This is a traditional Indian potato curry which is colored yellow because of haldi (turmeric)
PREP: 15 minutes
COOK: 20 minutes
|1/4 lbs||bay potatoes|
|1||medium chopped Red or white onion|
|1 tsp||ginger powder|
|1||small chopped jalapeño or dry red chilly optional for spice|
|3 tbsp||extra virgin olive oil|
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 jalapeños 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.
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