Potato - Onion Curry

Ingredients

• 4 Idaho Potatoes
• 1 Onion
• 2 tsps Red chili powder
• 1/2 tbsp Salt
• 2 tbsps Oil (2 tbsps + 1 tbsp if needed)
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Channa dal
• 5 Curry leaves
• 1/2 tsp Hing

Instructions

1. 1

   Wash the potatoes thoroughly and chop them into two halves. Pressure cook the potatoes but adding water for three whistles. If you are using Yukon gold variety or baby potatoes 1 or 2 whistles is sufficient.

2. 2

   Let the pressure release and drain the water immediately. Peel the skin and chop them roughly into small cubes.

3. 3

   Take the chopped cubes in a big vessel and add 1 tbsp of oil and the red chili powder.

4. 4

   Mix well. Make sure the salt and the chilly powder are evenly coated.

5. 5

   Heat the kadai and add oil. Once the oil is hot add mustard seeds, urad dal, channa dal, hing and curry leaves.

6. 6

   As they start to splutter, add the chopped onions and salt. Fry till they are translucent.

7. 7

   Add the potatoes now and mix.

8. 8

   If required, add the additional oil.

9. 9

   Lower the heat and let it cook till it browns up lightly. You can add more oil and cook until it forms a nice brown crust and crispy or slow cook until it becomes crispy on the edges.