Two Simple Potato Curries

Once upon a time we ate carbohydrate rich food for breakfast or lunch or dinner almost everyday without thinking twice about calorie. We never knew calorie counting back then. We were very active all the time, went to school by walking, played well in the alley or open space, visited friend’s house by walking and we did so many fun outdoor activities. So whatever we consumed easily got  burned out. Life style has changed now. Watching carbohydrate is very important these days for us. I am not saying giving up any of our favorite food but enjoying once in a blue moon. I don’t make just potato curries very often. They are so special that I we can enjoy with roti just for one meal then no carbohydrate for other meals during the day. It balances out pretty good and it satisfies our craving without feeling guilty.

These two delicious and flavorful potato curries made with minimal spices served often with roti for breakfast and school lunch in my growing up years as they were easiest to make in a hurry without any fuss in the morning. These curries are great with Sunday special treat Luchi or Parota as well. 

The first one needs only onion seeds and green chilies for tempering. The second one is made with freshly ground coriander, chopped tomato and green peas. No requirement for onion or garlic at all. In fact, our most Bengali vegetarian dishes do not need onion and garlic. Trust me these curries are so tasty without onion, garlic or any fancy spices. When it comes to tempering, onion seeds, cumin seeds, paNchphoron/whole five spice or Indian celery seeds can be used for different flavor. 

Ingredients~

(US customary units)

1 lb. red skinned potato, cut into small or medeum diced

2-3 green chilies

1/4 tsp nigella seeds

1/2 tsp salt or as per taste

1/4 tsp turmeric

2 tbsp oil

1 cup hot water

Method~
Heat oil in a large pan over medium high heat. Temper nigella seeds and green chilies. Add in potato, turmeric and salt. Reduce heat to low and stir fry for 3-4 minutes, then pour hot water, cover the pan for about 8-10(depending on what type of potato) minutes until potatoes are tender and water evaporates. Taste and adjust seasonings. Serve with plain roti or luchi.

 

Ingredients~

(US customary units)

1 lb. red skinned potato, boiled, peeled, roughly broken to uneven pieces

1 1/2 cups roughly chopped tomatoes

3/4 tsp freshly ground coarse coriander 

1/2 cup green peas

1 tbsp minced ginger

1/2 tsp kashmiri chili powder or paprika

3/4 tsp salt or as per taste

1/2 tsp turmeric

1 bay leaf 

1 dry red chili

1/2 tsp cumin seeds

2 green chilies, slightly slit

One handful of fresh cilantro/coriander leaves

3 tbsp oil

1 1/2 cups hot water

Method~
Heat oil in a large pan over medium high heat. Temper cumin seeds, bay leaf,dry chili. Saute minced ginger for 10-15 seconds without burning, then add in tomatoes and other spices. Saute for 1 minute on medium heat.  Add potatoes, peas and gently mix to combine everything well. Add hot water and bring it to the Cook for 4-5 minutes on medium heat until gravy thickens to desired consistency. Taste and adjust seasoning. Garnish with cilantro. Enjoy with roti or Indian fried bread. 

Note~If I serve with Radhaballavi I use little sugar and less tomato in this curry.

Happy Cooking!