Back from a long long vacation from India and ready to get back to business as usual. A vacation with family reminds you how good you had till you decided to get married and move miles and miles and miles away from them. And it reminds you what cooks your mother and mother-in-law are ;)
And it connects you to recipes that you had forgotten because you wanted to cook something fancy for the blog . So here is a very basic potala(parwal) curry.
- Potala: 15
- Potato: 2 medium
- Onion: 1 small finely chopped
- Ginger garlic paste: 2 tbsp
- Turmeric powder: 1 tsp
- Red chilli powder: 1 tbsp (adjust as per taste)
- Cumin Powder: 1 tbsp
- Coriander Powder: 2 tbsp
- Whole Cardamon: 2
- Cinnamon Stick: 1/2 inch
- Salt: to taste
- Oil : 2 tbsp
- water: 1-2 cup
To prep the potala you wash and the then script the outer skin of it with a knife and not use a peeler because that will remove too much and not much will be left to cook.
If you find bigger size potala then cut into half but if you get smaller ones like i found leave them whole.
In a kadhai heat oil and fry the potala till slightly golden from outside.
Remove from the kadhai and add the cubed potatoes to be fried till golden .
Remove the potatoes from oil.
In the same kadhai add the whole cardamon and cinnamon, as the whole spices get aromatic add the chopped onion with a pinch of salt.
Saute the onion till translucent .
Add the red chili powder and fry for a minute or so till the raw smell is gone.
Add the ginger garlic paste and cook for 2 mins adding little water at a time so that you don't burn the spices.
Add the salt, turmeric, coriander and cumin powder and cook for another 2-3 mins adding a little water at a time.
Cook till the raw smell is gone and oil oozes out of the masala.
Add the fried potatoes and potala to the masala and cook for another minute mixing occasionally.
add about 1-2 cups of warm water or enough for a gravy.
Mix cover and cook till the potatoes are cooked though.
Check for the consistency for the gravy as per your taste.
Turn off the heat and serve it hot with plain white rice and a side of salad and enjoy.
Till then happy blogging.