Quick & Easy Potato Curry for Kochuri
Ingredients:
3 to 4 potatoes, cubed (with peel)
1/2 cup chana dal or toor dal
3-4 green chilies, slit
1/2 tsp crushed fennel seeds
1/4 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp salt
1 tsp sugar
2 tbsp mustard oil
1 bay leaf
1 dry red chili
1 tsp Bengali Panch Phoron (mixture of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
1 tsp ginger paste
1 cup water
Kasuri methi (dried fenugreek leaves) for garnish
Instructions:
1. Heat mustard oil in a pressure cooker over medium heat.
2. Once the oil is hot, add bay leaf, dry red chili, and Bengali Panch Phoron. Allow them to splutter and release their aroma.
3. Add ginger paste and sauté for a minute until fragrant.
4. Add cubed potatoes and chana/toor dal to the cooker. Stir well to coat them with the spices.
5. Add slit green chilies, crushed fennel seeds, cumin powder, red chili powder, turmeric powder, salt, and sugar. Mix everything together.
6. Fry the mixture for 1-2 minutes on low flame, stirring continuously to avoid burning.
7. Pour in 1 cup of water and stir to combine all the ingredients.
8. Close the lid of the pressure cooker and cook on medium heat until you hear 1-2 whistles.
9. Turn off the heat and allow the pressure to release naturally.
10. Once the pressure has been released, carefully open the lid of the pressure cooker.
11. Mash some of the potatoes with the back of a spoon to thicken the curry.
12. Cook the curry for another 1 to 2 minutes on low heat to allow the flavors to blend.
13. Sprinkle kasuri methi on top of the curry for an added aroma and flavor.
14. Mix well and serve the hot potato curry with Kochuri.
Enjoy your delicious Quick & Easy Potato Curry with Kochuri!
#potatorecipe #potatocurry #kochuritorkari #nomyumm
1 май 2024
