Maharashtrian Potato Curry Recipe
Potatoes are an inexpensive food source available all year round. They are an excellent source of Vitamin B6, Vitamin C, potassium, copper, manganese, phosphorus, niacin & dietary fiber. Potatoes are also thought to help lower one’s blood pressure, promote better cardiovascular health & also improve one’s nervous system. So when eaten in moderation & prepared in a healthy way, potatoes are actually very good for you!
My Maharashtrian Potato Curry is just such a dish – tender pieces of potatoes, gently simmered in a peanut/coconut based curry. I make this particular dish usually with Moong Dal Khichidi Recipe (rice & yellow moong dal), but it tastes equally great with warm phulkas and simple Basmati rice too.
MAHARASHTRIAN POTATO CURRY (Batata chi Patal Bhaji)
2-3 large potatoes, peeled & cubed
1 tsp black mustard seeds
pinch of asafetida (hing)
¼ tsp turmeric (haldi)
½ tsp red chili powder, to taste
½ cup crushed peanut powder (use roasted peanuts)
¼ cup freshly grated coconut (ground to a thick paste)
½ cup coconut milk
salt to taste
juice of ½ small lemon
1 tbsp vegetable oil
In a large skillet or pan on medium high heat, add the oil. When hot, add in the mustard seeds & allow them to pop. When the splattering subsides, add in the asafetida first, stir for about 30 seconds & then add in the potato pieces. Let cook on low for 5 minutes or so until the potatoes are about halfway cooked through – they will finish cooking later.
Now add in the rest of the spices (turmeric, red chili powder & salt), stir well to combine. After about a minute or so, add in both the crushed peanut powder & coconut paste. Now slowly add in the coconut milk until you have the desired consistency. Note, if you prefer more “curry” sauce – add water instead of more coconut milk (½ cup max), otherwise the curry will be too thick for this dish. Bring to a gentle boil & let the potatoes simmer for a few more minutes until they are fully cooked through. Finish the dish with a squeeze of lemon juice to brighten up the flavors & serve with warm rotis & rice.
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