Potato Curry

Alu Bhaaji (Potato Curry)

Ingredients:
3-4 mid-size potatoes, boiled and broken into bite-size pieces (Don’t cut the potatoes, instead break them by hand to get a more rustic look)
1 onion, thinly sliced
2 tomatoes, roughly chopped
2-3 green chillies, chopped
1 tsp mustard seeds
1 tsp tomato paste
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
salt, to taste
2 tbsp cooking oil
water as needed
fresh coriander leaves, chopped for garnish

Add mustard seeds to hot oil in a deep pan. Once it begins to sizzle, add in sliced onions and green chillies.

Let onions tenderize and brown slightly, and then add tomatoes. Cook till tomatoes pulp and form a saucy texture.

Add salt, turmeric, chili powder, coriander powder, and tomato paste, and cook for a minute to blend in spices. Add about a cup of water and allow it to come to a boil. Throw in potato chunks, check curry consistency, adding more water if desired; and cover cook for 5-6 minutes.

Garnish with fresh coriander leaves and serve warm with hot, fluffy puris and a side of mango pickle!