil in pan. Mustard oil gives pungent smell in the curry. Temper the oil with paanchforon (Indian five spice mix)
Now put the potato cubes and chopped tomato.
Then add salt, sugar, turmeric powder and coriander powder. Mix everything.
Cover with a lid and cook for few minutes in medium flame.
Transfer to a bowl and serve.
RECIPE CARD FOR 10 MINS POTATO CURRY
Cuisine – Indian
Course – Breakfast
Prep time -15 min Cooking time -10 minutes Total time -25 minutes
Author – Tina
Potatoes – 5-6 (medium size)
Mustard oil -5-6 spoon
Paanchforon / Indian five spice -1 tsp
Turmeric powder -1/2 tsp
Dry red chilli -1(optional)
Coriander powder -1 tsp
Salt and sugar to taste
HOW TO COOK DRY POTATO CURRY IN 10 MINS
Peel off the skin of potatoes and boil them. Cut them into cubes before boiling.
Put mustard oil in kadai. Temper the oil with paanchforon/ Indian five spice.
Now add potatoes. Chop the tomato and put it in the kadai.
Add salt and sugar, turmeric powder and coriander powder. Cover with a lid and cook for few minutes in medium flame.