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Russet Potato Curry

Here's a quick Russet Potato Curry you can make anytime you want a filling, lightly spiced side for plain rice. An easy vegetarian and vegan recipe, it can be made in very little time.

Russet potatoes are so called because of their dark-brown color (with a reddish tinge) and are rich in carbohydrates, vitamin C, vitamin B6, and have some fiber. These potatoes are also very low in calories and fat. To get the maximum health benefits, do not peel the potatoes.

Servings: 2-3
Cooking Time: 15 minutes

Ingredients

3 cups russet potatoes, cut into 1/4-inch cubes with peel
1 tsp mustard seeds (rai)
Asafoetida powder (hing), a pinch
1 1/2 tsp red chilli powder (adjust to taste)
4-5 curry leaves
Salt to taste
4 tsp vegetable oil

Preparation

Heat the oil in a wide skillet. Add the asafoetida powder and mustard seeds. As the seeds start to pop, add he curry leaves and fry for a second.
Add the russet potatoes and salt and stir-fry for a minute. Cover and cook on medium heat for 2-3 minutes or until almost tender.
Remove the lid and saute on medium-high heat until the potatoes start to brown a little.
Add the red chilli powder and saute the russet potato curry on medium heat for 2 more minutes and remove from heat.
Serve the russet potato curry hot, with plain rice.

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Potato Masala
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Potato-Bell Pepper Curry
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Health Benefits of Vegetables
Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)

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