Potato Curry

  • 4-5  potatoes, boiled and peeled
  • 1 teaspoon red chili powder
  • 6-7 curry leaves
  • 1 teaspoon mustard seeds
  • 1 tablespoon vegetable oil
  • ¼ tsp turmeric
  • Pinch of salt
  • Pinch of Asafoetida powder
  1. Put the potatoes in a pot. Submerge them in cold water. Bring the water to a boil. Four to five potatoes should take approximately 10 minutes to cook. Make sure that the water does not boil over. Very carefully, drain the hot water from the potatoes and let cool until manageable. Peel the potatoes. Cut into 2.5 cm (1-in) cubes.
  2. In a frying pan, heat one tablespoon of oil.
  3. When the oil is hot, add the mustard seeds until they start to splutter, then add the curry leaves, asafoetida powder, and salt.
  4. Add the cut potatoes to the seasoning and stir. Add the ¼ tsp turmeric and 1 teaspoon chillie powder. 
  5. Let the potatoes cook on low heat till evenly brown. Stir occasionally.