Potato curry | Poriyal | Batata nu shaak, diced potatoes cooked with very little spices. This is a super easy side dish for variety rice like lemon rice, coconut rice, curd rice and also a simple side for rasam or chapati|roti. There is no onion or garlic in this curry, great for upvaas days or when there is no vegetable at home or just feeling lazy to cook anything elaborate.

This potato is great for long distance travel as it has a longer shelf life compared to other side dishes cause of the amount of oil and dry spice powders used in the recipe.

Ingredients you’ll need:

5- 6 medium-sized Red Potatoes
2 tbsp Oil
1/4 tsp mustard seeds
1/2 tsp cumin
1/8 tsp Asafoetida
1/4 tsp Turmeric powder
1/2 tsp chili powder or to taste
Salt to taste
Sugar – 1/8 tsp – optional

Preparation:

Wash and clean potato well and chop into small cubes. I prefer not to peel the potatoes, the skin of red potatoes turns crispy when fried. Keep chopped potato in cold water till cooking to avoid them from turning brown.

In a wide pan, heat oil and add mustard seeds. As the seeds crackle, add cumin seeds, asafoetida, turmeric powder and add drained potato cubes and salt to taste. Stir until potatoes is well coated with turmeric and salt. Sprinkle 2 to 3 tablespoon of water if potatoes become to dry.

Cook on medium heat till potatoes are half-cooked and add chili powder.

Stir fry till potatoes crisp  up a little, the right time to stop cooking is when potatoes are soft from inside and lightly crispy in the outside.

Serve hot with any rice variety dish, roti|chapati or just simple rasam

Happy Cooking