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Spiced Potato Curry

Serves 6

This potato dish is made specifically to accompany pooris or kachoris (fried Indian breads). It’s gooey and mushy and it is meant to be that way.  You can make make it as spicy as you want by adding more green chillies. If you like a tangy flavor, you may add a tablespoon or two of your favourite Indian pickle in there. I love Kasundi Achaar (mango pickle) and I usually have it in the pantry to accompany this. Enjoy this with pooris, halva and chohley on a lazy weekend morning and I promise you, you won’t be disappointed. If you are having guests over for a traditional style brunch, make this along with the mentioned accompaniments and your brunch will be a hit.

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What you Need:

4 large potatoes
2 tbsp canola oil
Red chilli powder to taste
Red chilli pepper flakes to taste
1tsp Turmeric powder
1tsp Cumin seeds
1/4 tsp Nigella seeds
1/4 tsp Fennel seeds
Salt to taste
Cilantro and green chillies for garnish

How To:

  1. If you want, you can peel the potatoes first and then chop them into small pieces.
  2. In a large pot, heat up the oil and fry all the spices in it for 1 min on low heat.
  3. Add the potatoes and cook for 5 mins.
  4. Add 4 cups of water, cover and cook on medium heat.
  5. Once the potatoes are tender, use a potato masher and mash them 5-10 times or until the potatoes are mushy, but not like a paste. If you don’t like to eat potatoes this way, then leave them as they are.
  6. Garnish with cilantro and green chillies.
  7. Serve with some pooris

Enjoy!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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