POTATO ROAST

Though many consider Potatoes to be full of fat and starch, I can definitely say, this is always a "Comfort Food" of my family, in the words of my children.   To this day, it has always been the favourite of each one of my family members. . Potato comes in three colours, the creamy skin coloured ones, purple ones and the pinkish red potatoes, though, only the first variety is available in India.
Potatoes too have many nutrients, Vitamins and minerals, and be it any form, it turns out to be the tastiest. Its skin has lot of nutrition, so, the ideal thing would be, to scrub and wash them and cook with the skin. If you are keen on removing their skin, then with a peeler, just take the outer skin, not destroying the nutrition tucked in there. The beauty of this Curry lies in the uniformly cut potatoes.

Ingredients

Potatoes - 6, cleaned, peeled and cubed.

Chilli powder - 1tsp

Salt to taste

Fresh curry leaves - handful

For seasoning

Cooking oil - 4-5 tbsp

Turmeric powder - 1/2 tsp

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Dry Curry/Lunch

Prep time: 10mts; Cooking time: 30-40 mts

Serves 4

In a broad mouthed, flat pan, cooking oil added, seasoning done, and cubed potatoes, salt and chilli powder added

Keep on low flame, allow to get roasted evenly.

When half done, sprinkle 2-3 tbsps of  water, so that the roasted hard potatoes will take in some water, and will get cooked inside. (But in the US, potatoes have more water content. So, you can skip sprinkling water)

                  There is a secret here too. After 3/4 done, switch off, allow to cool down for awhile. Then again, keep on slow fire, and roast, and there you have the golden colored, beautifully roasted Potato Curry.

Serve with any meal, any time, especially with One pot meal - Sambar saadham

Categories: South Indian Curries