Spicy Red Potato Curry

This red potato curry is my favorite side dish to pair up with Pooris. Most people go with the yellow aloo side dish -  Aloo Bhaji when they make pooris but my preference is this red spicy gravy. Its a very simple onion-tomato gravy to which boiled potatoes are added, but the texture of this curry is quite thick and a little extra red-chilli powder to bump up the hotness. Take a chance with this gravy when you make pooris next time and I am sure you would agree with me that this is indeed a better accompaniment.

Ingredients

Serves - 4
Spice Level - High
Prep Time - 15 min
Cook time - 20 min

Red Onion - 2 small/medium sized, finely chopped
Tomatoes - 4 Large sized, chopped
Potatoes - 2 , small sized, cubed into medium sized pieces
Curry Leaves - 1 sprig
Ginger garlic paste - 1 Tsp
Oil - 2 Tbsp
Cumin - 1 Tsp
Mustard - 1 Tsp
Turmeric - 1/4 tsp
Red chilli Powder - 2 Tbsp
Hing - a pinch
Salt - as per need

How do you do it

1. Heat oil in a kadai. Add hing, followed by mustard seeds, let it pop, add cumin seeds to roast. Add the onions, curry leaves, Ginger-Garlic paste in now and saute well until the onions are cooked - 5 minutes

2. Now add in the tomato pieces, turmeric, half the amount of salt required, toss well and close the kadai with a lid. Let the tomatoes get cooked in medium flame. wait for the tomatoes to disintegrate completely and form a gravy.

3. Meanwhile, Microwave the potato pieces in a bowl of water for about 3-4 minutes until they are half done. Drain and keep aside.

4. Once the tomatoes are cooked well, add the chilli powder now and mix well. Saute for a minute or two for the masala powders to get cooked.

3. Add about 2 cups of water to this now, remaining salt, potatoes and close the kadai with a lid. Let the curry boil for 10 minutes until all the flavors blend well and potatoes become tender.


Serve this delicious hot gravy with idli/dosai/pooris/chapathis etc.