Easy Potato Curry | Dry Aloo ki Sabji - South Indian Style
Author: Sandhya Hariharan
1TspRed Chilli Powder
Salt as Needed
Wash the Potatoes, peel them one by one and dice them into small pieces. Prepare the onions by peeling the skin and then chopping them lengthwise and further own.
Heat Oil in a adai. Add the tempering Ingredients, once the mustard seeds and cumin seeds begin to crackle, add the chopped onions and fry until translucent.
Add the cubed potatoes along with Salt, chilli powder and turmeric powder to the Onions in the Kadai. Sauté them, stirring in between until the potatoes are cooked. I added the lid , accidently and the potatoes cooked a bit too quick and softened.
Serve the curry ith Rice and hot Rasam or some Sambar. They taste delicious too with some chapati’s by the side.
Make sure you don’t add the lid to speed up the cooking process; the potatoes will go soft and will not retain shape. In this curry, the potatoes are meant to retain the shape while serving.