Potato and cumin along with dried Fenugreek Leaves or Kasuri Methi is a simple yet aromatic combination.
This particular curry can be served with chapatti or dosa. Slightly mashed form makes a good stuffing for sandwiches for picnics/lunchbox as it can stay long unspoilt.
It is a practical 'quick fix' when you have some unexpected guests at home. So prick your fork into potatoes to enjoy it as a snack or as a side dish!
Here's how you make this rapid dish:
Serves:
4
Preparation Time:
10 Minutes.
Cooking Time:
10 Minutes
Ingredients:
Potatoes peeled and cubed - 2
Oil - 2 tbsp
Mustard Seeds - ½ tsp
Turmeric - ¼ tsp
Asafoetida - ¼ tsp
Cumin Seeds - 1 tsp
Green Chillies chopped - 1
Ginger grated - 1 tsp
Dried Fenugreek Leaves or Kasuri Methi - 1 tsp soaked in water for 5-minutes
Salt to taste
Lemon Juice
Method:
• Boil water in a pan, add the cubed Potatoes with a pinch of Salt and Turmeric Powder and cook until done. Drain the water and keep the Potatoes aside.
• Next make the tempering i.e. heat Oil in another pan, add Mustard Seeds, Turmeric, Asafoetida, Cumin Seeds, Green Chillies, Grated Ginger and fry for some time.
• Then add the boiled Potatoes and Salt and mix.
• Lastly rinse the Kasuri Methi and sprinkle all over and mix well. You could also brighten it up with a dash of Lemon Juice.
Potato cumin curry is ready to be served with any Indian bread or with hot Rice and Dal!
