This Potato-Onion Soft Curry is one of my favorites. Easy to make and filling, this vegetarian/vegan curry can be served as a side with plain rice, any Indian flatbread, or with the Indian lentil and rice crepe – dosa.
Cooking: 15 minutes
- 3 medium potatoes (4 cups)
- 2 cups onions, chopped
- 1/4-inch ginger, finely chopped
- 1 tsp cilantro (coriander leaves)
- Salt to taste
- 4 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- Turmeric powder, a pinch
- 2 tsp chana dal or urad dal (yellow lentils/blackgram)
- 3/4 tsp mustard seeds (rai)
- 1/4 tsp cumin seeds (jeera)
- 3 red chillies, broken into a few pieces
- 1-2 green chillies silt lengthwise and halved
- 1/4 tsp red chilli powder
- 4-5 curry leaves
- Cook the potatoes in the microwave on the potato setting or in the pressure cooker with enough water. You can also peel and cut the potatoes into medium cubes and boil in the microwave with enough water and salt.
- Heat oil in a pan. Add the asafoetida powder and chana dal and fry until almost golden. Add the mustard and cumin seeds and fry until they start to pop. Add the red and green chillies and saute for a few seconds. Add the turmeric, red chilli powder, curry leaves.
- Add the onions and salt and stir-fry for a few seconds on medium heat. Cover and cook on medium heat until the onions are translucent, stirring occasionally. Remove the lid and saute for 1 more minute until they are lightly browned.
- In the meantime, peel the potatoes, and chop or crumble into small pieces.
- Add the potatoes to the onions along with some salt; mash lightly (if needed), stir well, and cover and cook on low heat for 2 minutes. Remove the potato-onion soft curry from heat.
- Garnish the potato-onion soft curry with cilantro and serve with rice, roti, or dosa.