No Garlic No Onion Spicy Potato Curry
No onion garlic spicy potato curry. Yes, humble potato but in a different way. It’s spicy but you don’t need to use normal spices like cumin, coriander, garam masala and onion garlic etc. Try and enjoy the fingerlicking taste.
Ingredients
- 4 medium Potatoes
- 1 large Tomato
- 2-3 Green chilli Or
- 1 tbsp Grated fresh
- 2 tsp Mustard powder
- 1 tsp Panch phoran A mix of fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed in equal part.but I prefer to use smaller proportion of fenugreek seeds because of it’s mildly bitter taste)
- 1 Dry
- 1/2 tsp Turmeric
- 1 tbsp Kashmiri
- 2 tbsp Coriander leaves or cilantro Chopped
- 2 tbsp Mustard
- Salt
- 1&1/2 cup Water
Instructions
- Soak mustard powder in 1 tablespoon water.
- Make a paste of tomato, green chilli and grated coconut. You can also add a small piece of ginger. I didn’t.
- Peel off the potatoes and cut them into cubes. Rinse well and drain the water.
- Heat oil in a pan. Add panch phoran. Let it crackle, add dry red chilli.
- Then add washed and drained potatoes. Add salt and turmeric powder. Fry on medium flame till it turns light golden brown and little soft.
- Now add the paste, soaked mustard powder and Kashmiri red chilli powder.
- Saute till dried up. Add water and cover the pan. Cook on simmer for 10 minutes. Don’t dried up. After 10 minutes cook on high heat for 1-2 minutes to get your desired consistency. Add chopped coriander leaves. Stir well.
- Add 1/2 to 1 teaspoon mustard oil for an extra zing. You can skip this step if you want. Its ready to serve. Garnish with slit green chilli, chopped coriander leaves and grated coconut. Serve hot with steamed rice, poori, paratha, naan or enjoy it with simple crisp butter toast.
Video
Notes
1. You can use garlic with tomato if you want.
2. Use green chilli according to your spice tolerance.
3. A small piece of ginger can be used with tomato.
4. If you don’t have mustard powder, grind 1/4 to 1/2 cup yellow mustard seeds with 1/4 teaspoon salt. Make a fine powder and store in airtight container. Store in refrigerator for later use. Or you can make a paste of soaked mustard seeds.