
This is a traditional Indian potato curry which is colored yellow because of haldi (turmeric)
SERVINGS: 3
CALORIES: 200
PREP: 15 minutes
COOK: 20 minutes
INGREDIENTS
1/4 lbs | bay potatoes |
---|---|
1 | medium chopped Red or white onion |
1 tsp | ginger powder |
1/4 tsp | turmeric |
1 | small chopped jalapeƱo or dry red chilly optional for spice |
1 | chopped tomato |
3 tbsp | extra virgin olive oil |
1 cup | water |
DIRECTIONS
Precook potatoes in boiling water or microwave. Peel and cube cooked potatoes
In a pan on, heat oil on medium or medium-high flame. When oil is hot, add onions and stir for 2 min. Add ginger and turmeric, and stir for 3-4 min. If using tomatoes, add tomatoes and cook for 3-4 min until tomatoes are soft. Add a cup of water and bring to a boil.
Add potatoes and jalapeƱos and let cook in the liquid for 2 min until potatoes absorb the liquid and become softer. Press potatoes in the pan using the back of a large soup ladel or a potato masher. Reduce the flame and let sit for 5 min while potatoes incorporate the flavors. When the dish is ready, there will be no free water remaining.
TIP: it is not necessary to mash the potatoes completely, chunks are acceptable. Enjoy the potatoes on their own or with rice or any type of bread.
Was this helpful?
0 / 0