Potato Curry 2, Without Onions Or Tomatoes (Onion And Tomato Free)
Aloo Rasedar 2, Bina Pyaz Aur Tamatar Ke
This is one of the simplest and quickest of India curries to make and probably one of the most commonly eaten one in traditional North Indian houses. At least it was, when I was growing up. My grandmothers, mother and mother in-law, all made it to serve with with Poories and all sorts of Kachauries (stuffed poories; look for recipes on this website). The curry is simply made with ginger and spices. This dish is quite commonly seen at fast food restaurants at Indian holy places, quick to make and tasty.
If cooking as a food for fasting, add 'Sendha Namak' rock salt, instead of normal sea salt. Serves 4.
500 gm. potatoes
1 tbsp. oil or ghee
1 tsp. cumin seeds or Nigella/kalaunji seeds or mustard seed/rai
A large pinch of asafoetida powder
1/2 inch piece of ginger, grated (optional)
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/4 tsp. chilli powder or to taste
Salt to taste
2 tbsp. full cream yoghurt (optional) at room temperature and lightly beaten
1 1/2- 2 cups boiling water
1/2 tsp. Garam Masala
A handful of chopped coriander leaves. I donâ€™t get a chance to add them very often, because my husband is allergic to them! However, they do enhance the flavour, so please do, if you can get them.
Boil or microwave potatoes in their skin. These days, I find it easiest to cook them in a microwave oven; steam for 7-8 minutes. Press to see if cooked. If needed, steam for another 2-4 minutes.
Cool, peel and break into bite size pieces. Breaking potatoes gives you a thicker gravy/sauce, as broken bits mix with the water and make it thick. You can mash a few broken pieces completely. You can chop them too, if you prefer a thinner gravy.
Heat oil in a pan.
Add cumin seeds and asafoetida. When seeds splutter, add ginger and fry for a few seconds.
Turn the heat down.
Add all the spices (you can use curry powder instead of all these spices) and salt. Stir for a few seconds only. Donâ€™t let the spice burn.
Add potatoes and stir gently for a couple of minutes, to coat them well with spices.
Add water and bring to boil. Amount of water depends upon how thick you like your curry sauce/gravy to be. Some people like this dish with a thick sauce/gravy, that can be served on the dinner plate directly. Others like quite a runny gravy, which has to be served in small bowls (Indian katori). Start by adding less and increase it to what is right for you. The choice is yours.
Bring to boil and simmer for a few minutes.
Add lightly beaten yoghurt here, if using. Stir it in.
Turn heat off and add garam masala and coriander leaves.