Spicy Potato Stir-Fry/ Potato Poriyal
Spicy Potato Stir-Fry/ Potato Poriyal
Table of contents
About the dishPreparation time
Cooking time
Ingredients
Preparation
Spicy Potato Curry/Potato Poriyal is the all time favorite dish of mine. Who doesn't love potato? isn't it? The dish is easy to prepare and I learnt this dish from my mother and reminds me of my school and collage days. After I started cooking for my husband, he likes the flavor of coriander, so every time I used the coriander powder, it gives a special taste to this dish. This dish goes well with curd rice.
It takes around 10 minutes to dice the potato in cubes.
It takes around 10 minutes.
Salt
Oil
For seasoning
Mustard seed - 1Tea spoonUrid dhal - 1Tea spoon
Chana dhal - 1 Tea spoon
Curry leaf
Chili Powder - 1 Tea spoon
Turmeric Powder - 1 Tea spoon
coriander Powder - 1 Tea spoon
Idly Chili Powder - 1 Heaped Table spoon
Ghee
Red chili - 1 no
Hing
Note - I missed to add the red chili powder, coriander powder and ghee in this pic.
1. Take a pan or kadai, add 2 table spoon of vegetable oil. Once oil is heated, add 1 tea spoon of mustard seed, 1 tea spoon of urid dhal, 1 tea spoon of chana dhal. Once dhal gets roasted, add some curry leaf and red chili.
2. Now add some hing, and turmeric powder.
3. Then add some diced potato, and add salt as required for the dish. Cover the pan with a lid.
4. For every 2 minutes, open the lid and turn the potatoes so that it evenly gets cooked and not burned on one side. Note to keep the flame on medium.
5. After 6 to 8 minutes, once the potatos are cooked, keep the flame to low, add 1 tea spoon of red-chili powder, 1 tea spoon of coriander powder and 1 heaped table spoon of idly chili powder. Give a nice stir to evenly mix the spices with potato.
6. Finally, add 1 tea spoon or less of ghee to it. Switch off the flame.
Now the Spicy Potato curry is ready to serve with Rice.
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