img-20181207-wa004844954479.jpgExperience is the best teacher in choosing the recipe which are easy to prepare.Potatoes have lot of carbohydrates and merits but the taste of the potato is too good. I like it and also my family.

Today I am sharing a potato curry which is not too hot.

Prep  : Easy – Time : 20 minuts


1 cup of potato in cube size (3 medium)img-20181207-wa00381235775565.jpg

1 cup onion slized

2 red chilli

1 tsp corriander seeds

1 tsp chopped ginger

1 tsp chopped garlic

1 starnise, 1 cardamom, 1 small cinnamon, 2 cloves, pinch poppy seed

1/4 cup blended cashew nut

Salt to taste

1/4 cup corriander leaves


1 tbsp oil

1 tsp cumin

2 shallot sliced

2 green chilli slitted

Curry leaves

Corriander leaves

First we have to cook the potato. Then add in to the pan corriander seeds, redchilli, garam masala items to heat and remove from the fire then keep aside. Then pour two tbsp oil in a pan to add onion, ginger garlic saute it well until it becomes golden colour add the heated ingredients and blended cashew nut mix in it for a while, after cooling these ingredients grind it well.

Place another pan on the fire and pour one tbsp oil then sputter the cumin, fry the chopped shallots, slitted green chilli and leaves when it fried pour the blended ingredients then stir well in a medium flame. One minute after it add the cooked potato and salt, then pour one cup of water. When it becomes thick add lemon juice. Serve hot and garnish it with corriander leaves.

This dish can accompany chappathi, nan, white rice and curd.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.