This was a staple for dinner or lunch during long train journeys. Mom would make this quick curry with potato cut small and fried in a little oil, with just chilli powder, turmeric and salt. We would eat it rolled up in chappatties, and washed down with chai in a matka: I can’t describe how tasty it was! I’ve made my own favourite version adding poppy seeds and kalonji , served with rice and masoor dhal.
Potato fry tempered with poppy & nigella seeds
- 4 Potato - (medium)
- 1/4 tsp Mustard seeds - (rai)
- 1/4 tsp Fenugreek seeds - (methi)
- 1/4 tsp Onion seeds - (kalonji, nigella)
- 1/4 tsp Poppy seeds - ( khas khas)
- a few Curry leaves - -
- 1 tsp Chilli - powder
- 1 tsp Turmeric - powder (haldi)
- 1/4 tsp Garam masala - (optional)
- to taste Salt
- Wash and peel the potatoes. Dice them into small cubes, placing the pieces in a bowl of water till all the potatoes are diced.
- Set the potato pieces to drain in a colander.
- Shred the curry leaves into bits.
- Heat oil in a pan.
- Add mustard, let it burst and add methi seeds.Add the poppy seeds and then the onion seeds. Finally add curry leaves.
- Add the potatoes, stir well till coated all over with oil.
- Keeping the stove on low flame, add chilli powder, turmeric powder, garam masala ( if using) and salt.
- Cook for 10 minutes or till the potato is soft and can be mashed with the back of a spoon. Stir frequently, checking that the potato does not catch at the base of the pan.
- Transfer to a serving bowl.
- Tastes good with roti or with rice accompanied by dhal, sambar or rasam.