Aloo Curry | Potato Podimas Recipe

Its been a long time since I made potato curry. DH loves potatoes in any form but I’m not a great fan of it! My mom used to rarely cook potatoes. She always rejected this veggie stating that it would cause “gas” problems Honestly speaking DH inspired me to eat potatoes. These days I add them in any pulao/bath that I prepare. Still potato curry is a rarity at our place!

I didn’t want to pass on my mom’s tradition to my kids so I do give boiled potatoes with ghee/potato sabji to my LO. Sometimes little A would love it and at times he wouldn’t even touch!

Ingredients:

Potatoes: 3 (medium sized)
Mustard: 1/2 tsp
Asafetida (Hing/perungayam): a pinch
Chana dal: 1 tsp
Urad dal: 1 tsp
Curry leaves: few
Cilantro: few (Chopped finely)
Cooking oil: 3 tsps
Salt: to taste
Red chillies: 2-3 (depending on how spicy you want)
Lemon/lime: 1 (small)
Turmeric powder: a pinch

Preparation Method:

• Wash and clean potatoes.
• Boil them and remove the rind.
• Cut the potatoes into small chunks and keep it aside.
• Heat oil and do seasoning with mustard, chana dal, urad dal, red chillies, asafetida and curry leaves.
• Add salt and turmeric and fry for a minute.
• Add potatoes and fry for 2-3 minutes.
• Add 1-2 tsps of lemon juice/extract and keep stirring for 2 minutes.
• Remove the potato podimas from the stove top and garnish with cilantro.
• Serve hot with rice.

PS: Those who think potatoes are bad, read the info below (thanks: http://www.potato2008.org/en/potato/factsheets.html)

• The potato is a good source of dietary energy and some micro-nutrients, and its protein content is very high in comparison with other roots and tubers.
• Potato is low in fat – but preparing and serving potatoes with high fat ingredients raises the caloric value of the dish.
• Boiling potatoes in their skins prevents loss of nutrients.
• Potatoes also contain dietary antioxidants, which may play a part in preventing diseases related to ageing, and dietary fibre, which benefits health.

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