Potato Gravy Curry

Ingredients

• 4 cups potatoes, peeled and cut into medium cubes
• 1/4 cup onions, chopped (optional)
• 1/4 tsp mustard seeds
• 3-4 curry leaves (optional)
• Salt to taste
• 4-5 tsp vegetable oil

For Masala

• 8-9 red chillies (adjust to taste)
• 2 tsp coriander seeds (dhania)
• 1 tsp cumin seeds (jeera)
  
• 1/2 cup coconut, freshly grated or dry

Preparation

1. Pressure cook the potatoes for about seven minutes or until cooked but not mushy.
   
   
2. Or you can microwave the potatoes with enough water and salt for about 5-6 minutes or until cooked.
   
   
3. Heat 2-3 tsp oil in a small pan and saute the onions with a little salt until translucent and nicely browned, and set aside.
   
   
4. Heat 1 tsp oil in a small pan, and roast the coriander seeds, cumin seeds, and red chillies separately until golden brown. Grind all these with coconut and 1/2 cup of water into a coarse paste.
   
   
5. Heat a wide, shallow pan, and add the ground masala, potatoes (along with the water) and add 1 cup of water and cook on medium heat until gravy thickens.
   
   
6. Add the sauteed onions.
   
   
7. Heat 1 tsp oil in a small pan for the seasoning. Add the mustard seeds. when the mustard starts to pop, add the curry leaves and fry for a couple of seconds. Pour the seasoning over the potatoes, and let simmer for a couple of minutes.
   
   
8. Serve the potato gravy curry hot, with hot rice and ghee (clarified butter).

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